Smoked Prime Rib Recipe

Trim and bring to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before smoking (depending on roast size) so it reaches near room temperature. Pat the roast dry with paper towels. If the butcher left excess fat cap higher than 1/4 inch, trim to about 1/4 inch thickness, leaving most of the fat for flavor.

Season the roast

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, and dried thyme. Rub the roast all over with olive oil, then massage the dry rub onto the entire surface, pressing to adhere. Ensure seasoning gets into the surfaces around the bones.

Prepare smoker

Preheat your smoker to a stable 225°F (107°C). If using charcoal, set up for indirect heat. Soak wood chips (if using chips) for 30 minutes then drain; use chunks directly. Place a drip pan under the grate where the roast will sit and add 2 cups of beef broth or water to catch drippings and help maintain humidity.

Smoke the roast

Place the seasoned roast bone-side down (fat cap up) on the smoker grate. Insert an instant-read or leave-in probe thermometer into the thickest part of the meat, not touching bone. Smoke at 225°F (107°C) until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. Expect 25–35 minutes per pound as a guideline; for a 6–8 lb roast plan roughly 2.5–4 hours. Add wood as needed to maintain smoke but avoid heavy creosote smoke—clean blue smoke only.

Optional rest and butter baste

When the roast is about 10°F below your target (e.g., 115°F for 125°F target), remove it from the smoker and tent loosely with foil. If you prefer a lightly seared exterior, preheat a heavy skillet or searing station while the roast rests, or set a high-heat zone on the grill (450–500°F). Melt unsalted butter and brush over the roast before searing.

Sear (optional) and final rest

For a crusty exterior, sear the roast fat-side down in a hot cast-iron pan or on a hot grill for 1–2 minutes per side until a deep brown crust forms. Alternatively, place the roast in a 500°F (260°C) oven for 6–8 minutes. After searing, tent the roast loosely with foil and let rest 20–30 minutes; internal temperature will rise ~5–10°F. Carve between the bones into slices.

Make au jus from drippings

While the roast rests, pour pan drippings into a saucepan, skim off excess fat if desired, and add 1 cup beef broth and 1 tablespoon red wine (optional). Bring to a gentle simmer and reduce slightly for 3–5 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Strain if you want a smooth jus. Keep warm and serve alongside carved prime rib.