There’s nothing more delicious than a prime rib roast, but a smoked prime rib is the ULTIMATE prime rib to enjoy!
Smoke the perfect prime rib roast every time – whether it’s the first or hundredth!!
This amazing prime rib is the crowning aura of any table, and deservedly sol ! This rich, beefy cut is so well marbled that the fat equitable melts into your tasty gripe making every bite mouth-watering and deliciously irresistible !
Of course, with the price of prime rib, no one wants to mess up this meaty main serve ! Check out all of my sections below for perfecting your smoked prime rib game and being the hero of all your vacation meals !

🥘 Ingredients

This fantastic smoked prime rib recipe comes together easily with identical few ingredients needed ! When in doubt, just season your ridicule with salt and pepper to let the incredible meat spirit shine !
The amounts for the hang-up will work beautifully on a 4-6 pound roast, for larger portions be surely to increase the amounts .

Prime Rib

• Prime Rib – Choose a well-marbled prime rib, whether it’s a boneless roast or standing rib roast. Also called a rib roast or ribeye roast.

Dry Rub

• Salt – I like kosher salt for this rub, if using table salt reduce the amount by half.
• Pepper – Break out the pepper mill and use freshly ground black pepper for the dry rub. Yum!
• Paprika – I LOVE paprika when cooking meats, it adds great flavor and color too. Since we’re smoking the roast, you can use regular paprika rather than smoked paprika.
• Garlic Powder – The unique flavor of garlic pairs well with any beef, and adds to the hearty richness of your roasts.
• Onion Powder – Like garlic powder, the onion powder adds depth of flavor and richness to the glorious ‘crust’ of your prime rib.
• Rosemary – Dried rosemary works best in this dry rub, other great herbs to season your roast with include thyme and sage.
• Chili Powder (optional) – Just a pinch of some heat will add spice to your roast, swap out chili powder with the spicier cayenne pepper.

🍖 Best Woods for Smoking Prime Rib

Hickory and oak are two of the best wood chips to use when smoking gripe, along with mesquite which has a potent and distinct smoked spirit. Maple, pecan, and walnut besides impart a meek spirit that is good when paired with gripe, arsenic well as the fruit tree flavors from apple and red woods .

1. Hickory – adds a strong smoked flavor to your smoked meats and is one of the most popular woods used in smoking. It is my top choice when smoking prime rib (especially in combination with cherry)!
2. Oak – a great smoked flavor that is not overpowering. Oak chips can be used on their own for longer cook times without needing to be combined with any other wood varieties.
3. Mesquite – is an oily wood that adds a distinctive flavor to your smoked beef and other meats. *I personally find that mesquite is overpowering on its own (for prime rib) and like to combine it with a medium wood like hickory, oak, or pecan as it will even overpower the mild sweet woods.
4. Apple Wood – adds a great, mild smoked flavor with a touch of sweetness.
5. Pecan – a wood that is wonderful when used in combination with other woods for smoking. I like to mix pecan chips with a fruitwood for the best flavor and to keep the pecan from adding a pungent flavor.
6. Cherry – adds a mahogany-like dark coloring to your smoked beef bark. This is a great wood to use in combination with hickory, oak, or pecan.  A very versatile wood for smoking any meat!
7. Maple – even though maple is one I like to use with poultry and sometimes pork, it is a great secondary flavor to combine with stronger woods. The mild maple flavor is slightly sweet and pairs well with hickory.

All of these are fantastic woods to use when smoking beef cuts ! You can besides get creative, and combine wood chips for customizing your smoked prime rib flavors .

