smoked prime rib recipe
This smoked prime rib recipe will yield a tender, flavor-packed dish that is perfect for special occasions. The low and slow smoking process allows the beef to develop a rich, smoky flavor while retaining its juicy texture.
Equipment
- 1 smoker
- 1 charcoal or wood chips hickory or oak recommended
- 1 meat thermometer
- 1 cutting board
- 1 aluminum foil
- 1 roasting pan
Ingredients
- 4 lb prime rib roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried rosemary
- 1 tablespoon olive oil
- 1 cup beef broth for moistening, optional
Instructions
- Allow the prime rib roast to sit at room temperature for about 1 hour before cooking.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried rosemary. Rub the mixture evenly over the entire surface of the prime rib roast.
- Prepare your smoker to maintain a consistent temperature of 225°F (107°C). Add your choice of wood chips to create the perfect smoky flavor.
- Place the seasoned prime rib on the smoker grate, fat side up. Close the lid and smoke for about 4 hours or until the internal temperature reaches your desired doneness (125°F for medium-rare).
- Once the roast reaches the desired internal temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
- Unwrap the prime rib and slice against the grain. Serve it with the beef broth if desired for additional moisture.
Notes
For best flavor, you can season the prime rib and let it marinate in the refrigerator for 24 hours before cooking.
Adjust the cooking time based on the weight of the roast or your desired level of doneness.
If you have a reverse sear option on your smoker, consider giving the prime rib a quick sear at high temperature after smoking for additional crust.