Smoked Rib Roast Recipe

A smoked prime rib roast is dramatic, has big flavor, and is delicious! 

Unsure on how big you need your roast to be? We recommend 500g per person.

Start of with a coast of olive oil, then season with salt, pepper and Lane's Signature Rub till your desire. you can also add a paste made up from olive oil, crushed garlic, thyme, sage, and rosemary

Remember to also season within that area of the bone that was removed by the butcher, coat everywhere.

1. Prepare your fire in your smoker. The key is to keep the temperature around 110 degrees celsius throughout the cooking process. 

2. Place the seasoned prime rib roast onto the smoker when it comes to temperature. I do this straight from the fridge.

When smoking, the cooler meat will warm as it cooks. The colder the temperature is the more the smoke flavour will infuse. The reason for this is due to the meat sweating as it goes from cold to warm, that liquid helps the with the smoke flavour.

3. Smoke the roast until the internal temperature of the meat is at your desired level; we smoke ours till 72 degrees Celsius. 

4. Once you pull the smoked prime rib roast from the smoker, cover the roast in foil and allow 30 minutes for the meat to rest. .

5. Carve and serve