4-10lb prime rib (bone on)
1-2oz Olive Oil
¼ cup Original All Purpose Slavo Salt
Ideally you want a rib roast where the bones have been cut off and re-tied on. Most butcher shops will do this for you or there are a lot of YouTube videos if you want to try it yourself, it isn’t that difficult. Either way DO NOT go with a boneless roast.
When selecting the size of roast the general rule is two people per bone so, for example, a 4-bone roast will feed 8 adults. Always go heavier because the leftovers are f-ing awesome.
Lightly coat the roast with Olive Oil rubbing it all over with your hands and then, very generously, season the roast (bones and all) with All Purpose Slavo Salt. Cover the roast with plastic wrap or foil and place in refrigerator overnight.
The cook time for this will be between 5 -8 hours depending on the size of the roast so you will want to pull the roast out of the refrigerator an hour before you intend to put in on the smoker to allow it to come up to room temperature. Pre-heat your smoker to 500 degrees. Place roast fat-side down and cook for 30 minutes. Flip roast over and reduce heat to 300 degrees and cook for an additional 30 minutes. Reduce heat to 190 degrees and cook until you reach an internal temp of 125 for rare, 135 for medium rare, 140 for medium. DO NOT cook it over 140. Pull the roast off and tent with aluminum foil. Allow to sit for – at minimum – 20-30 minutes. Keep in mind the internal temperature is going to increase after pulling it off the smoker around 3-5 degrees. Cut and serve.