Smoked Prime Rib Roast

Ingredients

For 10 servings

• •2.5 c. à café kosher salt
• •1 (5 pound) prime rib roast, bones removed
• •5 c. à soupe olive oil
• •2 c. à soupe cracked black pepper
• •2 c. à café garlic powder
• •2 c. à café dried rosemary
• •2 c. à café dried thyme
• •1 c. à café onion powder
• •1 c. à café paprika
• •0.5 c. à café cayenne pepper

Method

1. 1.Gather the ingredients.
2. 2.Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.
3. 3.Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper in a bowl. Set aside for flavors to blend, about 1 hour.
4. 4.Pour 3/4 of the oil mixture over roast; massage into the top and sides of meat. Flip roast; pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate for at least 1 hour or up to 12 hours.
5. 5.Preheat the smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to the smoker. Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and cook until medium-rare, 3 to 3 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
6. 6.Remove roast from smoker and preheat the grill to its highest setting or preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C). Grill prime rib or roast in the preheated oven until crust is crunchy, producing a reverse sear, about 5 to 10 minutes. Allow roast to rest for 10 to 15 minutes before slicing.