Daily Blend Smoked Prime Rib
A reverse-seared prime rib with a Daily Blend SPG crust — low and slow on the smoker, then blasted hot for a deep mahogany bark and a wall-to-wall medium-rare center.
The centerpiece cut, built on Daily Blend. Salt, pepper, and garlic is all a prime rib has ever needed — this one goes low and slow over smoke, then gets a screaming-hot sear for a crust that cracks when the knife goes through. About 5 hours start to finish, serves 8.
Ingredients
- 1 boneless prime rib roast (4 to 5 lb), tied
- 3 tbsp SpiceX Daily Blend seasoning (SPG)
- 2 tbsp olive oil or yellow mustard (binder)
- 1 tbsp chopped fresh rosemary and thyme (optional, for an herb crust)
Directions
- Season: pat the roast dry, coat lightly with the binder, then season aggressively on every side with Daily Blend (and the herbs, if using). Rest it uncovered in the fridge for at least 1 hour — overnight is even better for a deeper crust.
- Smoke: run the smoker at 225°F. Set the roast on the grate fat side up and smoke until the internal temp hits 120°F, about 3.5 to 4 hours depending on size.
- Rest: pull the roast, tent it loosely with foil, and crank the smoker (or oven) to 500°F.
- Sear: return the roast for 8 to 12 minutes, rotating once, until the bark is deep mahogany and the internal temp reads 128 to 130°F for medium-rare.
- Slice: rest 20 minutes before carving — no exceptions. Slice against the grain and serve.
Chef's note: Trust the thermometer, not the clock. Carryover heat adds 5 or so degrees while the roast rests, so pull at 120°F before the sear and 128 to 130°F after it — that lands the wall-to-wall pink you see in the photo.
Nutrition per serving (serves 8): 610 calories · 49g protein · 1g carbs · 46g fat. Macros estimated.
