Recipe Provided by Marty Wells, Owner, Bad to the Bone BBQ
- One 6-7 lb. Prime Rib roast
- 1/2 cup Bad to the Bone BBQ Dry Rub, or your favorite rub
- 1/2 cup coarse black pepper
- 1/2 cup Kosher salt
- A charcoal kettle-style grill
- 8 cups large smoking wood chips (applewood and hickory mix), soaked in water
- Heat the charcoal until hot, then carefully arrange on one side of a kettle-style grill, and place the soaked wood chips over the hot coals.
- Place an aluminum pan filled with some water opposite to the coals to catch any drippings.
- Place a wire rack on the grill.
- Cover the grill to allow the smoke to accumulate and preheat to about 225°F.
- In a small bowl, add all the dry ingredients and mix well. Rub the spice mixture all over the prime rib, then set aside.
- Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals.
- 7. Place the lid on the grill.
- Smoke the prime rib until the internal temperature reaches 130°F for medium-rare, 2 hours 30 minutes to 3 hours.
- Remove the prime rib to a baking sheet and set aside to rest.
- Carve roast to desired specifications and serve with creamed horseradish, au jus or your favorite sauce.
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