Smoked Prime Rib Recipe

Trim and bring to temperature

Remove roast from refrigerator 2 to 3 hours before smoking to come to near room temperature (about 60–65°F / 15–18°C). Pat dry all over with paper towels. If there is uneven fat, trim large excess to about 1/4–1/2 inch thickness but leave a good cap to baste the meat while smoking.

Prepare seasoning rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, chopped rosemary, chopped thyme and olive oil. Stir to make a spreadable paste. If desired, spread Dijon mustard over the surface of the roast first (about 2 tablespoons) to help the rub adhere.

Season roast

Rub the paste evenly over the entire exterior of the roast, working it into crevices. Concentrate seasoning on the fat cap and the bone-facing side. Let rest for 15–20 minutes for the rub to adhere.

Preheat smoker

Preheat your smoker to a stable 225°F (107°C) using indirect heat. Add oak or hickory wood chunks or chips (about 2 cups of chips soaked 30 minutes if using chips) to generate steady smoke.

Smoke the roast

Place the seasoned prime rib bone-side down on the smoker grate. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke at 225°F (107°C) until internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare — this typically takes 3–4 hours for a 6 lb roast but monitor temperature not time.

Optional butter baste

About halfway through smoking, melt 2 tablespoons unsalted butter and brush lightly over the fat cap to promote browning and flavor. Repeat once more if desired.

High-heat finish (reverse sear)

Once roast reaches the target internal temp for pull-from-smoker stage (115°F for rare, 125°F for medium-rare), remove from smoker and increase smoker or oven temperature to 500°F (260°C) or preheat a very hot grill. Place roast back in for 8–12 minutes to develop a deep crust and raise the internal temperature to 125°F (52°C) for rare or 135°F (57°C) for medium-rare. Use the probe thermometer to confirm final temp.

Rest before carving

Transfer roast to a cutting board, tent loosely with foil, and rest 20–30 minutes. Internal temperature will rise 5–10°F during rest; this yields evenly cooked, juicy slices.

Make au jus

While roast rests, pour collected drippings into a saucepan, skim excess fat if necessary, and add 1 cup red wine. Bring to a simmer and reduce by about one-third. Add 1 cup beef stock and simmer until flavors meld, about 5–8 minutes. Stir in freshly ground black pepper and salt to taste. If drippings are scarce, start by sautéing any brown bits in the pan with 1 tablespoon butter, deglaze with wine, then add stock.

Strain and serve

Strain au jus through a fine-mesh sieve into a serving vessel. Keep warm until ready to serve alongside carved prime rib.