💭 Angela’s Tips & Recipe Notes

normally, when preparing a roast I advocate allowing the prime rib to come to room temperature before cook. however, in the case of smoking a prime ridicule, you do not need to do this .
You ‘ll get a better smoked spirit from starting with a cool choice rib fortune straight out of the refrigerator. Your flower rib, whether a bone-in standing rib roast or boneless, will sweat as it heats in the smoker. This ‘sweat ‘ allows the smoke to permeate the roast best .
When cooking in a stag party, remember that while estimated times are given per egyptian pound for the cook time, you should constantly judge the timing based on the temperature of the kernel .
This is why using an accurate, calibrated kernel probe or digital kernel thermometer is crucial when smoking your prime rib. Monitor your ridicule as it nears 125°F ( 52°C ) the minimum internal temperature needed for rare doneness .
Tying up your roast helps to keep the meat ( center and crown ) and fat portions from separating during smoke or roasting .
Use butcher string to tie the roast between the rib ( for a standing rib knock ) or every 1 ½ inches ( for a boneless prime rib ridicule ) down the length of your prime ridicule. It not only makes for a neater appearance but besides makes carving the roast easy .
Both boneless prime rib and standing rib ridicule are equally delicious !
Neither one tastes better than the other, despite what you may have hear. Trust that whichever roast you have bought is going to be fabulous .

🔪 Step-by-Step Instructions

good to make sure you in truth nail that perfect knock, there ‘s quite a bit of information on this post. however, smoking your premier rib low-and-slow could n’t be easier !

Preparing the Prime Rib

Process photo 1 preparing the prime rib, rinse and trim as needed.

1. Thaw overnight (or two). Firstly, make sure that your prime rib is FULLY thawed if it had been frozen. This is important to ensuring that your roast is cooked evenly.
2. Rinse and dry. Rinse the roast under cool running water, then pat dry with paper towels.
3. Trim excess fat as needed. The fat layer should be around ¼-inch in thickness at most. If you have a standing rib roast that is bound with butcher twine, remove the twine and trim. Then re-tie the roast.
4. (Optional) Tie your boneless prime rib. Use butcher twine to tie the roast moving down the length of the roast in 1 ½-inch intervals.

Apply The Dry Rub

Process photo 2 combine the prime rib dry rub and apply seasoning.

1. Combine the dry rub ingredients. Grab a small bowl and measure out the following: 3 tablespoons kosher salt, 1 ½ tablespoons coarse ground (freshly ground) black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon dried rosemary, and (optional) ¼ teaspoon chili powder or cayenne powder.
2. Season the prime rib. Place your prime rib on a working surface (cutting board, parchment paper-lined counter, or a baking dish) and apply the dry rub. Use the ‘dry hand/wet hand’ method to sprinkle the rub over the roast with your dry hand. Massage the seasoning into your rib roast with the wet hand.

Smoking Your Prime Rib

Process photo 3 place the seasoned prime rib into your preheated smoker. Add your temperature/meat probe if avaulable.

1. Prepare your smoker. Preheat your smoker to 225°F (107°C) according to the manufacturer instructions. Start or fill any wood chips, pellets, or charcoal as needed.
2. Transfer and smoke. Place the seasoned prime rib onto the grill in your smoker. If smoking a standing rib roast, place the bone side down.
   Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib at 225°F), until the internal temperature of the roast reaches your desired doneness (see the step below).
   *More specifics for cooking times are noted in the ‘Prime Rib Cooking Times’ below – with variables for your size/weight of the roast and smoking temps.
3. Remove, rest, and serve. When the roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your smoker and allow it to rest tented loosely with aluminum foil for at least 30 minutes before slicing and serving.

Reverse Seared Smoked Prime Rib

This is an optional step to sear your roast for a fabulous crust ! You can raise the temp in your smoker, or have your oven already preheated to finish off the fume prime ridicule quickly .
Process photo 4 resting the roast while heating the smoker (or oven) for a reverse sear.

1. Rest and heat. Remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed in the section above. Transfer the roast to a cutting board or platter and cover loosely with aluminum foil. Heat your smoker or oven up to 400°F (205°C).
   *Your oven can be preheated already, skipping the quick rest period.
2. Transfer and sear to finish. Sear your roast until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM.
   *Keep a close eye on your prime rib as this reverse sear step moves along quickly.
3. Rest and serve. Remove your roast from the smoker or oven and cover loosely with a square of aluminum foil tented over the roast. Rest for at least 15 minutes if the roast was partially rested while preheating your smoker. Rest for 30 minutes if you transferred the prime rib straight from your smoker into a preheated oven.

