• Ask the butcher to cut off the bones and then tie it all back up for you. You can also ask him to "french" the bones for you to make it look real nice.
Step 2: Oil and Seasoning
• 24 to 48 hours prior to cooking, apply a good coating of oil to the entire outside surface of the prime rib to help the seasoning to stick.
• Sprinkle salt and pepper all over both sides. Don't forget the ends.
Step 3: Smoke Time
• 4 hours prior to cooking, remove roast from fridge and allow to sit and come to room temperature.
• Setup your smoker for cooking at 225°F
• Prepare the seasoning paste by combining the mustard, sage, rosemary, thyme, and garlic in a food processor. Pulse to incorporate the ingredients. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper.
• Apply several chunks of cherry or apple smoke woods.
• Monitor the temperature. When the internal temperature reaches 120 °F remove the roast from the smoker and rest for 20 minutes. Bring Egg’s dome temp up to 400 degrees direct.
• While the roast is resting and the Egg’s dome temp is increasing, prepare the au jus.
⁃ Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
⁃ Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
⁃ Boil mixture until it thickens slightly; season with salt and pepper to taste.
• Return roast to the Egg and sear to 130 degrees IT.
• Remove from smoker.
• Tent foil over the top of the meat and let it rest for 10-15 minutes.
Step 4: Slice and Serve
• Cut the strings that are holding the roast and bones together.