Ingredients:

  • 1 (6-8 pound) Standing Rib Roast (also known as Prime Rib), bone-in, well-marbled (2.7-3.6 kg)
  • 1 tablespoon Olive Oil (15 ml)
  • 3 tablespoons Coarse Kosher Salt (45 ml)
  • 2 tablespoons Freshly Ground Black Pepper (30 ml)
  • 2 tablespoons Garlic Powder (30 ml)
  • 1 tablespoon Onion Powder (15 ml)
  • 1 tablespoon Smoked Paprika (15 ml)
  • 1 teaspoon Dried Rosemary, crushed (5 ml)
  • 1/2 teaspoon Cayenne Pepper (2.5 ml) (optional, for a little kick)
  • 4-6 Wood Chunks (Oak, Hickory, or Pecan recommended)

Instructions:

  1. Prepare the Roast: Trim excess fat (leaving about ¼ inch), pat dry, and dry brine, uncovered, in the fridge.
  2. Make the Dry Rub: Combine all dry rub ingredients in a bowl.
  3. Apply the Dry Rub: Rub the roast evenly with olive oil, then generously coat with the dry rub, pressing it in.
  4. Prepare the Smoker: Preheat smoker to 225°F (107°C). Add wood chunks according to your smoker's instructions.
  5. Smoke the Roast: Place the roast on the smoker, bone-side down if possible.
  6. Monitor Temperature: Smoke until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
  7. Rest the Roast: Remove from the smoker, wrap loosely in foil, and let rest for at least 30 minutes (up to an hour). Temperature will continue to rise during this rest (carry-over cooking).
  8. Sear (Optional): For a crispier crust, sear the roast in a very hot oven (500°F/260°C) for 5-7 minutes, or on a screaming hot grill/ cast iron. Watch carefully to prevent burning.
  9. Carve and Serve: Carve the roast against the grain into thin slices and serve immediately.