Christmas Smoked Prime Rib Roast

• 1 Prime rib roast (plan one pound per person)
• Coarse steak seasoning, such as Montreal Steak Seasoning, as needed
• Savory herb seasoning, as needed, such as Weber Garlic and Herb (or, simply add dried rosemary to the steak seasoning mixture.)

Slather (Optional)

• ½ cup Kosmos Q Brisket Mop marinade

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Royal Oak® Tumbleweeds Natural Fire Starters
• Charcoal Grill

1. Fire up the smoker or grill, set up for indirect cooking and allow it to preheat to 275 degrees F.
2. Trim any excess fat and silver skin from the top of the roast down to 1/8-1/4 inch thick. (Don’t be afraid to remove a lot of it if you like.)
3. Slather the entire roast with Kosmos Q brisket mop, then season the roast liberally with coarse steak seasoning, followed by a lighter coating of herb seasoning.
4. Place the roast on the grill, insert a digital thermometer into the center of the roast and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.
5. Transfer the roast to a cutting board then cover it with foil and allow it to rest for 20-30 minutes. ** If you would like a crustier texture to the outside of the roast, move on to the next step. Otherwise, feel free to slice and serve as desired.
6. While the roast is resting, increase the temperature of your grill to 400 degrees F.
7. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 degrees F for medium rare, or 140 degrees for medium. This process happens very quickly, so keep an eye on your temperature.
8. Remove the roast from the smoker, back onto the cutting board and let the meat rest for at least 15 minutes before slicing and serving.