This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. Wood-smoked flavour and spices permeate the flavourful beef to form an impressive garlic and herb crust. It’s the ultimate meal for a special occasion.
1 bone-in prime rib, 2.7 to 3.5 kg 8-10 garlic cloves 8-10 rosemary sprigs 2 oak or pecan wood chunks
3 tablespoons salt 3 tablespoons ground black pepper 1 tablespoon onion powder
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