Smoked Prime Rib

This year I decided to cook prime rib for Christmas dinner.  Given my love for cooking meats on the smoker, I decided to try to smoke the prime rib roast this year.  The roast I prepared was on the smaller size, but since the meat was cooked to a specific temperature, this recipe will work for any size roast.  You just need to calculate the cooking time and have a cook until the desired internal temperature is reached.

After researching, I found the following to be the most common list of average cooking times per pound:

Cooking temperature: 225°F - 250°F

• 20 min. per lb. for Rare
• 25 min. per lb. for Medium
• 30 min. per lb. for Well

Printable Recipe

Ingredients
1 Prime Rib roast of your choosing
Generous amounts of kosher salt and coarse ground pepper

For Au Jus:
1 can beef consommé
Water
Worcestershire sauce, as needed

Directions
Cover all sides of roast with salt and pepper and allow roast to come to room temperature.  Place roast on a rack set inside a sheet pan.  Put a thermometer in the middle of the meat, away from any bone.  Allow to smoke until it reaches an internal temperature of 125°F for rare, 135°F for medium, or 145°F for well. Cover it with foil and let it rest ½ hour before serving.

For Au Jus:
Pour any dripping from sheet pan into a medium skillet.  Add consomme, a can of water and a few dashes of Worcestershire. Turn the burner to medium high and cook for a minute or two, then strain and keep warm. Skim the fat from the jus before serving.