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Smoked Prime Rib

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Course Main Course

Equipment

  • 1 smoker

Ingredients
  

  • 1 6-8lb prime rib
  • 6-8 cloves fresh garlic, peeled and sliced
  • 3-4 sprigs fresh rosemary
  • 2 tbsp kosher salt
  • 1 1/2 tbsp freshly ground black pepper
  • 1/2 cup beef baste
  • 2 cups red wine
  • 1 cup unsalted butter, melted (2 sticks)

Instructions
 

  • Pat the prime rib dry. Cut small slits all over the meat and insert garlic. Add rosemary, then season generously with salt and pepper. Mix melted butter, beef baste, and red wine.
  • Preheat smoker to 525°F. Smoke the prime rib for 30 minutes, basting once or twice. Remove from smoker and loosely tent with foil while the smoker cools to 225°F, about 20–30 minutes.
  • Return the roast to the smoker and cook at 225°F until internal temperature reaches 125°F, about 1½–2½ hours. Remove, rest 20–30 minutes, then slice and serve.