Smoked Prime Rib
Just saying it makes our mouths water. This guy does a really nice job of walking through the prep and smoking of a Ranchers Reserve, standing rib roast – or just smoked prime rib!
He prepped the meat with olive oil, Montreal Steak Seasoning and garlic. His ceramic smoker was at 300 degrees and he smoked this for about 2 hours until the internal temperature was about 125 degrees. He then wrapped it in foil and let it rest until the internal temp was 135 degrees. The result is a perfectly delicious medium rare three bone prime rib.
Who’s ready to smoke one of these?