Smoked Prime Rib
A detailed, step-by-step guide to crafting the perfect smoked prime rib with a flavorful dry rub and slow-smoked finish. Ideal for holidays, special occasions, or any time you want to impress.
Ingredients
- 5 pounds prime rib roast bone-in or boneless, well-marbled
- 2 tablespoons coarse sea salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon brown sugar optional
- ½ teaspoon cayenne pepper optional, for heat
- 1 teaspoon mustard powder optional
- 1 teaspoon ground coriander optional
- as needed wood chips oak, hickory, pecan, cherry, or apple
Instructions
- Trim the prime rib, leaving about ¼ inch of fat cap.
- In a small bowl, mix together all dry rub ingredients.
- Generously rub the spice mix over the entire prime rib. Massage to ensure even coverage.
- Place the seasoned prime rib in the fridge, uncovered, for at least 4 hours or overnight.
- Remove from the fridge and let the meat come to room temperature for about 1 hour before smoking.
- Preheat smoker to 225°F (107°C). Add wood chips and fill water pan if your smoker has one.
- Place prime rib fat-side up directly on smoker grates. Insert a meat thermometer into the thickest part.
- Smoke at 225°F until internal temperature reaches desired doneness (typically 130-135°F for medium-rare).
- Optional: Wrap in butcher paper during the stall (around 150°F internal) to speed up cooking.
- Remove the roast when it reaches target temperature. Tent with foil and let it rest for at least 30 minutes.
- Carve against the grain using a sharp knife. For bone-in, remove bones first.
- Serve with your favorite sides like au jus, horseradish sauce, and roasted vegetables.
Notes
Use a reliable thermometer to avoid overcooking. A water pan in the smoker helps retain moisture. You can customize the dry rub with herbs or even coffee for unique flavor profiles. Store leftovers in the fridge for up to 4 days.