Smoked Prime Rib Recipe

Name: Smoked Prime Rib Recipe
Prep time: 20 min
Cook time: 260 min
Total time: 280 min
Yield: 8 servings
Ingredients: 6 lb bone-in prime rib roast (standing rib roast); 3 tablespoons kosher salt; 2 tablespoons coarsely ground black pepper; 6 cloves garlic cloves, minced; 4 tablespoons unsalted butter, softened; 2 tablespoons fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; 4 chunks oak or hickory wood chunks; 2 cups beef broth, for au jus

A bone-in smoked prime rib roast sliced into thick rosy pink slices on a wooden cutting board, with a dark bark crust and a small dish of au jus alongside. — Photo by Diego Silveira on Pexels

Salting the roast a full day ahead lets salt penetrate past the surface instead of just seasoning the crust, and smoking low and slow at 225°F renders the fat gently while the wood smoke has time to actually penetrate the meat before the exterior sets. Pulling the roast early and finishing with a hard, fast sear afterward builds a deep crust without pushing the interior past medium-rare, which is the opposite order of how most ovens cook a roast and why this method holds an even pink from edge to edge.

Prep: 20 min
Cook: 4 hr 20 min
Total: 4 hr 40 min
Servings: 8

Ingredients

Servings8

6 lb bone-in prime rib roast (standing rib roast)
3 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
6 cloves garlic cloves, minced
4 tablespoons unsalted butter, softened
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves
4 chunks oak or hickory wood chunks
2 cups beef broth, for au jus

Nutrition per serving

Calories: 311
Protein: 15g
Carbs: 2g
Fat: 26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Pat the roast dry, then rub the entire surface with kosher salt. Set it uncovered on a rack over a baking sheet and refrigerate for 12 to 24 hours.
2About 1 hour before smoking, remove the roast from the fridge to take some of the chill off. Mix the softened butter with garlic, black pepper, rosemary, and thyme, and pack this paste over every surface of the roast.
3Set up the smoker for indirect heat and bring it to a steady 225°F (107°C), using oak or hickory wood chunks for a moderate, not overpowering, smoke flavor.
4Place the roast fat-side up on the smoker grate, insert a leave-in probe thermometer into the thickest part of the meat away from the bone, and close the lid.
5Smoke until the internal temperature reads 115-120°F (46-49°C) for a finished medium-rare, roughly 30-35 minutes per pound, or about 3 to 3.5 hours for a 6-pound roast.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
6Remove the roast from the smoker, tent loosely with foil, and let it rest for 20 to 30 minutes while a very hot oven or the smoker itself comes up to 500°F (260°C), or heat a large cast iron skillet until nearly smoking.
7Sear the roast on all sides, including the ends, for 2-3 minutes per side, until a deep brown crust forms. This should raise the internal temperature only another 5-8°F.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
8Slice between the bones into thick portions and serve with warmed beef broth or pan drippings as au jus.

How to Use a Meat Thermometer

Tips & variations

Buy the roast bone-in even if planning to cut the bones off before cooking; the bones insulate the meat from direct heat and add flavor during the smoke, and can be tied back on for presentation.
A wire rack set over a rimmed baking sheet during the dry brine keeps the roast from sitting in its own moisture and helps the surface dry out, which gives the crust something better to grab onto.
For a stronger smoke flavor, swap in mesquite, but use it sparingly since it's more assertive than oak or hickory over a multi-hour smoke.
Save the trimmed fat cap pieces and any drippings for Yorkshire pudding or to enrich the au jus.

Storage & reheating

Refrigerate leftover slices in an airtight container for up to 4 days. Reheat gently in a low 250°F (120°C) oven with a splash of beef broth, covered, just until warmed through, since prime rib overcooks quickly and loses its pink center in a hot oven or microwave. Leftovers also work well served cold in sandwiches.

Tips from the Tulo kitchen

Pulling the roast at 115-120°F feels early, but the reverse sear and carryover heat will bring it to a true medium-rare of about 130-135°F by the time it's rested and sliced.
A charcoal or pellet smoker holds 225°F more steadily than most kettle grills, so check the temperature every 30-45 minutes and adjust vents or pellets as needed rather than trusting a single setting to hold for hours.

FAQ

What size prime rib do I need per person?

Plan on about 1 pound of bone-in roast per person, or roughly one bone for every two guests, since the bones add weight without adding servable meat.

Do I need to wrap the prime rib in foil at any point during smoking?

No. Unlike a brisket, prime rib doesn't hit a stall that requires wrapping; leaving it unwrapped the whole time lets the exterior dry out slightly, which helps the final sear form a better crust.

Can I smoke a boneless prime rib roast instead?

Yes, though it will cook slightly faster than a bone-in roast of the same weight since there's no bone slowing heat transfer to the center; start checking the internal temperature about 30 minutes earlier than the bone-in timing.

What wood is best for smoking prime rib?

Oak and hickory are the standard choices because they add noticeable smoke flavor without overwhelming the beef; fruitwoods like cherry or apple work too for a milder, slightly sweeter smoke.