Smoked Prime Rib

When you want to make jaws drop, you smoke a prime rib. An 8-pound roast gets coated in your favorite dry rub and goes into the smoker over indirect heat for 3 to 4 hours.

Low, steady heat and wood smoke transform the outside into a crusty, seasoned bark while the inside stays pink, juicy, and buttery tender.

Crushed rosemary goes on during the last stretch of cooking, layering in a piney, aromatic finish that pairs with beef like nothing else.

Pro Tips

• Use a meat thermometer and pull the roast at 140 degrees for medium-rare. Carryover heat will bring it up a few more degrees while it rests.
• Let the roast rest for at least 15 to 20 minutes before slicing. Cutting too early means all those juices end up on the cutting board instead of in the meat.
• Keep your smoker temperature steady between 200 and 250 degrees. Wild temperature swings lead to uneven cooking and a less consistent crust.
• Add the rosemary about three-quarters of the way through cooking. Too early and it burns; too late and it won’t have time to perfume the meat.