Directions
- 1Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen.
- 2Pat the roast dry with paper towels and trim off any hard fat and silver skin.
- 3Coat the roast evenly with avocado oil as a binder.
- 4Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere.
- 5Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
- 6Preheat the Green Mountain Grills Pellet Smoker to 250°F.
- 7Place the prime rib directly on the smoker grates.
- 8Smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F.
- 9Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
- 10While the prime rib smokes, prepare the Au Jus.
- 11In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and unsalted butter.
- 12Place the foil pan in the smoker alongside the prime rib.
- 13Set a wire rack inside the pan.
- 14After 30 minutes, whisk the Au Jus ingredients together.
- 15After the prime rib has been cooking for an additional hour (from the point of increasing smoker temperature), begin basting it with the Au Jus every 25 to 30 minutes.
- 16When the internal temperature reaches 120-122°F, remove the prime rib from the smoker.
- 17Tent the prime rib with foil.
- 18Allow the roast to rest for 20-25 minutes to redistribute the juices.
- 19Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
- 20Carve the prime rib by following the bone for clean, even slices.
- 21Serve the meat with the strained Au Jus on the side for dipping or drizzling.
Ingredients
- 1 lbs bone-in prime rib roast
- Avocado oil
- SPG seasoning (salt, pepper, garlic) or all-purpose rub
- 2 cups beef broth
- 0.33 cup Worcestershire sauce
- 1 tablespoons garlic paste
- 1 tablespoon lemon zest
- 0.5 Juice of lemon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons Dijon mustard
- 1 stick butter (unsalted)
Equipment
paper towelsGreen Mountain Grills Pellet Smokerfoil panwire rackfine mesh sievefoil
Tips
- When choosing a prime rib roast, opt for a bone-in cut for maximum tenderness and flavor. The bones act as insulation, keeping the meat moist during cooking.
- For a show-stopping presentation, ask your butcher to French the bones, which involves trimming the ends for a clean, elegant look.
- Look for USDA Prime for superior marbling, but USDA Choice offers great flavor at a more affordable price.
- Properly thawing prime rib ensures even cooking and a tender texture.
- Rest the prime rib after cooking to redistribute the juices, ensuring a moist and tender result.
- Serve the prime rib with the strained Au Jus for an unforgettable dining experience.
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