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A perfectly smoked Prime Rib Roast sits ready to be sliced and served.
Lady Maria

Ultimate Smoked Prime Rib Roast

This recipe delivers a consistently perfect Smoked Prime Rib Roast with a flavorful, smoky crust and a juicy, tender interior. The key is low and slow smoking, followed by a sear for crust, and a crucial resting period to redistribute juices.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Kosher salt
  • 1 tablespoon Black pepper, freshly ground
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary, crushed
  • 2 tablespoons Olive oil

Equipment

  • Smoker (pellet, charcoal, or electric)
  • Wood chips or chunks (hickory, oak, or mesquite)
  • Meat thermometer (instant-read)
  • Meat thermometer (leave-in)
  • Roasting pan
  • Roasting rack
  • Aluminum foil
  • small bowl
  • paper towels
  • Grill or cast iron skillet (optional)

Method
 

  1. Pat the prime rib roast dry with paper towels.
  2. In a small bowl, combine the salt, pepper, garlic powder, onion powder, thyme, and rosemary.
  3. Rub the olive oil all over the prime rib roast.
  4. Generously coat the entire roast with the spice rub, pressing it into the meat.
  5. Place the seasoned roast on a wire rack in a roasting pan and refrigerate, uncovered, for at least 4 hours, or preferably overnight.
  6. Preheat your smoker to 225°F (107°C).
  7. Add your chosen wood chips or chunks according to your smoker's instructions.
  8. Place the roasting pan with the prime rib roast in the smoker.
  9. Insert a leave-in meat thermometer into the thickest part of the roast, avoiding bone if using a bone-in roast.
  10. Smoke the roast until it reaches an internal temperature of 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This will typically take 3-5 hours.
  11. For a deeper crust (optional), preheat a grill or cast iron skillet to high heat. Sear the roast on all sides for 1-2 minutes per side, until a rich, dark crust forms. Alternatively, increase the smoker temperature to 450°F (232°C) for the last 15-20 minutes of cooking.
  12. Remove the roast from the smoker (or grill/skillet) and wrap it loosely with aluminum foil.
  13. Let it rest for at least 30 minutes, or up to an hour.
  14. Carve the prime rib roast against the grain into slices about 1/2 inch thick.
  15. Serve immediately.

Notes

Dry-brining the roast overnight is highly recommended for optimal flavor and tenderness. Hickory or oak wood chips provide a balanced smoky flavor. Resting the roast after cooking is crucial for redistributing juices and preventing dryness. Use a reliable meat thermometer to ensure accurate internal temperatures. Remember to account for carryover cooking, where the internal temperature will continue to rise after removing from the smoker.