Best Smoked Prime Rib (Recipe + Video)

Smoked Prime Rib Ingredients

• Prime Rib: You can use a boneless or a bone-in prime rib or rib roast. We prefer bone-in as the bone protects the bottom of the roast.
• Olive Oil: We add a little olive oil on the outside of the rib roast as a binder for the seasoning and the herb paste.
• Seasoning: We like to keep it simple, with even parts of kosher salt and coarse black pepper. Alternatively, you can use our SPG Rub, which adds granulated garlic. Or for a real savory flavor use our Beef Seasoning.
• Herb Paste: The paste is a mix of extra virgin olive oil, fresh garlic, rosemary, thyme, and sage. The aromatics are great in the smoker. If you don’t like any one of those flavors you can leave it out. Just be sure you keep the same total portions for fresh herbs.

Selecting A Roast

• Select the Size of Roast: When shopping for a roast for an event or party, we plan 1 pound of prime rib per person (pre-cook weight).
• What is your Budget: Having a budget can help guide where you want to find the most quality for the money. Look online if you aren’t finding what you want locally.
• Consider the Marbling: Look at the intramuscular fat. Be sure there is healthy marbling, but still a good amount of meat.
• Bone-In or Boneless: If buying bone-in, typically order the roast by number of rib bones, like a 3-bone rib roast. Bone-in has the benefit of a layer between the heat source and the meat to protect the meat while cooking.

There is no flavor difference between bone-in or boneless (so don’t let anyone tell you there is). The difference comes in presentation and having a small layer between the grill, the bones, and the rib roast.

The flavor differences are going to be defined by the quality of meat and marbling vs. whether or not your roast is boneless or bone-in. 

Wait – Isn’t Prime Rib Prime Quality?

Prime Rib does not technically mean “Prime graded”. Prime refers to the primal cut, or the first cut that butchers make from cattle. Quality, as defined by the USDA, is the marbling quality of beef like choice versus prime, which in turn also impacts tenderness and flavor. 

In order of grade of beef quality per USDA you have Prime, Choice, and then Select.

While Prime is considered the highest quality, Choice also has tremendous flavor and is certainly not “inferior” meat. It just didn’t rise to the occasion of marbling and quality as the Prime. When you get to Select, you begin to see a difference in the meat, the fat content, and other factors. It is still worthy of smoking, but I would be sure if going down this route, consider at least a Choice cut for a smoked prime rib.

You can also buy American Wagyu, like from Snake River Farms. The marbling for American Wagyu is equal to or above Prime. American Wagyu contains even more marbling and has an amazing buttery texture that is incredible.

At some stores, you may see labels outlining the rancher, or the type of feed (grass, grain, etc.). Don’t hesitate to ask if the beef is rated, and if it isn’t, at least discuss with the butcher that you are looking for a Choice or Prime quality cut or its equivalent. Grain finishing adds marbling. Strictly grass-fed beef will tend to be leaner and with less marbling.

Finally, look closely at the labeling. In the end, it may say “Prime Rib of Beef” or “Standing Beef Rib Roast for Prime Rib” according to the USDA but not have to be derived from Prime-grade beef. So when in doubt ask the butcher.

Preparation

Your prime rib may come with the bones removed by the butcher, or with the bones attached. It is really a personal preference. In our experience, it’s easier to separate the bones before the roast is cooked, and then tie them back together using butcher twine.

1. Trim Excess Fat: Start by trimming the excess fat cap off the outer roast if it is hanging or loose. There is plenty of marbling inside to give flavor. Removing excess fat helps get the seasoning closer to the meat.
2. Pat Dry: After trimming the fat, pat the roast dry.
3. Tie: If the bones have not been removed do it now, before seasoning and before smoking. Then tie them back together with butcher twine.

Prime Rib Seasoning

Start with a coat of olive oil and then add kosher salt and black pepper. Sound simple? It is, and this is due to the amazing flavor you get from the fat rendering as you slowly cook the meat.

Want to add another layer of flavor? Consider a flavorful herb paste of olive oil, crushed garlic, thyme, sage, and rosemary for your Smoked Prime Rib, such as the one below.

