Beautifully marbled with fat, this roast is not only juicy and tender—it’s a feast for the eyes! For this recipe, you will need a meat thermometer, drum smoker (or any charcoal, pellet or wood smoker) and you may want a roast rack.
YIELD: 8–10 SERVINGS • COOK TIME: 110 MINUTES
1 (6½-lb [3-kg]) Wagyu boneless prime rib (Snake River Farms)
Cuckoo Racha Sriracha Chili Dust (Big Poppa Smokers) or favorite seasoning blend, to taste
Double Secret Steak Rub (Big Poppa Smokers) or favorite rub, to taste
Peppered Cow Rub (Simply Marvelous) or favorite rub, to taste
Preheat your drum smoker or grill to 250°F (121°C), no deflector needed.
Trim the prime rib of any excess fat. Season the trimmed meat with Big Poppa Smokers Cuckoo Racha Chili Dust, season with a generous layer of Big Poppa Smokers Double Secret Steak Rub and finish with a light coating of Simply Marvelous Peppered Cow Rub.
Put the prime rib on your drum smoker (with or without a rack). Flip the meat after 1½ hours or the meat has reached 105°F (41°C) internal temperature. Remove from the smoker when it reaches 127°F (53°C) internal temperature, about 20 to 30 minutes. Loosely tent with foil, and rest for 15 to 20 minutes before carving.
PRO TIP: Do not slice the entire prime rib roast all at once. Instead, slice as you serve your guests. Presentation carving like a hotel buffet is best so you can control portions for each of your guests while also maintaining the temperature of your roast.