Smoked Bone-in Prime Rib

Smoked Bone-in Prime Rib
#SmokedPrimeRib #Beef #PrimeRib
Smoked Prime Rib on the Outlaw Smokers Patio Model
A standard Prime Rib is always a crowd favorite and taste awesome! Now when you go the extra mile with a standing rib roast and you will see what I mean by its a "SHOWSTOPPER"!!
**What You Need**
* 1-Standing Rib Roast
* Your Favorite Rubs
* Your Favorite Smoker
* 1 stick of a quality butter
* 8 cloves of garlic
* A couple sprigs of Rosemary
*For The Sauce
6 oz of your favorite Cheese Spread
1 Cup of Heavy Cream
2 Tablespoons of Prepared Horseradish
To start we sourced our bone-in prime rib from Sams. The bones were already frenched and this made it a little easier. You will want to take the time a trim as much fat off in order to get as much flavor on this big cut of meat as you can.
Once you get the timing done, I recommend taking the time and cleaned the bones up the best you can. This will help with the finished product and presentation.
Now that all the trimming is done it's time to season. I used our "Mississippi Grit" and Code 3 Spices Grunt Rub for this recipe. You can use your favorite rub combo if you rather.
While the prime rib is coming up to room temp we went outside and got the Outlaw Smokers Patio Model fired up. We started with a basket of lump coal and used a couple of fire starters to get it going. It didn't take too long and we could add a few stick of post oak to help bring the heat up quicker. Once the fire was going good we closed the lids and set our dampers to run 300-325 degrees.
Now its time to get this huge Bone-in Prime Rib on the pit. We placed the meat potion of the prime rib toward the fire box to help with getting that great crust everyone loves. We also added a little rosemary to the fire. This adds a great smell to the smoke and I can't help but think it makes it taste even better!
While the prime rib is smoking we mixed up a little garlic and herb butter to baste with during the cook process. We simply took a stick of butter, 8 cloves of garlic, and a sprig of rosemary and placed it in a half pan. We then placed it on the pit and let it start melting. We with use this as needed throughout the cook process.
At the 30 min mark we checked the color on the prime rib and got a probe put it. You want to make sure and not over cook this great cut of meat. We will be shooting for a perfect medium rare once its all said and done.
We checked on the prime rib about every 30 minutes and basted it with the garlic butter as needed. Of course we kept an eye on the fire as well during this time. Also keep an eye on the bones. If they start getting dark just wrap them is a little bit of foil and you will be good.
Finally a little over the 2 hour mark the roast hit 125 and is done. We pulled it off the pit and let it rest for about 20 minutes.
While the prime rib is resting, this is a great time to make the cream sauce. We took 6oz of a garlic and herb cheese spread, add 1 cup of heavy cream and combine on medium heat. Once combined, add 2 tablespoons of horseradish for a little kick. Once that is all mixed in well you will want to add salt and pepper to taste.
Finally the wait is over.... Its time to enjoy this amazing cut of BEEF!! This recipe was a huge hit! You won't be disappointed!!
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