Smoked Prime Rib

If you want to earn permanent hero status in your household, Smoked Prime Rib is your golden ticket. There’s something about a massive, glistening, bone-in rib roast that commands instant respect at the dinner table. When you slice into that perfectly pink, smoke-kissed beef and reveal the juicy, tender interior surrounded by a crispy, herb-crusted bark, time stands still. This isn’t just dinner—it’s an event.

Smoking a prime rib transforms an already luxurious cut into something transcendent. The low-and-slow heat allows the fat to render slowly, basting the meat from the inside while the smoke weaves its magic through every fiber. The result is beef that is impossibly tender, deeply flavorful, and perfumed with just a hint of wood smoke. Whether you finish it with a reverse sear for an Instagram-worthy crust or serve it straight from the smoker, this is the kind of meal people talk about for years.

Don’t let the price tag or the reputation intimidate you. Smoking prime rib is actually easier than you think. The smoker does most of the work, and as long as you have a good thermometer and a little patience, you’re guaranteed to nail it. Whether it’s Christmas, New Year’s, or just a Sunday when you want to feel fancy, this recipe will deliver every single time.

Let’s fire up the smoker and make magic happen.

Why You’ll Love This Recipe

• Unbelievable Flavor: The smoke adds a subtle, savory depth that complements the rich, beefy flavor without overpowering it.​
• Reverse Sear Perfection: Smoking low and slow, then finishing with a high-heat sear, creates an edge-to-edge perfect medium-rare interior with a crackling crust.​
• Foolproof Technique: Unlike grilling, the smoker’s steady low heat makes it nearly impossible to overcook. Just monitor the temp and pull it at the right moment.​
• Feeds a Crowd: A 7-8 lb roast easily serves 8-10 people, making it perfect for holiday gatherings and celebrations.
• Jaw-Dropping Presentation: Carving a bone-in prime rib at the table is pure theater. Your guests will be in awe before they even taste it.

Ingredients

Here’s everything you need to make a Smoked Prime Rib that will blow minds.

Ingredient	Quantity	Notes
Prime Rib Roast	7-8 lbs (bone-in)	Look for a 3-4 bone roast with good marbling and a thick fat cap. Ask your butcher for a “standing rib roast” ​.
Kosher Salt	1/4 cup	Coarse salt is essential for dry-brining and building that crust.
Black Pepper	2 tbsp	Freshly cracked, for a bold, peppery bark.
Olive Oil	1/3 cup	Divided. Use to create a slather so the herbs stick.
Fresh Garlic	6-8 cloves	Minced. Garlic is non-negotiable in the herb crust ​.
Fresh Rosemary	3 tbsp	Chopped. The piney, earthy flavor pairs perfectly with beef.
Fresh Thyme	2 tbsp	Chopped. Adds a subtle herbal note.
Unsalted Butter	4 tbsp	Optional. Melted and brushed on during the smoke for extra richness ​.

For the Horseradish Cream Sauce (Optional but Highly Recommended):

Ingredient	Quantity
Sour cream	1 cup
Prepared horseradish	3 tbsp
Fresh chives	2 tbsp, chopped
Apple cider vinegar	1 tsp
Salt & pepper	To taste

Step-by-Step Instructions

1. Dry-Brine the Roast (The Day Before)
Pat the prime rib completely dry with paper towels. Apply a heavy coat of kosher salt all over the roast, covering every inch of exposed meat and fat. Place it uncovered on a wire rack set over a sheet pan in the refrigerator overnight (or at least 4 hours). This dry-brine seasons the meat deeply and dries out the surface for a better crust.​

• Why overnight? The salt penetrates the meat, seasoning it from the inside out, and the air-drying creates a “pellicle” that helps smoke stick better.

2. Bring to Room Temp & Season
Remove the roast from the fridge 1-2 hours before smoking. Mix the olive oil, minced garlic, rosemary, thyme, and black pepper in a bowl. Rub this herb mixture all over the roast, making sure to coat every surface.​

3. Prep the Smoker
Preheat your smoker to 225-250°F. For wood, use mild options like oak, cherry, apple, or pecan. Avoid heavy woods like mesquite, which can overpower the delicate beef flavor. Add a water pan to help maintain moisture in the smoker.reddit+1​

4. Smoke Low and Slow
Place the prime rib on the smoker rack, bone-side down and fat cap up. Insert a probe thermometer into the thickest part of the meat (not touching bone). Smoke undisturbed for 3.5-4 hours, or about 35-40 minutes per pound, until the internal temperature reaches 110-115°F.​

• Basting Tip: Every 45-60 minutes, brush the roast with melted butter or a mix of butter and Worcestershire sauce for extra richness.​

5. The Reverse Sear (Optional but Recommended)
Once the roast hits 110-115°F internally, remove it from the smoker and let it rest for 5-10 minutes. Meanwhile, crank your smoker (or use a separate grill) up to 400-450°F, or heat a cast iron skillet over high heat. Sear the roast on all sides for 30-60 seconds per side until a dark, crispy crust forms.​

