First things first, grab that beautiful cut of beef from the fridge.
Now, in a little bowl, mix together some minced garlic, chopped rosemary, a pinch of coarse salt, a drizzle of honey, a dollop of Dijon mustard, and a splash of olive oil. Give it a good stir, then massage this heavenly concoction all over your prime rib. Let it hang out at room temperature for about 45 minutes to an hour – trust us, it's worth the wait for that perfect, even cook.
While the prime rib resting, start by loading up your offset smoker with lump charcoal.
Light your lump charcoal in the firebox and let it burn until you've got a nice bed of glowing embers. Keep the intake and exhaust vents open to let that sweet, smoky airflow do its magic.
Once your smoker is running nice and hot, aim for a temperature of around 230C/450F. This hot and fast approach will ensure a beautiful crust on your prime rib roast.
Now that your smoker is all set, pop your themometer in that prime rib and onto the rib rack and tray along with your potatoes sitting snug under your beef. Make sure the fat side is up and now place into the centre of the offset smoker!
Give it about 25 minutes to start mingling with the smoke, then dial down the temperature to a nice 180C/350F and add your dutch carrots.
Let it continue to bask in that smoky goodness for another 40 minutes or so, adjusting the time based on the size of your beef – check out our handy timing chart for guidance.
When the internal temperature reaches a mouthwatering 55°C/130°F for medium-rare, it's time to pull your prime rib roast from the smoker. But wait – don't dive in just yet! Tent it loosely with aluminum foil and let it rest for 30 minutes. This step ensures maximum juiciness and flavour in every bite.
Now, carve it up like a BBQ pro and get ready to wow your guests with a prime rib experience they won't soon forget. Enjoy every succulent, smoky bite – you've earned it!
Enjoy! x
