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smoked prime rib

This smoked prime rib recipe brings an elegant and deliciously smoky flavor to a classic cut of beef. Perfect for special occasions, family gatherings, or festive dinners, this dish promises to impress your guests and become a staple for your celebrations.
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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 500 kcal

Equipment

  • 1 Smoker
  • 1 Meat thermometer
  • 1 Cutting board
  • 1 Aluminum foil
  • 1 Basting brush
  • 1 Rubbing bowl
  • 1 Large platter for serving

Ingredients
  

  • 8 pounds prime rib roast (bone-in)
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary or 1 tablespoon dried
  • 2 sprigs fresh thyme or 1 tablespoon dried
  • 4 cups smoker wood (hickory or mesquite) soaked in water for at least 30 minutes

Instructions
 

  • Start by preparing the prime rib. Trim excess fat if necessary, leaving a thin layer for flavor.
  • In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, olive oil, chopped rosemary, and thyme to create a rub.
  • Rub the mixture liberally over the entire surface of the prime rib, ensuring even coverage. For best results, cover and refrigerate the seasoned roast for at least 4 hours or overnight.
  • Preheat your smoker to 225°F (107°C). Add the soaked wood chips to the smoker.
  • Remove the prime rib from the refrigerator and let it sit at room temperature for about 30 minutes before smoking.
  • Once the smoker is ready, place the prime rib directly on the smoker grate, fat side up.
  • Smoke the prime rib until it reaches an internal temperature of 130°F (54°C) for medium-rare, which will take approximately 3 to 4 hours depending on the thickness.
  • Use a meat thermometer to monitor the temperature accurately.
  • Once the desired temperature is reached, remove the prime rib from the smoker and wrap it loosely in aluminum foil. Let it rest for at least 20 minutes before slicing.
  • After resting, slice the prime rib against the grain and serve on a platter.

Notes

Adjust the cooking time based on the weight of the prime rib and desired doneness.
If you prefer your prime rib well-done, smoke it until it reaches an internal temperature of 145°F (63°C).
Pair with your favorite sides like mashed potatoes, roasted vegetables, or a festive salad. Enjoy your perfectly smoked prime rib!