👪 Servings (Bone-In & Boneless)

When estimating your roast size there are, of course, considerations for how many people you’re going to be serving. You ‘ll need enough premier rib to feed everyone like kings, right ? !

Approximate servings per prime rib roast size in weight, showing both standing prime rib roast and boneless roast individual servings per roast.

⏲️ Prime Rib Cooking Times

Use this table of cooking times for your fume prime rib as guidelines, but remember to temp the meat ! It ‘s the best way to know when your prime rib is quick to rest before serving .

Approximate cooking times per pound of meat at 4 different smoking temperatures.
hera are some example times for the cooking times of unlike prime rib roasts by weight .

Prime rib roast cooking times by smoking temperature and roast weight.
With all cooking times, remember to add 30 minutes for resting the roast before slicing and serving. The optional change by reversal parch dance step does not add to your cook meter .

🥡 Storing Leftover Prime Rib

First thing first, do n’t let a single morsel of your delectable premier ridicule leftovers get used in any room that is n’t extraordinary. 🙂 See all of my great recipes for your choice ridicule leftovers on my collection foliate !
The best separate of all those leftover recipes is that they ‘ll tell you the best way to reheat your premier rib for each meal !

Refrigerating

To store your fudge prime rib in the refrigerator, allow the meat to cool then wrap securely in credit card cling film. I opt to do a double-wrapping to ensure that no atmosphere starts to wick away any of the juices from my leftovers .
Prime rib will store in the electric refrigerator for up to 5-7 days .

Freezing

Like refrigerating, you need to allow your cook choice rib to cool completely before storing in the deep-freeze. Prime rib freezes very well, but is best frozen quickly to prevent loss of juices and spirit when dissolve .
To freeze your prime rib quickly, plan ahead ! I normally freeze my portions needed for planned leftover meals individually. *This is the opposite of refrigerating any leftover flower rib, as the cold knock is better suited for dilute slicing kernel for sandwiches .
Smaller portions of the kernel will freeze faster. besides, placing your portioned and cling film-wrapped prime rib onto an aluminum baking sheet will conduct the cold temp in the deep-freeze best to quickly cool the kernel .
once freeze, transfer to a deep-freeze memory bag if desired. Frozen flower rib will stay good in the deep-freeze for up to 6 months .
Some of my fave leftover recipes!

❓ FAQ

What is the best wood for smoked prime rib? hickory is by far the most democratic forest for smoking a premier ridicule roast. Oak and pecan are besides capital choices, followed by mesquite or apple wood. You can see all of my clear wood choices for prime rib above. How much prime rib per person is a serving? typically you can figure on a ½ pound per person for each serve of your prime rib roast. however, with a standing rib roast ( bone-in ridicule ) the passing of water, the total of fat, and the weight of the bone means that for each 1 sudanese pound of the roast you will typically yield an 8-10 ounce serve. See my ‘Servings ‘ department above. How much does a 2-bone prime rib roast weigh? Each bone of a standing rib roast will equal roughly 2 pounds of slant, so a 2-bone rib knock would weigh 4 pounds. A 4-bone rib roast would add up to weigh approximately 8 pounds. You can see my chart above for weights of roasts from 2-7 bones sum in the ‘Servings ‘ section. Did I leave anything out?! Let me know if you have any additional questions before you get started, I’m happy to help!

📋 Recipe

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Smoked Prime Rib

This Smoked Prime Rib is sure to be the star of any occasion and a fitting centerpiece to holiday meals! Check out all of my tips and walk-through instructions for perfectly smoking your boneless prime rib or standing rib roast!

writer |Angela

Servings:

8

servings

Calories:

416

kcal

Prep

15

minutes

Cooking

3

hours

20

minutes

Resting Time

30

minutes

Total Time

4

hours

5

minutes

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Ingredients 

Smoked Prime Rib Roast

• ▢

  5 pound prime rib ( boneless or standing rib knock )

Smoked Prime Rib Dry Rub

• ▢

  3 tablespoon kosher salt

• ▢

  1 ½ tablespoon coarse prime pepper ( impertinently prime is best )

• ▢

  1 tablespoon paprika

• ▢

  1 tablespoon garlic gunpowder

• ▢

  ½ tablespoon onion powder

• ▢

  ½ tablespoon dried rosemary

• ▢

  Read more: The Best Baked Buffalo Wings Recipe

  ¼ teaspoon chili powder ( or cayenne pepper – both are optional )

Instructions

Preparation

• Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.

