Savor the rich, smoky flavor of a perfectly prepared Smoked Bone-In Rib Roast with these easy-to-follow instructions. Whether you’re a seasoned grill master or a novice, achieving a tender, succulent rib roast infused with that delightful smokiness is simpler than you might think. The following steps serve as a helpful guide, allowing you to masterfully smoke this classic cut of meat to perfection, ensuring a memorable dining experience for any occasion.
Approximate Reheat Times Based on Size
Remember, always check the temperature with a meat thermometer.
- 1 Bone- In Rib Roast (aprx 8-10 lbs)
- 1 Wagyu Rosemary Butter
- 1/2 cup Stone Cold Meats 50 Shades of Steak (if not pre-seasoned)
- Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.
- Preheat your smoker to 225°F for indirect cooking. We recommend oak or hickory for this recipe.
- While the grill is warming up, prepare your roast. Season on all sides with an even coat of Stone Cold Meats 50 Shades of Steak.
- Slather the entire roast in Wagyu Rosemary Butter.
- Place the roast on a flat rack elevated above a baking sheet on the smoker. Close the lid, and smoke the roast until the internal temperature reaches your desired level of doneness. (see chart below)
- Remove the roast and transfer to a cutting board. Allow to rest for 20 minutes. Strain the butter and drippings from the baking sheet into a separate bowl and set aside. While the roast is resting, increase the temperature of your grill to 400°F.
- Once the grill is up to temp, return the roast to the grill and sear until you reach your desired internal temperature.
- Transfer the prime rib to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.
- Drizzle the reserved butter and drippings over the roast for an extra decadent finish.
It pairs GREAT with Stone Cold Meats House Made Au Jus or Horseradish Cream Sauce!