BEST PRIME RIB RUBS RECIPES

Steps:

• Once you've selected a beautiful cut of standing rib roast. Wrap it in cheese cloth and place inside your fridge for a couple days. If you do not have time for this step, don't worry, you can proceed. This step of aging the prime rib in the fridge aids in flavor. The extra moisture in the meat is expelled which gives you more flavor after the cook.
• About 7 hours before the cook, remove any excess exterior fat from the roast before we start to season. Leave the top fat cap on.
• Once the trimming is complete, rub some vegetable oil over the complete roast, bones and all. Apply the kosher salt and black pepper generously to the roast. This is a large roast so it can take a lot of salt and pepper. Place into the fridge uncovered for 6 hours. This allows the salt to penetrate deep into the roast.
• Remove the roast from the fridge one hour before the cook. This allows it to come closer to room temp before being put in the smoker. This is a good time to fire up the smoker to 250F.
• Place a meat probe in the center of the roast. Make sure it is centered and not beside the bones. We want accurate temperature readings. Place the roast on the baking sheet with rack.
• After the roast has sat one hour, place it into the smoker. Smoke until the roast reaches 119F.
• Once the roast hits 119F, pull it from the smoker, remove the temp probe and wrap with Aluminum foil. Rest for 30 minutes. Internal temps will continue to rise so do not worry that it is too rare.
• Crank your smoker to 500F while the roast rests for 30 minutes.
• After the 30 minute rest, remove the foil from the roast and place it back in the smoker for 15-20 minutes. This will sear the roast exterior and give you a nice brown color and bark.
• Remove from the smoker and serve.

Steps:

• In a food processor, combine the salt, pepper, garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste. Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste. Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
• Preheat the oven to 450°. Roast the prime rib for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and roast for about 2 hours and 15 minutes longer, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135°. Transfer the roast to a large carving board and let the meat rest for 30 minutes.
• Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt. To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, more if reserving for leftovers. Carve the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment.