Go Back

smoked prime rib

Smoked prime rib is a show-stopping main dish that features a beautifully marbled and flavorful cut of beef. The smoking process infuses the meat with a rich, smoky flavor, while the herb-infused rub ensures each bite is tender and packed with taste. Ideal for gatherings and special occasions, this recipe will impress your guests and leave them asking for more.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course main dish
Cuisine American
Servings 4 People
Calories 600 kcal

Equipment

  • 1 smoker
  • 1 meat thermometer
  • 1 cutting board
  • 1 mixing bowl
  • 1 aluminum foil
  • 1 basting brush

Ingredients
  

  • 4 lbs prime rib roast
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 cup beef broth for basting
  • none wood chips (hickory or mesquite)

Instructions
 

  • Let the prime rib sit at room temperature for about 30 minutes before smoking to help it cook more evenly.
  • Prepare your smoker with wood chips according to manufacturer instructions. Set the temperature to 225°F (107°C).
  • In a mixing bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Mix well.
  • Rub the seasoning mixture all over the prime rib, ensuring it’s evenly coated.
  • Place the prime rib in the smoker. Close the lid and let it smoke for about 3 to 4 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Check the temperature with a meat thermometer.
  • Every hour, baste the prime rib with beef broth to keep it moist and enhance flavor.
  • Once the desired temperature is reached, carefully remove the prime rib from the smoker and wrap it loosely in aluminum foil. Let it rest for about 20-30 minutes.
  • After resting, slice the prime rib against the grain and serve it with your favorite sides.
  • For different flavor profiles, try using different wood chips like apple or cherry.

Notes

For a different flavor profile, try using different wood chips, like apple or cherry.
If you prefer your meat cooked to a different doneness, adjust the internal temperature to fit your preference (125°F for rare, 145°F for medium).
Leftover smoked prime rib can be stored in the refrigerator for up to three days, and it makes a great addition to sandwiches or salads.