Smoked Bison Prime Rib

🧂 Ingredients

• 3 lb bison prime rib

  (boneless)
• 2 tablespoon kosher salt
• ½ tablespoon coarse ground pepper

  (freshly ground is best)
• ½ tablespoon paprika
• ½ tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary

  (or thyme)
• ½ teaspoon ground sage

Instructions

• 1 Before you get started, rinse the bison prime rib under cool water and pat it
  dry with paper towels. If needed, remove any excess silver skin or fat.
• 2 (optional) If you are aiming for a perfect presentation, tie your bison prime
  rib roast with twine every 1.5 inches down the length of the roast.
• 3 In a small bowl combine all of the dry rub ingredients (salt, pepper, paprika,
  garlic powder, onion powder, dried rosemary and sage) and set it aside.
• 4 Place your bison prime rib on a cutting board or baking sheet and generously
  sprinkle the dry rub over the meat (don't be shy with the seasoning). Massage
  the dry rub into the meat on all sides, then roll the roast in the excess
  seasoning left on the cutting board or baking sheet to coat the entire surface.
• 5 Load your smoker with wood chips or pellets and preheat it to 225°F (105°C). *I
  prefer hickory and/or oak for a roast such as this. My second preference would
  be maple, pecan or walnut. Fruit trees such as apple or cherry would be okay as
  well.
• 6 Place your seasoned roast on the grates of your smoker and close the lid. Smoke
  for about 2 hours for medium-rare (about 40 minutes per pound), or until it
  reaches your desired level of doneness as listed below.
• 7 When your bison prime rib roast reaches 120-125°F (49-52°C) for RARE, 125-129°F
  (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, or 140-145°F
  (60-63°C) for MEDIUM-WELL, remove it from your smoker and transfer it to a tray
  or cutting board. Loosely cover it with foil and allow it to rest for at least
  30 minutes before you slice and serve. *WELL-DONE is 160°F+ (68°C+) though I do
  not recommend it.
• 8 If you would like to reverse sear your roast before serving, remove it from your
  smoker 10°F (5.5°C) shy of your desired internal temperature. Transfer it to a
  tray or cutting board and cover it with foil while you increase the temperature
  of your smoker to 400°F (205°C).
• 9 Once your smoker has come to temperature, return the roast and sear it until it
  reaches your desired level of doneness as listed above. *Stay close by because
  reverse searing will move along quickly.
• 10 Transfer the bison prime rib from the smoker to a tray or cutting board and tent
  foil loosely over it. Let it rest for at least 15-20 minutes before you slice
  against the grain and serve.

Nutrition Info