• Why sear? The reverse sear gives you that steakhouse crust while keeping the interior perfectly medium-rare.​

6. Rest and Carve
Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 20-30 minutes. During this time, the internal temperature will rise another 5-10 degrees, reaching a perfect 125-130°F for medium-rare. Slice between the bones into thick, glorious steaks and serve immediately.​

Tips for Success

• Invest in a Meat Thermometer: This is the single most important tool. Don’t guess—monitor the internal temp constantly. Pull it at 110°F for the sear, or 125°F if you’re not searing.​
• Fat Cap Up: Always smoke with the fat cap facing up. As it renders, it bastes the meat naturally.​
• Don’t Over-Smoke: Prime rib is a delicate, expensive cut. Use wood sparingly—just a few chunks—to avoid overpowering the natural beef flavor.​
• Bone-In is King: The bones act as a natural rack, elevating the meat and adding incredible flavor. Plus, the rib bones make an incredible chef’s snack later.​
• Let It Rest: Resting is not optional! Cutting too soon will cause all the juices to run out, leaving you with dry meat. Patience pays off.

Variations & Substitutions

• Boneless Prime Rib: If you can’t find bone-in, a boneless rib roast works fine. You’ll lose a little flavor and presentation, but it’s easier to carve.
• Coffee Rub: Mix espresso powder, brown sugar, and chili powder into your herb rub for a bold, earthy crust.​
• Garlic Butter Injection: Use a marinade injector to pump melted garlic butter directly into the center of the roast for extra moisture and flavor.
• Pellet Grill Convenience: If you’re using a pellet grill like a Traeger or Pit Boss, the temperature control is automatic, making this even easier.​

What to Serve With It

• Horseradish Cream Sauce: The tangy, spicy kick cuts through the richness of the beef perfectly. Mix sour cream, prepared horseradish, chives, and a splash of vinegar.​
• Creamy Mashed Potatoes: The classic pairing. Use Yukon Golds with butter and cream for maximum decadence.
• Roasted Brussels Sprouts: Tossed with bacon and balsamic glaze for a savory, slightly sweet side.
• Yorkshire Pudding: Traditional British accompaniment that soaks up the juices beautifully.​
• Red Wine: A bold Cabernet Sauvignon or Merlot complements the smoky, rich beef perfectly.

Storage & Reheating

• Fridge: Store sliced prime rib in an airtight container with a little au jus or beef broth for up to 4 days.
• Freezer: Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight.
• Reheating: The best method is low and slow in the oven at 250°F, covered in foil with a splash of broth, until warmed through (about 20 minutes). Avoid the microwave, which will make it tough.

Nutrition Facts

Estimate per 8 oz serving (based on 10 servings)

Nutrient	Amount
Calories	~480 kcal
Protein	48g
Carbohydrates	1g
Fat	32g
Fiber	0g
Sugar	0g
Sodium	620mg

Diet Suitability: Gluten-Free, Keto-Friendly, High-Protein.

Common Mistakes to Avoid

1. Pulling Too Early or Too Late: The internal temp will rise during resting. Pull the roast at 110°F if searing, or 120-125°F if going straight to the table.​
2. Not Seasoning Enough: Prime rib is a thick cut. Don’t be shy with the salt and herbs—the meat needs bold seasoning to shine.
3. Over-Smoking: Too much smoke makes the meat taste bitter. Use a light hand with the wood.​
4. Skipping the Rest: Cutting immediately = dry meat. Always rest at least 20 minutes, preferably 30.​

FAQ

What’s the difference between prime rib and ribeye?
Prime rib is a large roast cut from the rib section, while ribeye is an individual steak cut from the same area. Prime rib is roasted whole; ribeye is grilled or pan-seared.

Do I need to trim the fat cap?
No! Leave the fat cap on. It renders during smoking, basting the meat and adding flavor. You can trim it before serving if you prefer.​

What is the best internal temp for medium-rare?
Pull the roast at 125°F (or 110°F if reverse searing). After resting, it will reach 130-135°F, which is perfect medium-rare.​

Can I smoke prime rib ahead of time?
You can smoke it to 110°F, then chill it in the fridge. When ready to serve, bring it to room temp and sear it hot. However, it’s always best fresh.

How do I calculate cooking time?
At 225°F, plan for 35-40 minutes per pound. A 7 lb roast will take about 4-5 hours total.​

Conclusion

There you have it—Smoked Prime Rib, the ultimate holiday centerpiece that will cement your reputation as the grill master. It’s tender, smoky, beautifully crusted, and guaranteed to impress every single person at your table.

I hope this recipe becomes your go-to for special occasions! If you try it, let me know how it turned out. Did you do the reverse sear? What wood did you use? Leave a comment below and rate the recipe!

If you loved this smoked masterpiece, try my Lemon Garlic Roast Chicken With Squash or Cranberry-Orange Chicken next for more jaw-dropping beef recipes!