Smoked Prime Rib Roast Recipe

This Smoked Prime Rib Roast recipe delivers a tender, juicy roast infused with rich, smoky flavors that elevate each bite. Seasoned with a simple rub, it’s slowly smoked to perfection, creating a beautifully crusted exterior with a melt-in-your-mouth, medium-rare interior.

What Is Prime Rib?

Let’s talk prime rib – this cut of beef comes from the primal rib section of the cow and is famous for its beautiful marbling. While the name actually comes from its location, not the grade, you’ll find it in both Prime and Choice grades. Either way, all that marbling means you’re in for an incredibly tender, juicy smoke session.

Why This Recipe Works

Low and Slow: Smoking at 225°F allows the fat in the prime rib roast to render slowly while keeping the meat super tender. The gradual cooking process gives the smoke time to penetrate the meat while maintaining its natural juices, resulting in an exceptionally moist and flavorful roast!

Maximum Flavor: Starting with low-temperature smoking and finishing with a high-heat sear creates the best smoked prime rib roast ever! The slow smoke develops deep flavor and ensures even cooking, while the final sear creates a delicious crust without overcooking or drying out the inside. Plus, I seasoned it to perfection with an easy homemade prime rib rub!

Holiday Worthy: This smoked prime rib roast recipe is perfect for special occasions! The presentation of a whole roast creates an gorgeous centerpiece, and the consistent results from the smoking and searing method mean you can confidently serve a tender, delicious roast to a crowd.

Supplies Needed

• Meat Thermometer
• Butcher’s Twine

Ingredients

• Prime Rib Roast: I used a bone-in prime rib roast for that show-stopping appearance. You can use a boneless roast for ease, though.
• Olive Oil: I use a simple extra virgin olive oil as a binder to help the prime rib dry rub stick.
• Prime Rib Rub: My prime rib rub recipe has the perfect balance of flavors to season up your rib roast! If you prefer, you can use your favorite store-bought rub, instead.
• Dry Brine: If you’d like, you can dry brine the roast with salt up to a day before smoking, for extra flavor! Just omit the salt from the prime rib rub if you do that, so it doesn’t get too salty.

Preparation

Dry Brine (Optional)

1. Trim: Remove the prime rib from the packaging and pat dry. Trim any fat or silver skin.
2. Remove Bones: Optional- Remove the bones from the roast by cutting them away from the roast with a sharp knife (keeping them intact) and set them aside. They can be tied back on for presentation but it allows for better seasoning.
3. Season with Salt: Generously season the roast with kosher salt (about 1/2 tsp of salt per pound of meat). Place it onto a wire rack over a baking sheet or tray so it is elevated for good airflow.
4. Chill: Place the prime rib roast into the fridge uncovered (place the bones in the fridge as well).

Season

1. Bring to Room Temperature: Remove the prime rib roast from the refrigerator at least 1-2 hours before smoking to bring it to room temperature. This helps it cook more evenly.
2. Make Dry Rub: In a small bowl, combine the Prime Rib Rub ingredients (omit the salt if dry brining).
3. Season: Lightly oil the whole roast on all sides. Then generously rub the seasoning mix all over the roast, ensuring even coverage on all sides. For added flavor, press the seasoning into the meat.
4. Tie Together: To reattach the bones, cut 3-4 pieces of butchers twine. Place the bones back into place from where they were cut and evenly tie the pieces of twine to hold the bones onto the roast.

Smoking And Searing

1. Preheat: Preheat your smoker to 225°F. I recommend using a mild wood like oak, hickory, or cherry for the smoke—something that complements the beef’s rich flavor without overwhelming it.
2. Place on Smoker: Place the seasoned roast on the smoker grate, fat-side up, to allow the juices to flow through the meat as it smokes. Insert a meat thermometer into the thickest part of the roast, avoiding any bones, to monitor the internal temperature as it cooks.
3. Smoke: Smoke the roast at 225°F until it reaches an internal temperature of 120-125°F for rare, 130-135°F for medium-rare, or 140-145°F for medium. This will typically take about 3-4 hours, but cook time can vary depending on the roast size and smoker consistency. Every 45-60 min. you can baste the prime rib with melted beef tallow or spray with beef broth to help build the bark.
4. Remove & Rest: Remove the roast when it reaches an internal temperature of 115 F. Let it rest 15 minutes while increasing the grill temperature to over 600 F. for searing over direct heat.
5. Sear: Sear each side of the roast, flipping every few minutes until it reaches your desired level of doneness (130-135 F. is recommended).
6. Remove & Rest Again: Remove the roast from the smoker and let it rest on a cutting board, tent loosely with foil, for 20-30 minutes. This allows the juices to be redistributed, keeping the meat moist and flavorful. Do not skip this step!
7. Slice: Slice the prime rib roast into thick slices, cutting against the grain for optimal tenderness.
8. Serve: Serve the smoked prime rib with your favorite sides and sauces. Enjoy the rich, smoky flavors of this tender, melt-in-your-mouth prime rib roast!

Expert Grilling Tips

• Always start with room temperature meat. Taking your roast out 1-2 hours before smoking ensures even cooking from edge to center.
• Use a reliable meat thermometer and monitor internal temperature closely. Anytime I am smoking meats, I rely heavily on my meat thermometer to ensure that the meat is cooked to the perfect temperature!
• Position the roast fat-side up! This will allow natural basting throughout the cooking process as the fat renders.
• Don’t rush the rest period. Those 20-30 minutes after cooking are crucial for juice redistribution and will make the difference between a good roast and a great one.

What To Serve With Prime Rib

Serve your smoked prime rib roast with a variety of sides to create an absolute feast! Here are some of my personal favorites to serve along with prime rib:

• Caramelized Onion & Blue Cheese Sauce
• Smoked Potatoes
• Crispy Grilled Potatoes
• Smoked Mac & Cheese
• Crispy Artichoke Salad

More Recipes To Try

• Smoked Bottom Round Roast
• Smoked Barbacoa Recipe
• Montreal Steak Marinade
• Smoked Beef Shank
• Pellet Smoker Brisket