Smoked Prime Rib? You Bet!

This low-and-slow method gives the prime rib an incredible smoky crust while keeping the inside tender and juicy.

Ingredients:

• 1 prime rib roast (bone-in or boneless)

• ¼ cup Dijon mustard (binder)

• 3 tbsp kosher salt

• 2 tbsp black pepper

• 2 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp paprika

• 1 tbsp brown sugar (optional for a touch of sweetness)

Instructions:

1. Preheat smoker to 225°F (107°C) using hickory, oak, or cherry wood.

2. Rub the roast with Dijon mustard and season with the spice mix.

3. Place roast on the smoker, fat side up, and smoke until internal temp reaches 120°F (rare) or 130°F (medium-rare)—about 35 minutes per pound.

4. Sear at 500°F for a crusty finish (optional).

5. Rest for 20-30 minutes, then slice and serve.