Ingredients
Scale
- 1 boneless prime rib roast (3-4 pounds)
- 3 tablespoons dijon mustard
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon mustard powder
- 1 tablespoon granulated garlic
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon onion powder
Instructions
- Season prime rib roast with kosher salt and dry brine overnight, in the fridge, uncovered.
- The next day remove prime rib from the fridge and pat dry any excess moisture with a paper towel.
- Lightly coat the entire prime rib in dijon mustard. Then combine the rest of the ingredients together to make the seasoning for the prime rib. Season the prime rib with the seasoning you just made.
- Smoke the prime rib at 225°F degrees, fat side up, until the internal temperature reaches about 115°F for medium rare or 125°F for medium. The prime rib will cook at about 30 minutes per pound.
- Once the prime rib reaches 115°F or 125°F (depending on your preferred doneness), remove it from the smoker and increase the temperature to 400°F. Place the prime rib back onto the smoker, and cook until it reaches an internal temperature of 125°F for medium rare or 135°F for medium. The high heat will help develop a crust on the meat.
- Loosely tent some foil on the prime rib and allow the meat to rest for 20-30 minutes before slicing 1/4 inch slices across the grain.
- Cook Time: 4 hours
