Recipe for Smoked Prime Rib
Creamy Horseradish Dip
- 1 Cup Mayo
- 1 heaping Tablespoon of Prepared Horseradish
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Dried Chives
- You may also choose to add minced Garlic and/or Black Pepper to this dip!
Mix all of the ingredients together thoroughly. Cover and chill in the fridge for the best results.
Take the Prime Rib out of the packaging and pat it dry. We're going to use an 8-pound Boneless Prime Grade Rib Roast. Some of these will be pre-trimmed, while others will not. Because this one didn't, we trimmed the fat side down to expose as much meat as possible. This provides a large surface area for the Montreal Steak Seasoning to adhere to, which is ESSENTIAL for developing a nice crust as well as flavour! If the large fatty area is not pre-trimmed, some people will need to trim the front area as well (as shown in the video). After trimming, lightly coat the entire Roast with Olive Oil, then generously season with Montreal Steak Seasoning (make sure to cover all sides!).
Load the Slow 'N Sear with unlit Charcoal Briquettes, then light a wax cube on one end and place a few briquettes on and around it. Allow it to catch for a few minutes before placing the lid on the cooker and fully opening the top and bottom vents until the cooker reaches 75°F to 100°F of the target temperature of 225-250°F. At this point, you should begin closing your vents until you have achieved the desired temperature.
Allow the Prime Rib to cook to an internal temperature of 135°F on the indirect side of the cooker. If a second thermometer is available, we recommend using it to double-check the temperature. Remove the roast from the oven and set aside for a few minutes to allow it to cool enough to handle and carve. Slices are typically 1/2 inch (12.7 mm) thick, but this can be adjusted depending on the number of servings required.
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