Barbecue Prime Rib
This barbecue prime rib is a four-bone standing roast smoked slowly over mesquite, then finished on a hot grill. The low smoker holds the meat at 200°F until the center reaches 118°F, so the inside cooks gently while the smoke builds flavor. A short, fierce sear at the end gives the outside a proper crust. It is a good way to treat an expensive cut of beef.
Instructions
Rub the whole roast with canola oil, then shake the prime rib seasoning over it and massage it into the meat so the surface is evenly coated.
Put dry mesquite chunks into the firebox of a smoker heated to 250°F.
Push a probe thermometer into the center of the roast and set its alarm for 118°F.
Set the roast in the smoker and lower the heat to 200°F. Cook until the probe reaches 118°F, replacing the mesquite as it burns down.
Take the roast out and sear it on a grill over high heat for 7 minutes, or until the outside has the crust you want.
Let the roast rest for 10 minutes, then carve and serve.
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