Smoked Prime Rib Recipe

Trim and room temperature

1. Remove the prime rib from the refrigerator at least 2 hours before smoking (3 hours for larger roasts). Pat dry thoroughly with paper towels. Trim excess silver skin and any overly large hard fat caps, leaving an even fat layer about 1/4 inch thick to render during smoking.

Season

2. Lightly coat the roast all over with the 2 tablespoons of olive oil to help the rub adhere. Generously season all sides with the 3 tablespoons kosher salt and 2 tablespoons freshly ground black pepper, rubbing it into the surface.

Prepare rub

3. In a small bowl combine the minced garlic, chopped rosemary, thyme leaves, 2 tablespoons mustard, 1 tablespoon brown sugar (if using), and 1 teaspoon paprika. Mix into a paste. Taste for balance — it should be savory with a bright garlic-herb note; add a pinch more salt or pepper if needed.

Apply rub

4. Spread the garlic-herb paste evenly over the roast, pressing it into the surface so it adheres to the salted exterior. Make sure all exposed meat surfaces are covered, avoiding excessive buildup on any one spot.

Preheat smoker

5. Preheat your smoker to a stable 225°F (107°C). If using a charcoal grill with a smoker box, set up for indirect heat. Add 2 cups of your chosen wood chips or chunks (oak, hickory, or pecan) to generate a steady, mild smoke. Aim for a clean smoke (not overly thick or acrid).

Smoke low and slow

6. Place the rubbed roast bone-side down on the smoker grate over indirect heat. Insert a probe thermometer into the thickest part of the roast, avoiding bone. Smoke until the internal temperature reaches 115–120°F (46–49°C) for rare/medium-rare pull (about 30–40 minutes per pound at 225°F; for a 6-lb roast expect ~3–4 hours). Monitor smoker temperature and add wood/coal as needed to maintain 225°F.

Rest and sear (reverse sear option)

7. Once the roast reaches your target pull-medium-rare probe temperature (115–120°F), remove it from the smoker and tent loosely with foil. Let rest 20–30 minutes while you prepare to finish. For a crisp crust, preheat a high-heat grill or oven to 500°F (260°C) or set smoker to highest heat. Sear the roast 3–5 minutes per side until the exterior is nicely browned and the internal temperature reaches 125–130°F (52–54°C) for medium-rare. Alternatively, finish in a 500°F oven for 10–15 minutes.

Pan juices & compound butter

8. While the roast rests, place a shallow pan under the roast when finishing or collect drippings from carving. Add 1 cup beef or chicken stock to the pan and bring to a simmer, scraping browned bits to make a simple jus. Stir in 4 tablespoons room-temperature butter until melted and glossy. Adjust seasoning with salt and pepper to taste.

Final rest and carve

9. After the sear/finish, tent the roast again and rest 15–20 minutes (carryover will raise temperature a few degrees). Carve between the bones into 1/2- to 3/4-inch thick slices. Serve with the warm jus spooned over or alongside. Reserve any extra rubbed herbs or pan juices for guests.