Smoked standing rib roast (prime rib)
1 cup wood chips for smoking (oak)
1 (4 lb.) rib roast - boned +tied - (room temperature)
3 teaspoons each of sea salt, black pepper, paprika, parsley, garlic minced
1/2 cup olive oil
Preheat grill and wood chip pouch for about 10 minutes. Coat rib roast in olive oil. Mix all dry ingredients together and add garlic. Press mixture into meat. (this will create a crunchy crust that seals in juices) Sear meat over intense heat on all sides- about 1-2 minutes a side. Move rib roast to indirect heat and cook for about 1 hour and 30 minutes. After 1 hour, insert meat thermometer into thickest part, but not too close to the bone. When thermometer reads 130 degrees F (rare meat) to 140 degrees F (medium meat) remove from grill. Let rest for 5-10 minutes before carving.
Do not overcook! This will be the best prime rib you have ever had! Enjoy!
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