Prime rib roast


Number of Servings: 1 Roast
Prep Time:  30 Minutes

Cook Time:  3 Hours

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1 prime rib roast (5lb/2.5kg)
1 tablespoon Mustard powder
2 teaspoon kosher or sea salt
2 teaspoon garlic salt
2 teaspoon onion salt
2 teaspoon celery salt
1 teaspoon Fresh ground black pepper
1 teaspoon Garlic powder
1/4 teaspoon ground allspice
4 sprigs fresh rosemary


In a small bowl, combine mustard powder, salt, garlic salt, onion salt, celery salt, and allspice.
Using a sharp knife, make several deep slits in the roast to form pockets of different depths. Rub seasoning mixture into meat and pockets. Set aside, can sit in fridge for up to two hours.

Place roast directly on smoker rack and lay rosemary on top. Smoke at 225F – 250F for up to three hours (longer if roast has bone in) until meat thermometer registers 130F in thickest part of roast for medium-rare finish. Let rest for 15 minutes before carving.


TAGS:  Beef, Firlotte, Smoker

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By |2018-12-02T01:56:45-05:00October 25th, 2008|Recipe|Comments Off on Prime rib roast