Smoked Prime Rib

In a bowl, combine dry ingredients, adding water to the mixture–a little at a time—to make a thick paste.

Lightly mist prime rib, then add paste in layers to the fat cap. Paste should be approximately 1/2 inch thick. Wrap meat in plastic and refrigerate overnight.

The next day, start your grill/smoker on “medium.” Put roast on the grill, fat side up. Place a meat thermometer directly into the center of the prime rib. Approximately every 1/2 hour, lightly mist salt crust with water to keep it from drying out. After 3 hours, switch to “smoke” and cook for 1 hour. Return to “medium” to finish, or until thermometer reads 145 degrees F.

Remove from grill, tap off salt crust. Allow prime to “sit” for 15 minutes before carving.

Serves 8-12. Recommended pellets: 50/50 mixture of maple and hickory.

Notes:
1. Look for balance in fat to meat to bone.
2. Leave fat cap on meat, but trim to 1/8 inch thick.
3. Cook prime rib bone side down.
4. For best results, start on “medium.” After meat has warmed up, switch to “smoke.”
5. Place meat thermometer directly into the center of the prime rib.
6. When it reaches 140 degrees, it’s ready to pull of the grill.
7. Let your prime rib sit approximately 15 minutes before carving. This allows the juices to settle down.

(Recipe adapted from Traeger web page.)