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smoked prime rib

This smoked prime rib recipe transforms a classic cut of beef into a smoky, flavorful centerpiece for any gathering. With a simple spice rub and the low-and-slow smoking process, you'll achieve a perfectly cooked and tender prime rib that will impress your guests.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 600 kcal

Equipment

  • 1 smoker
  • 1 meat thermometer
  • 1 cutting board
  • 1 mixing bowl
  • 1 aluminum foil
  • 1 tongs

Ingredients
  

  • 6-8 lbs prime rib roast
  • 3 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup beef broth for spritzing
  • optional wood chips hickory or oak for smoking

Instructions
 

  • Remove the prime rib roast from the refrigerator and allow it to come to room temperature for about 1 hour.
  • In a mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Rub the olive oil all over the prime rib and then generously apply the spice mixture, ensuring even coverage.
  • Preheat the smoker to a temperature of 225°F (107°C). If using a grill, set one side for indirect cooking and add wood chips to achieve smoke.
  • Once the smoker or grill is ready, place the prime rib on the cooking grate, bone side down. Insert a meat thermometer to monitor the internal temperature.
  • Smoke the prime rib at 225°F until it reaches an internal temperature of 120°F (49°C) for medium-rare, which usually takes about 3 to 4 hours. Spritz with beef broth every hour to keep the meat moist.
  • Once the desired temperature is reached, carefully remove the prime rib from the smoker and wrap it in aluminum foil. Allow it to rest for 20-30 minutes.
  • After resting, unwrap the roast and slice against the grain. Serve with your favorite sides.

Notes

Adjust the smoking time based on your desired level of doneness; aim for 130°F (54°C) for medium and 140°F (60°C) for medium-well.
For a crustier exterior, you can sear the roast on a hot grill or in a cast iron skillet for 5-10 minutes before smoking.
The drippings from the roast can be collected and used to make a flavorful gravy.