With this recipe you’ll be able to serve steakhouse quality prime rib at your next holiday or celebration dinner. The outside is crispy and crackles with flavor from the smoke, rosemary and seasonings. The inside is pink and juicy. Your family and guests will love it! The pepper cream sauce comes from my friend Jordan’s grandmother and is a family recipe they were willing to share.
For this week’s cook I used my Yoder YS480 pellet smoker. Pellet smokers are the easiest way to make great BBQ. My Yoder gives me precision control of temperature that is difficult to achieve with my other smokers. I’m also not as tied to it during the process and can spend more time with my guests. For this prime rib I used solid oak pellets from BBQr’s Delight. I like their pellets because they’re 100% natural wood with nothing artificial in them. Although pellet smokers burn solid wood pellets they don’t impart the same level of smoke flavor so I also use a 12:” tube from A-Maze-N which burns pellets or A-Maze-N dust to add more smoke to the process. This tube will burn either pellets or A-Maze-N dust to add up to 4 hours of smoke. This week decided to go with the Pitmaster’s Choice A-Maze-N Dust which is a cherry/hickory/maple blend that should add some nice complexity to the smoke.
Here’s the prepped prime rib ready to go into the smoker. Here are the steps I used:
1. I unwrapped the roast and let it sit in the fridge for about 24 hours to let it dry a little. This makes it easier to get the brown finish I like.
2. The fat cap on this roast was really thick at the end so I trimmed it up to be even.
3. I compressed the roast as tightly as I could into a round shape and tied it 1-2 inches apart. This really helps it cook more consistantly.
4. Using the tip of a paring knife I made a grid of small punctures across the surface of the roast. I alternated inserting small pieces of garlic and rosemary stem into these slits.
5. I love DIzzy Pig rubs. They’re all natural and very high quality. I dusted the whole exterior with Dizzy Pig Raising The Steaks rub.
6. I inserted several sprigs of rosemary under the twine for extra flavor and let the roast sit at room temperature for about an hour.