Smoked Prime Rib
Creamy Horseradish Dip
- 1 Cup Mayo
- 1 heaping Tablespoon of Prepared Horseradish
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Dried Chives
- You may also choose to add minced Garlic and/or Black Pepper to this dip!
Combine ingredients making sure to mix well. For the best results, cover and allow to chill in the fridge.
PrepRemove the Prime Rib from packaging, and pat dry. We're using an 8 lb Boneless Prime Grade Rib Roast. Some of these will come pre-trimmed and others not. This one did not, so we trimmed the fat side down to expose the meat as much as possible. This gives the Montreal Steak Seasoning a lot of surface area to stick to which is ESSENTIAL for building a nice crust as well as flavor! Some will require trimming the front area as well (shown in video) if the large fatty area is not pre-trimmed. Once trimmed, coat the entire Roast lightly with Olive Oil, then season generously with Montreal Steak Seasoning (be sure to cover all sides!).
Load the Slow 'N Sear with unlit Charcoal Briquettes, light a wax cube on one end and place a couple of briquettes on and around it. Allow it to begin to catch for a few minutes, place the lid on the cooker, then open the top and bottom vents fully until the cooker reaches around 75°F to 100°F of the target temperature of 225-250°F. At this time you should start closing your vents until you get the temperature dialed in. NOTICE IN THIS VIDEO that the "Smoke Hole" on the SnS Kettle is used as the bottom vent.
Place the Prime Rib on the indirect side of the cooker and allow it to cook to an internal temperature of 135°F. We recommend using a secondary thermometer to double check the temperature if available. Pull the roast from the cooker and allow it to rest just long enough to be able to handle and carve. Slices are typically 1/2 inch thick, but you can adjust based on the amount of servings you need.