Smoker - Prime Rib Roast

By Jan_C

Ingredients

• 8 to 10 lb. Standing Rib Roast(bones in)
• •2 Tablespoons onion powder
• •2 Tablespoons dried rosemary
• •2 Tablespoons black pepper
• •1 teaspoon tarragon
• •1 Tablespoon rosemary
• •1 Tablespoon garlic powder
• •1/4 cup paprika
• •1/4 cup salt(I like Kosher salt for a nice crust)

Details

Adapted from texasbarbeques.com

Preparation

Step 1

Get your smoker preheated and ready with soaked wood inside. I like to use hickory or mesquite, and apple will work great too. Push a meat thermometer into the meat but not against a bone. A thermometer with an external reading is best so you won't have to open the smoker to look.


Place the roast on a grate in the heated smoker. Put the lid on and when the thermometer shows 130 degrees it is rare. Pull it off the smoker and let rest 30 minutes. Yes, you guessed the next step. Carve and eat.