Smoked Prime Rib Roast with Hickory

Gather all necessary ingredients and prepare them for use.

Cover the entire roast with a generous amount of salt, ensuring an even coating. Wrap the roast tightly in plastic wrap to prevent any flavors from escaping during refrigeration. Allow the roast to chill in the refrigerator for 4-8 hours.

In a separate bowl, mix together olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper. Set the mixture aside to allow the flavors to meld together for approximately 1 hour.

Using your hands, apply a generous amount of the oil mixture to the top and sides of the roast, making sure to coat it evenly. Flip the roast over and repeat the process with the remaining oil mixture, ensuring a uniform coating.

Place the coated roast on a plate and refrigerate it for at least 1 hour or up to 12 hours, allowing the flavors to penetrate deeper into the meat.

Preheat your smoker to a temperature range of 225-230 degrees F (110-107 degrees C). Add wood chips, such as hickory or pecan, to the smoker for added flavor. Insert a meat thermometer into the thickest part of the roast and place it in the smoker.

Cook the roast in the smoker until it reaches a medium-rare temperature of 130 degrees F (54 degrees C). Use an instant-read thermometer to check the internal temperature, ensuring it reaches the desired level.

Once the roast is cooked, remove it from the smoker and preheat your grill or oven to its highest setting. Alternatively, you can preheat your oven to 500-550 degrees F (260-288 degrees C). Place the roast on the grill or in the oven and cook until it reaches a crispy crust, known as a reverse sear. This process should take approximately 5-10 minutes.

Finally, allow the roast to rest for 10-15 minutes before slicing it thinly and serving.