Smoked Bone-In Rib Roast Instructions

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.

Ingredients

• 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)

Cooking Instructions

1. Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.
2. Preheat your smoker to 225°F for indirect cooking. We recommend oak or hickory for this recipe.
3. 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.
4. Slather the entire roast in Wagyu Rosemary Butter.
5. 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)
6. 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.
7. Once the grill is up to temp, return the roast to the grill and sear until you reach your desired internal temperature.
8. Transfer the prime rib to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.
9. 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!