1 (3-4 pound) boneless prime rib roast
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1. Prepare the Roast: Pat the prime rib roast dry with paper towels. Let it sit at room temperature for 1 hour before cooking.
2. Mix the Herb Crust: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Mix well to form a paste.
3. Apply the Crust: Rub the herb paste all over the prime rib roast, pressing it into the meat to ensure it adheres well.
4. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips of your choice, such as hickory or oak.
5. Smoke the Roast: Place the prime rib roast on the smoker grate, fat side up. Smoke for 4-5 hours, or until the internal temperature reaches your desired doneness:
6. Rest and Serve: Remove the roast from the smoker and let it rest, tented with foil, for 15-20 minutes before slicing and serving.
Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
