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1
In a bowl, combine dry ingredients, adding water to the mixturea little at a timeto make a thick paste.
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2
Lightly mist prime rib, then add paste in layers to the fat cap.
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3
Paste should be approximately 1/2 inch thick.
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4
Wrap meat in plastic and refrigerate overnight.
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5
The next day, start your grill/smoker on medium.
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6
Put roast on the grill, fat side up.
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7
Place a meat thermometer directly into the center of the prime rib.
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8
Approximately every 1/2 hour, lightly mist salt crust with water to keep it from drying out.
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9
After 3 hours, switch to smoke and cook for 1 hour.
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10
Return to medium to finish, or until thermometer reads 145 degrees F.
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11
Remove from grill, tap off salt crust.
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12
Allow prime to sit for 15 minutes before carving.
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13
Recommended pellets: 50/50 mixture of maple and hickory.
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14
Notes: 1.
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15
Look for balance in fat to meat to bone.
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16
2.
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17
Leave fat cap on meat, but trim to 1/8 inch thick.
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18
3.
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19
Cook prime rib bone side down.
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20
4.
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21
For best results, start on medium.
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22
After meat has warmed up, switch to smoke.
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23
5.
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24
Place meat thermometer directly into the center of the prime rib.
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25
6.
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26
When it reaches 140 degrees, its ready to pull of the grill.
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27
7.
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28
Let your prime rib sit approximately 15 minutes before carving.
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29
This allows the juices to settle down.
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30
(Recipe adapted from Traeger web page.)
