When you want to serve a fancy meal, smoked prime rib is the perfect choice. Many of us prefer serving a good beef rib roast for the Christmas or Thanksgiving meal, instead of the usual ham or turkey.
It's not necessary to purchase an actual "prime" rib roast. You can purchase a "choice" rib roast for less per pound, and if you choose well, the meat will be tender and juicy.
Find a roast that has fat evenly dispersed throughout the meat, which will ensure a high quality end product.
To be classified as "prime", beef must have a large percentage of fat laced throughout the meat. This not only adds to the flavor of the meat, but also improves the tenderness.
The cut includes parts of the ribs, backbone, and loin of the beef. A whole rib roast is large, and is normally divided into two sections, the small end and the large end.
Prime rib is not usually available in typical grocery stores, though if you ask the meat cutter, they may be able to order it for you. Choice grade rib roasts can be easily found, and most will provide good quality eating. I almost always go with a choice rib roast.
One Whole beef rib roast
Six cloves of garlic
One tablespoon kosher salt
One teaspoon coarse ground black pepper
Season the entire surface of the rib roast with the salt and the pepper. Cut the cloves of garlic in half, then insert each half into a small hole in the roast. Use a paring knife to puncture the evenly spaced holes in the meat.
With the meat smoker preheated to 225 degrees Fahrenheit, cook the roast until the interior temperature reaches 125 for rare, 130 for medium rare, or to 135 or 140 for medium. Allow the smoked prime rib roast to rest, covered with a sheet of foil, for 20 to 30 minutes before serving