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Nutrition Facts
Serving Size 100 g
(Approx. 20 Servings)
Amount Per Serving
Calories 420 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 350 mg 15%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 21 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salt & Pepper Crusted Smoked Prime Rib
Prep Time
50 minutes
Cook Time
4 hours
Total Time
4 h 50 m
Serves
20  People

Ingredients

Recipe makes 20 Servings

7 Lb prime rib roast, 5 to 7 lbs.
1/4 cup(s) extra virgin olive oil, plus more as needed
1 Tbsp kosher salt, plus more as needed
1 Tbsp cracked black pepper, plus more as needed
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Instructions

1
Start up your smoker using either, oak, cherry, apple or pecan wood. Allow smoker to reach a temperature of 200º to 225ºF. Maintain this temperature by adding more wood as needed.
2
While smoker preheats, preheat oven to 350ºF. Place rib roast on a roasting pan. Rub liberally with olive oil then season with salt and pepper.
3
Place roast fat-side-up in smoker for 1 to 2 hours, depending on how much smoke flavor you prefer. Remove from smoker and place in oven to finish cooking.
4
Roast until internal temperature reaches at least 135ºF. Remove from oven, cover with foil and allow to rest at least 20 to 25 minutes.
5
Carve and serve with pan juices. Season to taste as needed.
6
Chef's Note: I like to make little slits in the fat and slide in slivered garlic for extra flavor.

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