  5 lb prime rib

• If your standing rib roast has been cut from the bone and tied, remove the butcher twine and trim any fat as needed.

• (optional) Tie the rib roast with butcher twine. For a bone-in roast, tie between the bones. For boneless roasts, tie every 1.5 inches down the length of the roast.

Prime Rib Dry Rub

• Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, dried rosemary and the optional chili powder or cayenne pepper) and set aside.

  3 tablespoon kosher salt,

  1 ½ tablespoon coarse ground pepper,

  1 tablespoon paprika,

  1 tablespoon garlic powder,

  ½ tablespoon onion powder,

  ½ tablespoon dried rosemary,

  ¼ teaspoon chili powder

• Place the prime rib on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Massage the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of your roast. *Don’t be shy with the seasoning!

Smoking The Prime Rib

• Prepare your smoker. Place the wood pellets/chips in your tray, and preheat the smoker to 225°F (107°C) according to the manufacturer instructions. *I like hickory and oak for prime rib, followed by maple, pecan, or walnut. Fruit trees like cherry or apple are also nice.

• Transfer the rubbed prime rib roast to the smoker rack (bone side down for a standing rib roast) in your preheated smoker. Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib), until the internal temperature of the roast reaches your desired doneness in the next step below.

• When the roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your smoker and allow it to rest tented loosely with aluminum foil for at least 30 minutes before slicing and serving.

(Optional) Reverse Sear

• To reverse sear your prime rib before serving, remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed above. Transfer the roast to a cutting board or platter and cover with aluminum foil while you bring the temperature of your smoker up to 400°F (205°C).

• Once your smoker is fully heated, return the roast and sear until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM. *Keep a close eye on your prime rib as this searing step moves along quickly.

• Remove your prime rib from the smoker and replace the aluminum foil over the roast to rest for at least 15 minutes before serving.

Equipment You May Need

Smoker (Traeger, pellet, wood, charcoal, or an electric smoker)Instant Read Temperature Probe

Notes

Time allowing, wrap the season roast in formative cling film and allow it to ‘cure ‘ in the refrigerator for at least four hours, and up to overnight. Or, apply the dry rub and leave the roast unwrapped to ‘dry brine ‘ in the refrigerator overnight .
Check the home temperature of your roast at the thickest parcel of the knock, a well as a few other areas toward the center of your roast to determine doneness .
All temperatures given for *removing the roast* from your smoker are not the concluding temperature that your ridicule will reach. The ‘carryover cook ‘ that happens while resting should increase your knock ‘s internal temperature by 5-7 degrees F ( 3-4 degrees C ) for its final cooked temp and doneness .

Nutrition

Calories:

416

kcal

(21%)

|

Carbohydrates:

2

g

(1%)

|

Protein:

44

g

(88%)

|

Fat:

26

g

(40%)

|

Saturated Fat:

11

g

(69%)

|

Cholesterol:

156

mg

(52%)

|

Sodium:

1232

mg

(54%)

|

Potassium:

780

mg

(22%)

|

Fiber:

1

g

(4%)

|

Sugar:

1

g

(1%)

|

Vitamin A:

276

IU

(6%)

|

Vitamin C:

1

mg

(1%)

|

Calcium:

43

mg

(4%)

|

Iron:

5

mg

(28%)

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Angela is an at home chef that developed a love for all things cooking and baking at a new senesce in her Grandma ‘s kitchen. After many years in the food service industry, she immediately enjoys sharing all of her family favored recipes and creating tasty dinner and amaze dessert recipes hera at Bake It With Love !
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