Smoked Prime Rib is one of those show-stopping dishes that brings everyone closer to the table before the plate even lands. The rich marbling, the slow kiss of smoke, and the buttery tender bite make it a celebration meal all on its own. Whether you’re preparing it for holidays, family weekends, or a special dinner experience, this recipe transforms a simple cut of beef into something unforgettable. On the website, long form recipes do wonders — readers love detail, guidance, variations, serving ideas, and tips that help them feel like pros in the kitchen — and this is exactly that kind of recipe. Below you’ll find a fully structured, richly written article tailored perfectly for cooking enthusiasts and food lovers of any skill level.
Introduction
When it comes to luxurious cuts of meat, prime rib stands proudly near the top. Known for its tender texture, deep beef flavor, and natural fat marbling, this cut becomes something extraordinary when smoked slowly until it reaches a perfect medium-rare pink center. The exterior bark forms beautifully under low heat, while the inside stays incredibly juicy, melting with every bite. This recipe is all about patience and technique — low and slow smoking, seasoning that enhances rather than hides the meat, and proper resting to let the juices settle. If you want to serve a main course that feels like a feast, Smoked Prime Rib is the answer.
Ingredients
- 1 whole prime rib roast (6–12 lbs depending on guests)
- 2–3 tablespoons kosher salt
- 1–2 tablespoons cracked black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- Olive oil or melted butter for coating
- Beef broth or water (optional, for moisture in smoker)
Preparation Steps
- Bring the prime rib to room temperature.
Remove the roast from the fridge and let it sit for at least an hour. This step helps it cook more evenly during the long smoke. - Prepare the seasoning rub.
In a bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme. Mix until evenly blended. This rub builds flavor and encourages a beautiful crust. - Coat the roast generously.
Rub the entire surface of the beef with olive oil or butter, then apply the seasoning mixture thoroughly. Make sure to massage seasoning into every part of the roast. - Preheat the smoker.
Set your smoker to 225°F (107°C). Use wood like hickory, oak, or cherry for a balanced smoky flavor. Add a water or broth pan if desired for moisture. - Start smoking.
Place the prime rib inside the smoker, fat side up so the juices baste the meat naturally. Close the lid and let the smoke work its magic. - Cook low and slow.
Smoke until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 135°F for medium. Depending on size, this can take 3–6 hours. - Rest the meat.
Once temperature is reached, remove and tent with foil. Let it rest 20–30 minutes to redistribute juices — this is key for tenderness. - Optional reverse sear finish.
For an extra crust, place the roast in a hot oven or grill at 450°F (232°C) for 8–10 minutes after resting. - Slice and serve.
Cut into thick slices, allowing the beautiful red center and charred edge to shine. The juices and aroma alone will draw everyone in.
Serving Suggestions
Smoked Prime Rib pairs wonderfully with comforting sides. Consider serving with:
- Garlic mashed potatoes or baked potatoes
- Creamed spinach or sautéed green beans
- Yorkshire pudding for a classic touch
- Horseradish cream sauce or au jus
- Fresh dinner rolls or crusty bread
A glass of red wine — Cabernet Sauvignon or Merlot — compliments the richness perfectly.
Tips & Variations
- Letting the meat rest is crucial — cutting too early releases precious juices.
- Add fresh herbs like rosemary and thyme inside the smoker for more aroma.
- For extra flavor depth, rub with mustard before seasoning.
- If you prefer stronger smoke flavor, extend the time at low heat.
- Reserve drippings to make a simple homemade au jus.
Conclusion
A perfectly smoked prime rib is more than dinner — it’s an experience. With a crunchy crust, juicy center, and melt-in-your-mouth tenderness, every slice becomes a moment to enjoy slowly. This recipe is meant to guide you step-by-step, giving you the confidence to prepare a premium restaurant-quality roast at home. Whether you’re cooking for family or guests, the aroma alone announces that something special is coming to the table.