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smoked prime rib

smoked prime rib

This smoked prime rib recipe delivers a succulent, flavorful roast that's perfect for special occasions or a weekend feast. The low and slow smoking process infuses the meat with deep, rich flavors while producing a tender and juicy interior.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 420 kcal

Equipment

  • 1 smoker
  • 1 meat thermometer
  • 1 sharp knife
  • 1 cutting board
  • 1 aluminum foil
  • 1 large dish for seasoning
  • 1 wood chips (hickory or oak)

Ingredients
  

  • 5 lb prime rib roast, bone-in
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper optional, for heat
  • 1 tablespoon olive oil
  • wood chips for smoking (hickory or oak)

Instructions
 

  • Prepare your smoker according to the manufacturer’s instructions. Preheat it to 225°F (107°C) and add your wood chips for smoking.
  • In a large dish, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Mix well to create a dry rub.
  • Pat the prime rib roast dry with paper towels for better seasoning penetration.
  • Rub the olive oil all over the roast, then generously apply the dry rub, making sure to coat all sides of the meat. Allow the roast to sit at room temperature for about 30 minutes to absorb the flavors.
  • Once the smoker is ready, place the seasoned prime rib roast onto the grill grates fat side up. Insert the meat thermometer into the thickest part of the meat, avoiding the bone.
  • Smoke the roast for approximately 4 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remember that the temperature will rise a few degrees while resting.
  • Once the desired temperature is reached, remove the roast from the smoker, and wrap it loosely in aluminum foil. Let it rest for 20-30 minutes to allow juices to redistribute.
  • After resting, slice the prime rib against the grain into thick slices. Serve with your favorite sides and enjoy!

Notes

Always keep an eye on the internal temperature using a meat thermometer for perfect doneness.
You can adjust the level of spiciness by varying the amount of cayenne pepper or omitting it altogether.
Consider serving the prime rib with a horseradish sauce or a red wine reduction for added flavor.