A prime rib roast is such a great way to feed a crowd—it’s always on my Christmas dinner table. Sure, it’s delicious and decadent, but what most people don’t know is that it’s easy as hell to cook on a smoker or grill. Note that there are two separate cuts that are considered “prime rib”: The first cut (ribs 1 through 3) is closer to the loin and thus more tender and less fatty. The second cut (ribs 4 through 7) is closer to the chuck end and is denser and fattier. Ask your butcher for the first cut—it’s worth it—and buy the very best quality beef, with the most marbling, that you can afford. The recipe I’m giving here is for a smaller roast, but the same technique (with a slight adjustment on the time—a good rule of thumb is to allow about 30 minutes per pound) can be applied to a prime rib of any size.

　　

Ingredients

serves 6 to 8

　　1 well-marbled 3-rib standing rib roast (about 7 pounds)

　　1 recipe Beef Injection and Marinade (page 21)

　　Kosher salt or sea salt, to taste

　　Coarsely ground black pepper, to taste

　　1 1/2 tablespoons onion powder

　　1 1/2 tablespoons garlic powder

　　

Step 1

Pat the roast dry with paper towels or a clean kitchen towel. Place the roast in an aluminum roasting pan, and inject it all over with the beef injection. Refrigerate for at least 6 hours, or overnight for the best results.

　　

Step 2

When you are ready to cook the roast, heat a smoker to 250˚F.

　　

Step 3

Take the roast out of the pan, and rub the salt, pepper, onion powder, and garlic powder all over it. Put it back in the pan, and put the pan in the smoker. Cook for 5 hours or until the internal temperature reaches 155˚F at the center of the roast.

　　

Step 4

Take the roast out of the smoker. Put it in a clean roasting pan and cover it with aluminum foil. Wrap the pan in a blanket. Let it rest at room temperature for 1 hour.

　　

Step 5

Unwrap the pan and transfer the roast to a cutting board, reserving the drippings.

　　

Step 6

In a medium saucepan over medium heat, allow the drippings to simmer for a couple of minutes. Pour the heated drippings over the roast. Carve it, and serve immediately.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.