The light, crisp flavors of a lager mix perfectly with the spicy (yet fruity) bite of pink peppercorns and strong, earthy hints of Mesquite to make the ideal rub for those wanting all the deliciousness with none of the hoppy bitterness.
Mesquite Peppercorn Lager Seasoning
Bone Marrow canoe cut
Prime Rib Roast, bones removed
Rub the roast with the oil and season with Mesquite Peppercorn Lager. Grab your bone marrow from the fridge and drain it out. Lay your prime rib on its side so that it is vertical. Begin placing the bone marrow canoes, marrow towards the meat, around the outside of the prime rib. They should be standing vertical with the prime rib and covering all the outside meat as best as possible.
Secure with butchers twine. Once everything is tied tightly, add just a little more seasoning to cover any spots that have lost some and set aside.
Preheat your smoked to 275F for indirect two zone smoking. Add some wood chips or wood chunks for additional smoke flavor. Add your Shotgun Prime Rib to the cool side of the smoker and let cook until it reaches 120F internal (about 2.5-3.5 hours).
If you want, add a drip tray underneath the prime rib in order to catch all the drippings for a sauce after. Once the prime rib has hit temperature, pull it off and let it rest for 30 minutes.
When fully rested, cut off the trussing strings and pull off the bones. Slice your prime rib. Serve & enjoy!