A paste is simply a wet rub. Just blend all of the ingredients together in a food processor. It sticks easier to the meat, and when using smoke, the moisture from the paste helps the flavor adhere to the meat.

Remember to also season within that area of the bone that was removed by the butcher, and coat everywhere. Seriously, be LIBERAL with your paste and seasonings!

Double this herb paste recipe if the roast is over 5 pounds.

How to Smoke a Prime Rib

The process for smoking prime rib is the same whether you use a pellet smoker or Big Green Egg.

1. Preheat Smoker: Set the smoker to 225 degrees, and keep this temperature consistent throughout the cooking process. We recommend using fruit wood or oak for a balanced smoky flavor.
2. Smoke Prime Rib: Place the seasoned prime rib roast onto the smoker when the smoker comes to temperature. Insert any meat probe from your leave-in thermometer like the Thermoworks Smoke Unit. Smoke the roast until the internal temperature of the meat, when measured at the center, is at your desired level; I like 125 degrees for rare and 135 for medium rare when using a good instant read thermometer.
3. Rest: Once you pull the roast from the smoker, tent the roast loosely in aluminum foil and allow the meat to rest for 30 minutes. The temperature will continue to rise another 5 degrees because of carry-over cooking and while the meat rests, the cells will reabsorb the juices as it cools keeping the sliced meat moist.
4. Slice and Serve: Carve and serve with your favorite sides.

See the recipe card for more details on the temperature recommendations for the level of doneness. Or you can refer to our article on the perfect steak temperature.

Slicing + Serving

Remove the foil and then remove the strings (if you wrapped your roast). Next, remove the bones from the prime rib roast (see video for how we do this). As much as I love the bone, I find a much more elegant (and easier) presentation without the bone. Place the roast on a cutting board and slice to the desired thickness. Serve with your favorite sides.

The great part of smoking a Prime Rib Roast is the ability to cook the outer edges to medium while the center can be rare. So you can please a wide audience without overcooking the entire roast if some of your guests prefer a more medium-well done slice.

If you want to add even more flavor consider finishing with a nice finishing salt or a compound butter.

How Long to Smoke Prime Rib

Cooking times are based on a finished internal temperature of 130°F. Remember, the internal temperature of the prime rib – not the time – determines doneness when cooking at low temperatures.

• 225°F: ~40 minutes per pound
• 250°F: ~30 minutes per pound
• 275°F: ~20 minutes per pound

Approximate smoking times for prime rib at 225°F:

• 4 lbs: 2.6 hours
• 6 lbs: 4 hours
• 8 lbs: 5.3 hours
• 10 lbs: 6.6 hours

Frequently Asked Questions

Prime Rib Wine Pairing

The best wine with Prime Rib is a big red such as a California Cabernet Sauvignon, Bordeaux, Merlot, or Malbec. You can read more about pairing wine with Beef Rib Roast, where we discuss all things wine and smoked prime rib.

Storage and Reheating Instructions

Prime rib will last up to five days in the refrigerator. Store in an airtight container. To reheat Prime Rib, use the following instructions.

On the Stovetop: Heat a large cast iron or stainless steel pan on the stovetop set to medium heat, and add olive oil or butter. Let warm until just about to smoke point. Add the slices and pan sear like a steak. Flip after a few minutes and sear the other side.

In the Oven: Preheat the oven to 400 degrees F. Wrap the rib roast or slices in aluminum foil. Place in the oven for 15 minutes and then serve warm.

Holiday Meal Planning Ideas

Explore our entire article on holiday recipes for the grill and smoker for more holiday roast inspiration, appetizers, and cocktails. Here are some of our favorites.

• Mulled Wine Recipe
• Roasted Chestnuts Over Open Fire
• Grilled Bacon Wrapped Dates
• Duck Fat Roasted Potatoes
• Grilled Brussels Sprouts Recipe

Leftover Prime Rib Ideas

If you end up with leftover prime rib then here are a few recipes for inspiration.

• Prime Rib Steak Sandwiches
• Ribeye Steak Tacos
• French Dip Sandwich and Homemade Au Jus