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.

Course Grilling, Holiday Recipes

Cuisine American

Keyword Smoked Prime Rib Roast Recipe

Prep Time 1 2 20

Cook Time 4

Resting Time 30

Servings Servings

Calories 861kcal

Author Bon Appeteach

Equipment

Ingredients

5-7 lb Prime Rib Roast Bone-In
1 tbsp Olive Oil or other binder
1 batch Prime Rib Rub

Dry Brining (optional)

1/2 tsp/ lb. Kosher Salt (omit salt from rub if dry brining)

Instructions

Optional- Dry Brine (1 day before smoking)

Remove the prime rib from the packaging and pat dry. Trim any fat or silver skin.
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.
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.
Place the prime rib roast into the fridge uncovered (place the bones in the fridge as well).

Prepare the Prime Rib Roast:

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.
In a small bowl, combine the Prime Rib Rub ingredients (omit the salt if dry brining).
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.
To reattach the bones, cut 3-4 pieces of butchers twine. EPlace 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 Instructions

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.
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.
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.

Sear the Roast (Optional):

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.
Sear each side of the roast, flipping every few minutes until it reaches your desired level of doneness (130-135 F. is recommended).
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!

Slicing and Serving

Slice the prime rib roast into thick slices, cutting against the grain for optimal tenderness.
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!

Notes

Pro Tip: Reserve any drippings from the resting stage to make a flavorful au jus, or drizzle over the sliced roast for extra richness.

Nutrition