"If you, like many others, crave the simple moments of joy that make the holidays special, look no further than the dinner table. Whether your seasonal gatherings are spent with family, friends or neighbors, you can discover new traditions that focus on the food at the center of it all. Smoked prime rib offers a hearty, satisfying way to feed a crowd, capitalizing on the desire to celebrate endless flavors and possibilities."
6-8 pounds prime rib
2 tablespoons kosher salt
2 tablespoons coarse ground black pepper
vegetable oil spray
Season prime rib generously with salt and pepper.
Lightly coat grill grates with vegetable oil spray. Close cooking chamber lid.
Place 3-5 pounds charcoal in center of firebox. Open firebox air vent approximately 1-2 inches and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and burn until covered with light ash, approximately 20 minutes.
Once coals ash over, add wood chunks. Do not shut firebox lid until smoke is clean, often called “blue smoke.”
Close firebox lid. Adjust firebox air vent and smokestack damper to regulate cooking temperature until it reaches ideal smoking temperature between 325-350º F.
Place prime rib on cooking grate in cooking chamber. Maintain consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of prime rib throughout cooking process. Smoke 3-4 hours; rotate and flip every hour.
Remove roast when meat thermometer registers 135º F for medium-rare; 145º F for medium.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes. Temperature will continue to rise 10-15º F to reach 145º F for medium-rare; 160º F for medium.