Smoked Prime Rib (Reverse Sear)

A smoked prime rib is the ultimate holiday centerpiece: rosy from edge to edge, kissed with smoke, and finished with a crackling crust. The reverse sear (low and slow first, then a hot sear) makes it nearly foolproof.

• 1 bone-in standing rib roast, 3 bones (about 6–8 lb)
• 2 tbsp kosher salt (about ¾–1 tsp per pound)
• 2 tbsp coarse black pepper
• 1 tbsp granulated garlic
• 1 tbsp chopped fresh rosemary and thyme (optional)
• 2 tbsp olive oil

Wood: oak, hickory or pecan. Ask your butcher to cut the bones off and tie them back on. It makes carving much easier.

Instructions

1. Dry brine. Season all over with the salt and refrigerate uncovered on a rack for 12–48 hours.
2. Season. Rub with oil, then coat with the pepper, garlic and herbs.
3. Fire up. Bring the smoker to 225–250°F.
4. Smoke. Place the roast bone side down, with a probe in the center of the thickest part. Smoke until it reaches 115–120°F for medium-rare (or 125–130°F for medium), roughly 30–40 minutes per pound.
5. Rest. Move the roast to a board and tent it loosely for 20–30 minutes while you heat your grill, oven or smoker as hot as it will go (500°F or more).
6. Sear. Sear 6–10 minutes, turning as needed, until a deep brown crust forms. The center will finish at about 125–130°F for medium-rare.
7. Carve. Cut off the bones, then slice the roast across the grain into thick slices.

Love beef? Try Smoked Brisket or the budget-friendly Smoked Chuck Roast.