Christmas Smoked Prime Rib Roast
- 1 Prime rib roast (plan one pound per person)
- Coarse steak seasoning, such as Montreal Steak Seasoning, as needed
- Savory herb seasoning, as needed, such as Weber Garlic and Herb (or, simply add dried rosemary to the steak seasoning mixture.)
- ½ cup Kosmos Q Brisket Mop marinade
Equipment & Fuel
- Fire up the smoker or grill, set up for indirect cooking and allow it to preheat to 275 degrees F.
- Trim any excess fat and silver skin from the top of the roast down to 1/8-1/4 inch thick. (Don’t be afraid to remove a lot of it if you like.)
- Slather the entire roast with Kosmos Q brisket mop, then season the roast liberally with coarse steak seasoning, followed by a lighter coating of herb seasoning.
- Place the roast on the grill, insert a digital thermometer into the center of the roast and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.
- Transfer the roast to a cutting board then cover it with foil and allow it to rest for 20-30 minutes. ** If you would like a crustier texture to the outside of the roast, move on to the next step. Otherwise, feel free to slice and serve as desired.
- While the roast is resting, increase the temperature of your grill to 400 degrees F.
- Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 degrees F for medium rare, or 140 degrees for medium. This process happens very quickly, so keep an eye on your temperature.
- Remove the roast from the smoker, back onto the cutting board and let the meat rest for at least 15 minutes before slicing and serving.