Smoked a 9lb prime rib for Easter and it turned out beautifully. This is how I did it…
Kosher salt dry brine for two days
Lather it up in butter, garlic paste, herbs, fresh ground black pepper and beef tallow.
Injected with butter, beef tallow and Worcestershire.
Indirect on the smoker at 250F for about 2-3hrs or until 120F internal temp.
Wrap in foil and place in cooler until ready to eat.
Toss it in the oven at 500F for about 10 min or until you get a nice sear.
internal finishing temp was between 125-130F
Make some horseradish cream sauce and enjoy. Can’t go wrong!
by gridgiver