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The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak. Preheat oven to 375 degrees with rack in center position. Pat steak dry thoroughly with paper towels. In a spice grinder, combine cumin, coriander, and peppercorns.
Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined. Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature. Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving. This standing rib roast recipe uses your smoker to produce a flavorful prime rib mixed with a mellow smokiness, an impressive centerpiece to a feast. Derrick Riches is a grilling and barbecue expert. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. A standing rib roast is also known as prime rib, beef rib roast, ribeye roast, or boneless or bone-in roast. These are all the same cut of beef.
From this primal cut comes the ribeye steak, but it has to be cut from the standing roast to become a steak. Plan on one pound of uncooked roast per person in order to have plenty at mealtime and some generous leftovers. This is a great roast to carve right at the table for a dramatic presentation. Keep in mind that thinner slices dry out quickly but are more tender, whereas thicker slices will remain juicier but can become tougher faster. Prepare the smoker for a 3-hour smoke at 225 F to 250 F.
