Set your smoker to a temperature range of 225°F to 235°F.
In a medium bowl, mix 1/3 cup olive oil with thyme, rosemary, parsley, and garlic. Reserve one-third of this mixture for later use.
Trim excess fat from the kobe prime rib, leaving some to enhance the meat's flavor. Coat the roast with the remaining 3 tablespoons of olive oil.
Generously season all sides with sea salt and black pepper, pressing it into the meat with your hands.
Cover the roast completely with two-thirds of the garlic and herb mixture.
Place the roast on the top rack of your smoker. Insert a digital thermometer into the center of the meat. Position an aluminum pan underneath to catch drippings.
Smoke the roast at 225°F to 235°F until it reaches an internal temperature of 100°F, which should take about 2 ½ to 3 hours.
Increase the smoker temperature to 500°F and continue cooking until the roast's internal temperature reaches 118°F to 120°F. Remove the roast and apply the remaining one-third of the garlic and herb mixture.
Let the roast rest for about 20 minutes. Slice and serve with au jus and creamy horseradish sauce.
Ingredients
Directions
Set your smoker to a temperature range of 225°F to 235°F.
In a medium bowl, mix 1/3 cup olive oil with thyme, rosemary, parsley, and garlic. Reserve one-third of this mixture for later use.
Trim excess fat from the kobe prime rib, leaving some to enhance the meat's flavor. Coat the roast with the remaining 3 tablespoons of olive oil.
Generously season all sides with sea salt and black pepper, pressing it into the meat with your hands.
Cover the roast completely with two-thirds of the garlic and herb mixture.
Place the roast on the top rack of your smoker. Insert a digital thermometer into the center of the meat. Position an aluminum pan underneath to catch drippings.
Smoke the roast at 225°F to 235°F until it reaches an internal temperature of 100°F, which should take about 2 ½ to 3 hours.
Increase the smoker temperature to 500°F and continue cooking until the roast's internal temperature reaches 118°F to 120°F. Remove the roast and apply the remaining one-third of the garlic and herb mixture.
Let the roast rest for about 20 minutes. Slice and serve with au jus and creamy horseradish sauce.