Smoked Prime Rib

Recipe courtesy of Melissa Cookston (melissacookston.com)

Grillin’ Shake

• ¾ cup coarse kosher salt
• 6 Tbsp coarse ground black pepper
• 2 Tbsp dried onion flakes, lightly ground in a spice grinder
• 2 Tbsp coriander seeds, lightly ground in a spice grinder
• 2 Tbsp granulated garlic
• ½ tsp crushed red pepper
• 2 tsp dried thyme

Rub

• ⅓ cup Grillin’ Shake
• 2 Tbsp fresh thyme, chopped
• 2 Tbsp fresh rosemary, chopped
• ⅓ cup olive oil
• 1 (8-lb) boneless rib-eye roast, trimmed and extraneous fat removed

Prepare the shake: Place all shake ingredients in a bowl and mix thoroughly. Store remaining shake in an airtight container for up to 3 months.

Prepare the rub: Mix all rub ingredients together. Slather on rib-eye roast, then allow to sit at room temperature, lightly covered, for 30 minutes while preparing smoker.

Set smoker to run at 250 F with a good, pronounced wood, such as hickory or cherry. Place roast in smoker with internal thermometer. Smoke the roast for 20 to 25 minutes per pound. Remove when the internal temperature is 3 to 5 degrees below the desired temperature. Place in an aluminum pan; lightly cover with foil and let sit for at least 10 minutes.

Remove roast from pan and slice. Drizzle the pan drippings over the slices. Makes 6 to 12 servings.