Description
This prime rib is smoked to perfection, offering a deep, wood-fired flavor and a tender, juicy interior. The rich, marbled beef is seasoned with a savory rub and slow-cooked to a mouthwatering finish, making it a show-stopping main course for any celebration.
Ingredients
For the Smoked Prime Rib:
- 1 (5-7 lb) bone-in prime rib roast
- 2 tablespoons olive oil (for rubbing)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon cayenne pepper (optional for heat)
- 1 cup wood chips (hickory, oak, or cherry are popular choices)
Optional for Serving:
- Horseradish sauce
- Au jus (beef gravy)
- Roasted vegetables (carrots, potatoes, etc.)
Instructions
Start by preparing the prime rib roast. If it’s frozen, make sure it’s completely thawed before smoking. Remove any excess fat or silver skin from the roast if necessary, but leave some fat to help keep the meat moist during the smoking process.
Pat the roast dry with paper towels. This will help the seasoning adhere better and ensure a nice crust forms as the meat cooks.
In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, smoked paprika, onion powder, ground mustard, and cayenne pepper (if using). Mix all the ingredients together to form your seasoning rub.
Rub the entire surface of the prime rib with olive oil first. This will act as a binder for the seasoning. Then, evenly coat the prime rib with the seasoning mixture, making sure to cover every surface of the roast. You can also refrigerate the prime rib at this point to allow the flavors to meld together. Let it sit at room temperature for 30 minutes before smoking.
While the prime rib is resting and absorbing the seasoning, prepare your smoker. Set it up for indirect heat, aiming for a steady temperature of around 225°F (107°C). If you’re using a charcoal or wood smoker, add your wood chips and make sure they’re ready to provide consistent smoke.
Place a drip pan beneath the grill grate where the prime rib will sit. This will catch any drippings and prevent any mess while helping to maintain a moist environment in the smoker.
Once the smoker has reached the desired temperature, place the prime rib on the smoker grate, bone-side down, and close the lid. Make sure the roast is positioned away from the direct heat source, as this will allow the meat to cook slowly and evenly.
Smoke the prime rib for 4-5 hours, depending on the size of the roast and the level of doneness you prefer. Generally, you can expect to smoke a 5-7 lb prime rib for about 35-40 minutes per pound. For a medium-rare roast, the internal temperature should reach around 125°F (52°C) before resting. Use a meat thermometer to track the temperature, and make sure to check it in the thickest part of the meat.
If you like, you can baste the prime rib with additional seasoning or a flavorful butter mixture during the last hour of smoking. This is optional but can add extra richness and help develop a beautiful crust.
Make sure to check the temperature of the prime rib every hour. Smoking at low temperatures ensures that the meat stays tender and juicy while absorbing all the smoke flavor.
Once your prime rib reaches the desired temperature (125°F for medium-rare), remove it from the smoker and tent it with aluminum foil. Let the roast rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring it’s tender and juicy.
During the resting period, the internal temperature of the meat will rise by 5-10°F, bringing it to the perfect serving temperature. For medium-rare, the final internal temperature should be around 130-135°F (54-57°C).
After the prime rib has rested, use a sharp carving knife to slice the roast into thick, juicy slices. Serve it with your favorite sides, sauces, and garnishes. Horseradish sauce and au jus are classic accompaniments for prime rib, but you can also serve it with a variety of roasted vegetables or mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 4-5 hours (depending on size and desired doneness)
Nutrition
- Calories: 350-450 kcal
- Fat: 25-30g
- Carbohydrates: 0g
- Protein: 30-35g