NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- 4-bone standing rib roast, prime grade, 4-bone; standing rib roast; prime grade1 ea.
- Prime Rib seasoning, as needed
- canola oil, as needed
- large mesquite chunks, large
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Coat roast with oil. Shake on seasoning and massage into meat.
Place dry mesquite chunks into firebox of a 250°F smoker.
Insert a probe thermometer into center of roast and set for 118°F.
Place roast into smoker and lower heat to 200°F. Cook until internal temperature is achieved, changing mesquite as needed.
Remove and grill on high heat for 7 minutes or until desired crust is achieved.
Remove and let rest 10 minutes. Serve.
