Richard first encountered smoked prime rib at Smitty’s Market in Lockhart, Texas, on a research trip with the Pitt Cue team. As with brisket, you can use a rub, but salt and pepper gives a cleaner, purer flavour that he prefers.
a 3-bone prime rib, chined but untrimmed, around 3kg (6lb 8oz) in weight
70g (2½oz) Maldon sea salt flakes
10g (¼oz) freshly ground black pepper
You will also need a meat thermometer.
Preheat your smoker to 115°C (240°F).
Remove the beef from the fridge 1–2 hours before cooking and let it reach room temperature.
Season the meat heavily all over with the salt and pepper and colour on all sides over a charcoal grill. Place in the smoker with oak wood or chips.
Preheat a smoker according to the manufacturer’s instructions.
Smoke at 115°C (240°F) for 2–3 hours, or until the internal temperature of the meat reaches 60°C (140°F) – the perfect temperature for prime rib.
As a guide, for medium-rare cook to 55–60°C (130–140°F); medium: 60–65°C (140–150°F), or medium-well done: 65–70°C (150–160°F).
Remove the rib from the smoker and rest in a warm place for at least 30 minutes (the ideal resting temperature is 58–60°C/136–140°F), then carve into single-bone portions, each for 2 to share.
Serve with grilled portobello mushrooms, smashed grilled beets, kale ceasar salad and roast potatoes.