Smoked Prime Rib Roast
- 1 10 pounds Prime Rib Roast (the bones cut off and tied back on)
- 1/2 cup horseradish mustard
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic (minced)
- Coarse ground salt and black pepper (to taste)
- Preheat your grill to 225 °F.
- Prepare your roast while the grill is heating. Trim any excess fat from the top of the roast down to 1/4 inch thick.
- In a small bowl, combine the mustard, Worcestershire sauce, and garlic. Slather the entire roast with the mustard mixture and season liberally with salt and pepper.
- Place the roast on the grill grate and close the lid. Smoke until the internal temperature of the roast reaches 120 °F for Rare or 130 °F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.
- Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes.
- While the roast is resting, increase the temperature of your grill to 400 °F.
- Once the grill temperature reaches 400 °F, return the roast to the grill and sear until it reaches your desired internal temperature. Pull the roast off at 130 °F for rare, 135 °F for medium rare, 140 °F for medium. This process should go quickly, so keep an eye on your temperature.
- Remove your roast to the cutting board and let the meat rest for at least 15 minutes.
- Slice and serve.