Smoked & Seared Prime Rib
Prep Time: 10 Min | Cook Time: 2 Hrs
- 1 Prime Rib: 2 Bones 4-6 Pounds
- 2 Olive Oil: to taste
- 3 BBQ Rub: to taste
- 4 Cooking Twine: small piece
- 5 Melted Garlic Parsley Butter: 1 cup
- 6 Fresh Poultry Herb Blend: Sage, Thyme & Rosemary
- 7 Beef Broth: One Cup
- 8 Char-Griller Grills Drip Pan & Rib Rack: can be used as a roaster
- 9 Favorite Charcoal: Fogo Premium Lump Charcoal
This Smoked & Seared Prime Rib is a delicious recipe for a weekend smoke session! Smoke the prime rib for about two hours, so it can absorb a delicious smoky flavor, and then sear it over high heat to get a nice color and crust on the outside to lock in all the flavor.
Trim the prime rib with a sharp knife and remove excess skin and fat.
Score the fat cap.
Apply olive oil to all sides of the prime rib and season with BBQ Rub on all sides.
Knot the prime rib using a small piece of cooking twine.
Place the beef broth under the prime rib in the pan under the roaster.
Preheat the Gravity 980 to 250°-300° and allow to heat up for 15-30 minutes prior to putting the prime rib on.
Add the prime rib to the Gravity 980 and also insert the probe into thickest part of the prime rib and set to cook to internal temperature 145°.
Rotate & baste the prime rib every 30 minutes with the melted garlic parsley butter.
Cook to internal temperature 145°: takes roughly 2 hours.
Rest for 15 minutes.
Fire up the AKORN Jr. to 500° plus.
Lather the prime rib with melted garlic parsley butter.
Sear the prime rib on all sides for 3-5 mins
Remove the prime rib and rest for 60 mins.
Slice and enjoy!