Perfectly Smoked Prime Rib – Juicy, Tender, and Flavorful
This smoked prime rib recipe delivers a melt-in-your-mouth roast with a rich, smoky flavor and a perfectly seasoned crust. Slow-smoking the prime rib enhances its natural tenderness while infusing it with deep, wood-fired aromas. Whether for a holiday feast or a special occasion, this method guarantees a prime rib that will impress your guests.
Equipment
- Smoker (Pellet, Charcoal, or Electric)
- Meat thermometer (preferably a wireless probe thermometer)
- Sharp knife
- Cutting board
- Aluminum foil
- Baking sheet or roasting pan
- Butcher’s twine (if using a bone-in roast)
- Small bowl for seasoning mix
Ingredients
- For the Prime Rib:
- 1 5-7 lb prime rib roast (bone-in or boneless)
- 2 tbsp olive oil or melted butter
- For the Seasoning Rub:
- 2 tbsp kosher salt
- 1 tbsp black pepper coarse ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp fresh rosemary chopped, or 2 tsp dried
- 1 tbsp fresh thyme chopped, or 2 tsp dried
- 1 tsp cayenne pepper optional, for heat
- For Smoking:
- Wood chips or pellets oak, hickory, mesquite, or cherry wood
Instructions
- Prepare the Prime Rib
- Remove the prime rib from the refrigerator at least 1-2 hours before cooking to allow it to reach room temperature.
- If using a bone-in roast, tie butcher’s twine around it to help maintain shape during cooking.
- Pat the roast dry with paper towels.
- Apply the Seasoning Rub
- Brush the prime rib with olive oil or melted butter to help the seasoning stick.
- In a small bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, and cayenne pepper.
- Evenly coat the entire roast with the seasoning rub, pressing it into the meat.
- Preheat the Smoker
- Preheat your smoker to 225°F (107°C).
- Add your choice of wood chips or pellets (oak, hickory, mesquite, or cherry work well for prime rib).
- Smoke the Prime Rib
- Place the prime rib directly on the smoker grates, fat-side up, over indirect heat.
- Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
- Close the smoker and cook until the internal temperature reaches 120-125°F (for rare), 130-135°F (for medium-rare), or 140-145°F (for medium). This typically takes 30-40 minutes per pound.
- Reverse Sear for a Perfect Crust
- Once the prime rib reaches 5-10°F below your target doneness, remove it from the smoker and let it rest for 15-20 minutes.
- Preheat a grill or oven to 500°F (260°C).
- Sear the roast for 5-10 minutes until a dark, crispy crust forms.
- Rest and Serve
- Transfer the prime rib to a cutting board and tent loosely with foil. Let it rest for 20-30 minutes.
- Slice against the grain and serve with your favorite sides!
Notes
Bone-in vs. Boneless: A bone-in prime rib retains more moisture and flavor, but boneless is easier to slice.
Resting is Key: Resting allows juices to redistribute, ensuring a juicy bite.
Wood Selection: For a milder smoke flavor, use fruitwoods like apple or cherry; for a stronger smoke, go with oak or hickory.
Serving Suggestion: Serve with horseradish sauce, au jus, or garlic butter.
Resting is Key: Resting allows juices to redistribute, ensuring a juicy bite.
Wood Selection: For a milder smoke flavor, use fruitwoods like apple or cherry; for a stronger smoke, go with oak or hickory.
Serving Suggestion: Serve with horseradish sauce, au jus, or garlic butter.