Ingredients

The following ingredients have 5 Servings
  • - 2-5 bone prime rib roast (standing rib roast)
  • - olive oil or other cooking oil
  • - sald and freshly ground pepper
  • HORSERADISH SAUCE
  • 1/2 cup(s) sour cream
  • 2 tablespoon(s) prepared horseradish (or to taste)
  • - dash salt

Instruction

  • Lay the prime rib on the cutting board. You want a good cap of fat left on the meat, 1/4 to 1/2 inch, can trim off excess.
  • Rub the entire surface with cooking oil.
  • Sprinkle generously with salt and pepper.
  • If you have the time, it is ideal to place it uncovered in the fridge for 24 hours. This allows the salt to penetrate and is called a dry brine.
  • Take it out of the fridge about an hour before cooking to take the chill off.
  • Prepare you smoker and set the temperature at 225 degrees.
  • Place the rib roast directly on the cooking rack bones down.
  • Insert a meat thermometer so you can determine when to take it out.
  • Add your chips or pellets for the smoke. Cherry, apple or any lighter flavored wood is good. Smoke it for at least the first 2 to 3 hours.
  • Continue cooking in the smoker until the internal temperature is 135 to 140 for medium rare.
  • Total cooking time can take from 5 to 7 hours depending on the size of roast/number of bones.
  • Remove to a platter and immediately tent with foil and let rest for 30 minutes. Longer if it's a really big one.
  • While it's resting, mix everything for the horseradish sauce. Taste and adjust. Some people like a squeeze of lemon juice or dash of Worcestershire. Make it yours.
  • Slice between the bones and serve. Sometimes I cut the meat from the bones in one piece so that I can slice it thinner. Then I slice the bones apart and put them on the platter and the family fights over them!