Smoked Prime Rib

Mix it up this holiday season by serving this smoked prime rib roast. USDA Prime Rib is coated in garlic and herbs, and smoked low and slow, to create a perfectly seasoned crisp crust to compliment the buttery interior.

Cuisine American

Keyword Christmas Dinner, Father's Day Dinner, Grilled Beef, Smoked Beef

Prep Time 4 20

Cook Time 5 30

Resting 20

Total Time 10 10

Servings People

Calories 1405kcal

Author Darcey Olson

Cost $150

Equipment

Smoker

Ingredients

1 prime rib roast (bone-in or boneless) (*Note 1)
2-3 cloves fresh garlic, thinly sliced (*Note 2)
3 tbsp olive oil (*Note 2)

Smoked Prime Rib Rub

2 tbsp kosher salt (*Note 3)
1 tbsp dried thyme
1 tbsp dried rosemary
1 garlic powder
1 tbsp onion powder
1 tbsp black pepper

Instructions

REMOVE FROM THE REFRIGERATOR (OPTIONAL)

Remove the prime rib from the refrigerator, cover loosely with aluminum foil, and rest on the kitchen counter for four hours.
1 prime rib roast (bone-in or boneless)

PREP THE PRIME RIB ROAST

Pat dry the roast with paper towels. Using a small knife, create small slits all over the top of the roast (the fat layer) and insert slices of garlic cloves. Do not cut into the red flesh.
2-3 cloves fresh garlic, thinly sliced
Add all over the prime rib rub ingredients to a small bowl and mix to combine. Coat the outside of the roast with olive oil followed by the prime rib rub. The entire roast should be coated.
3 tbsp olive oil, 2 tbsp kosher salt, 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 garlic powder, 1 tbsp onion powder, 1 tbsp black pepper

SMOKE THE PRIME RIB

Pre-heat your smoker to 225°F.
Insert a digital thermometer into the center of the roast. Place the roast on the middle of the grill grate with the fat side facing up (bone-side is face down). Place a drip pan filled with water directly underneath it. Place the lid on the smoker.

REVERSE SEAR

Remove the roast when the internal temperature is between 105°F-110°F and cover loosely with aluminum foil. Increase the temperature of the smoker to 425°F-450°F. When this higher temperature is reached, put the uncovered roast back on the grill grates. Continue to cook until it’s 5°F-7°F degrees under your desired final internal temperature.
Remove the roast to a large cutting board and tent with foil. Let rest for 20 minutes minimum.

SERVING

Cut off the butcher’s twine and use a carving knife to slice the meat. Serve immediately for best results. Optional sauces: Horseradish Sauce, Prime Rib Au Jus, or Prime Rib Gravy.

Notes

Note 1 - You can use any size prime rib roast you like. Just calculate the cooking time, based on the weight, using the provided guideline:

It takes about 40 minutes per pound to reach an internal temperature of 130°F when smoking at 225°F.

Here’s a good guideline to calculate your roast’s cooking time:

4 Pound Roast = approx. 2.6 hours
6 Pound Roast = approx. 4 hours
8 Pound Roast = approx. 5.3 hours
10 Pound Roast = approx. 6.6 hours

Note 2 - The measurements are for a 4-bone prime rib. You may need more olive oil and garlic cloves if using a 7-bone roast.

Note 3 - Make a double batch of the smoked prime rib rub if using a 7-bone roast.

Note 4 - if using fresh herbs, use 2 tablespoons each.

FINAL TEMPERATURE CHART

Rare Prime Rib: 120-129°F
Medium Rare Prime Rib: 130-134°F
Medium Prime Rib: 135-144°F
Medium Well Prime Rib: 145-154°F
Well Done Prime Rib: 155-164°F

Nutritional information is just an estimate and not exact.

Nutrition