Smoked Prime Rib Recipe

5 from 1 vote

Smoked Prime Rib Recipe

Prime rib is an expensive cut of meat, so you want to make sure it's cooked properly. But honestly, with our easy recipe for smoked prime rib, the only thing mistake you can make is overcooking it.

Prep Time10

Cook Time4 30

Resting Time30

Total Time5 10

Course: dinner, Entree

Cuisine: American

Servings:

Calories: 1381kcal

Author: Chef Ryan Littley

Equipment

Smoker

Ingredients

5-7 lb Prime Rib bone-in roast
1 tablespoon kosher salt or coarse sea salt
1 teaspoon crackled black pepper
4 cloves garlic minced
2 tablespoon dijon mustard or brown mustard
1 tablespoon olive oil
2 teaspoon fresh rosemary
2 teaspoon fresh thyme

Instructions

In a small bowl, add the fresh rosemary, fresh thyme, minced garlic, kosher salt, and black pepper and mix to combine. Set aside until needed.
Add the olive oil and dijon mustard to a small mixing bowl, stir to combine.
Using paper towels, dry the roast on all sides.
Rub the olive oil mixture over the entire roast.
Season the roast with the dry rub spice mixture, coating all the sides of the roast. The dry rub will help create a crust on the exterior of the roast.
Place roast in the refrigerator uncovered overnight (or up to 48 hours). This allows the surface to dry, which helps the roast brown and maintain juiciness.
*If possible, set it on a wire rack to allow the air to circulate all around the roast.
Remove the Prime Rib from the refrigerator and let it sit for 45-60 minutes before beginning the cooking process, allowing it to begin to come to room temperature.
Preheat the smoker to 250 degrees F.
Once preheated, add your favorite wood chips to the smoke tube. For this recipe, we used apple wood chips. Mesquite wood and pecan wood chips are also good choices for this cut of meat.
*Add wood chips to the smoke tube every 30-45 minutes for the first couple hours of the smoking process.
Insert a meat thermometer probe in the thickest part of the roast (use the side of the prime rib as this will get you closest to the center cut of the roast).
Place the beef directly on the grill grate, fat cap side up, and place a drip pan on the rack underneath the roast.
Roast the prime rib at 250°F for 4 - 5 hours or until it reaches an internal temperature of 125-130 degrees for medium rare. Prime Rib should not be cooked beyond medium.
*Remember we are cooking to a temperature, not for a specific amount of time. Cooking times can vary depending on the cut of the beef and your cooking method
Remove the roast from the smoker and tent it loosely with aluminum foil. Let the meat rest for 30 minutes before slicing.
*After being removed from the smoker, the meat will continue to cook, with the internal temperature rising another 5-10 degrees.
Place the prime rib on a cutting board and using a sharp knife slice it down into portion sizes using the bones as a rough guide
Serve with your favorite side dishes, au jus and creamy horseradish sauce.

Nutrition