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Entrees

Smoked Prime Rib

This fan-favorite is sure to please.

Smoked Prime Rib garnished with rosemary on a white platter Smoked Prime Rib garnished with rosemary on a white platter

Put this prime rib over the flames for the perfect amount of heat.

Ingredients

Cowboy Charcoal® Pecan Wood chips

1 6-8lb. Prime Rib Roast

¼ Cup Olive Oil,

One 10- to 12-pound prime rib roast, at room temperature

1/2 cup Fresh Parsley Leaves, Chopped

1/2 cup Fresh Rosemary Leaves, Chopped

1/2 cup Fresh Tarragon Leaves, Chopped

1/4 cup Fresh Thyme Leaves, Chopped

4 Cloves Garlic Minced

2 T Salt

1 1/2 T Ground Pepper

Preparation

  1. Light your grill according to the instructions.
  2. To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side.
  3. In a bowl, mix all the herbs and garlic, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply generously to the exterior of the roast evenly on all sides.
  4. Place 2 handfuls of wood chips directly on coals, in a smoker box on a gas grill or in a foil pouch directly over the main source of heat and wait for about 5 minutes until the chips begin to smoke.
  5. Place roast directly over the heat and cook until the internal temperature reaches 125 degrees F for medium-rare, about 2 1/2 hours. Then allow resting for 10 minutes before carving. Make sure to keep an eye on the wood chips and add more if needed throughout the cooking process to develop the desired amount of smoke.
  6. After the meat has rested slice and serve!

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