Juicy Smoked Goodness
The prime rib, also known as the standing rib roast, is a top choice when it comes to large cuts of meat. This recipe is very simple, do not let the large cut of meat intimidate you. Fun fact, a ribeye steak is actually cut from a prime rib.
- Fogo Super Premium Lump Charcoal
- Prime Rib Roast
- 2 Tbsp Black Pepper
- 1 Tbsp Paprika
- 2 Tbsp Kosher Salt
- 1 Tsp Garlic Powder
- White pepper
- Sour Cream
Trim fat from the prime rib and try to remove as much of the silver skin as possible. You want to trim as much fat as you can while keeping the integrity of the piece of meat intact so it does not fall apart. The more surface area of meat there is, the more the rub will stick and give you a nice crust.
Mix rub ingredients together and season the meat. Cover with plastic wrap and let it rest in the refrigerator. You can do this the day before, but at least 20 minutes to rest is enough.
Set grill for indirect heat at 225 degrees to reverse sear the prime rib with Oak and Cherry wood for smoking. Be sure to let the while billowing smoke clear and what you have left is a light, almost blue smoke that smells good. This is the smoke you want the meat to soak up. Smoke at 225 until the internal temperature reaches 115 degrees.
Rest the meat 10 minutes while you prepare the grill for direct heat to sear the meat.Sear each side about 1-2 minutes to get a nice crust and grill marks, or until the internal temperature is 125 degrees.
Let the meat rest for 5-10 minutes and the temperature will carry over to a perfect medium rare at 130 degrees internal temperature. Slice and serve hot.
For a side sauce for your steak, mix white pepper and horseradish into sour cream. Adjust the flavors to taste. If you need more spice, just add more horseradish.