smoked prime rib recipe
This smoked prime rib recipe delivers a succulent and flavorful roast perfect for special occasions or a hearty family dinner.
Equipment
- 1 smoker or charcoal grill
- 1 meat thermometer
- 1 aluminum foil
- 1 cutting board
- 1 bowl for seasoning
Ingredients
- 4 lbs prime rib roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- wood chips for smoking (hickory or mesquite)
Instructions
- Pat the roast dry with paper towels to create a better bark during smoking.
- In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to prepare the seasoning rub.
- Rub olive oil over the prime rib, then generously apply the seasoning mixture all over the meat, ensuring even coverage.
- Preheat the smoker to 225°F (107°C) or set up a charcoal grill for indirect cooking.
- Soak wood chips in water for about 30 minutes, then drain and place them on the hot coals or in the smoker box.
- Place the seasoned prime rib on the smoker grates, fat side up, close the lid, and smoke for approximately 4 hours until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the prime rib from the smoker and wrap it loosely in aluminum foil. Let it rest for at least 20-30 minutes to allow the juices to redistribute.
- After resting, slice the prime rib against the grain into thick slices and serve immediately.
Notes
For a different flavor profile, you can experiment with different herbs and spices in your seasoning mix.
If you prefer your meat cooked to a different doneness, adjust the internal temperature accordingly; 125°F (52°C) for rare, 140°F (60°C) for medium, and 150°F (66°C) for well done.
Save any leftovers for sandwiches or salads.