Want to know how to smoke a prime rib roast? When prime rib is smoked and seared for that perfect crust, it’s epic and perfect as the centerpiece for a holiday table like Christmas, Thanksgiving, or any dinner party or BBQ. It has the wow factor, and The DELICIOUS smell ALWAYS has my guests lining up with their plates!
Most recipes use the oven for prime rib, but adding that smoky flavor makes it much better. I will also show you how to reverse sear it (searing after smoking), giving it that yummy crust we all enjoy.
I understand it is an expensive cut, so you want to ensure you smoke it perfectly! So follow my steps below to cook your prime rib roast like a grill master!
Table of contents
What is prime rib?
A prime rib, or standing rib roast, comes from the same part of the animal as a ribeye steak. This large cut of beef includes seven rib bones that span along the spine and can weigh up to 30 pounds.
At the butcher, you’ll often see three to five bone roasts on display. The prime rib is also known as boneless rib roast, beef rib roast, or standing rib roast. When sliced into individual servings, it’s called a tomahawk steak with the bone or a ribeye steak without the bone.
While “prime” refers to the primal cut, the meat’s grade can be Prime, Choice, or Select. Prime is the highest grade, usually found at butchers or big warehouses, while Choice and Select are commonly available at grocery stores.
Picking Your Prime Rib
The grade of beef affects flavor, tenderness, and cost. Prime grade has the best marbling and flavor but is pricier. If your budget allows, go for Prime. Choice grade is more affordable and still provides great results, while Select grade is cheaper but less tender and flavorful.
A Choice-grade roast will still yield great results, so don’t worry. The magic lies in the cooking method, ensuring a delicious and tender final product. Choice grade offers great flavor without the high cost of Prime.
I typically use Prime or Choice grade for holiday meals, but if your budget is tight, a Select grade roast will also work, though it may be less tender and flavorful.
What You Will Need:
- Whole Rib Roast, preferably with some nice fat marbling through it,
- Black Pepper
- Salt
- Garlic Cloves
- Olive Oil or barbecue sauce
- Seasoning mix or barbecue rub
How to Smoke a Prime Rib
So now that you know all the ingredients you need and the grade suitable for your budget, you’re ready to go. Here is how to smoke a prime rib like a professional.
1. Trim
Most rib roasts come trimmed. If your prime rib isn’t trimmed, run a filet knife up and down the bone to remove fat, meat, or membrane. Then trim any excess fat from the top of the roast down to 1/4 inch thick. It’s always good to keep a little of the fat to retain the great juicy flavors.
Truss the prime rub by wrapping butcher twine between each bone or every 3-4 inches and tie it in a double knot. Then, cut off the excess twine.
2. Seasoning
If you want to dry brine your meat, do it the night before, sprinkle kosher salt over it, and place it in the fridge uncovered for up to 24 hours; this is optional.
Apply oil or mustard to the outside of the roast to give the seasoning something to stick to. Liberally apply the BBQ rub, kosher salt, and pepper on all sides, including the ends.
Remove meat from fridge 1 hour before cooking.
3. Smoke
Once the smoker has reached 225°F, place the roast on the grill and close the lid. Smoke the prime rib until the internal temperature has reached 120°F for rare or 130°F for medium rare. A medium-rare prime rib roast will take 40 minutes per pound.
Place the roast on a cutting board, cover it with foil, and allow it to rest for 20-25 minutes.
4. Reverse Searing
Reverse searing is smoking the meat and cooking it at high heat in the final stages.
Increase the grill’s temperature to 400°F. If your smoker can’t reach this temperature, use a cast iron pan on the stovetop on high.
Once the grill reaches the desired temperature, place the roast on the grill and sear until it reaches the desired internal temperature. Remove the prime rib from the grill when it reaches 130°F for rare or 140°F for medium rare. This will be a quick process, so keep an eye on the temperature probe.
Remove from the heat and cover with aluminum foil to let the meat rest for 15 minutes before slicing and serving.
If your guests aren’t ready to cook, you can use a cooler to keep the prime rib warm. Your prime rib will continue to cook while it’s resting, a process known as carryover cooking.
How to Know When Prime Rib is Cooked
Prime rib is cooked when it reaches a minimum of 120°F, which is rare. However, I like to cook it at 130°F, which is medium rare.
As a general rule of thumb, the cooking time for rare prime rib is around 35 minutes per pound of meat at a temperature of 225ºF or 25 minutes per pound of meat, at a temperature of 250°F
Monitoring the internal cooking temperature with a meat thermometer probe is the most effective way to check when the roast is cooked rather than in a specific time frame. For an accurate reading, always put a temperature probe in the thickest part of the meat, avoiding the bone.
You can also use the weight and check the prime rib smoking calculator.
What Temperature to Cook Prime Rib Roast?
To smoke your prime rib roast, preheat the grill to 225°F-250°F. While it’s warming up, clean the grill grates so you have a fresh surface to cook on.
Ensure you have enough wood pellets to cook the rib roast. There’s nothing worse than realizing you’ve run out during the smoking process.
How Much Prime Rib Per Person?
Are you wondering how much prime rib you need for your meal per person? If it’s not the main course, you need 0.5 pounds per person. If it is, you’ll want to allocate about a pound of meat per person.
Which Wood Pellets Should You Use?
I recommend using hickory or mesquite. Red meats can handle the stronger flavors. We use fruity woods like maple, apple, or cherry pellets when we want something more subtle. Or try a combination of both!
The flavor of the wood chips used can greatly influence the final product. There are many flavors and blends on the market, so you can experiment with different types.
The Ideal Internal Temperature for Prime Rib
To achieve the desired result, the temperature range is:
- 120-125F for rare
- 130-135F for medium-rare
The meat will naturally rise another 5 degrees once rested as the juices settle, so consider that.
Is Ribeye a Good Alternative to Prime Rib?
Yes, ribeye is a good alternative to prime rib, especially if you are not cooking for a large group of people. See more prime rib substitutes here
What We Love to Serve With Prime Rib
Below are my favorite sides to serve with prime rib
Smoked Carrots With Brown Butter
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Smoked Prime Rib
Ingredients
- 8 lbs Prime Rib Roast preferably with some nice fat marbling through it
- 4 tbsp Seasoning mix or barbecue rub
- 2 tbsp Olive Oil or barbecue sauce
- 1 tbsp Black Pepper to taste
- 3 tbsp Salt to taste
Instructions
- Most rib roasts come trimmed. If your prime rib isn’t trimmed, run a filet knife up and down the bone to remove any fat, meat, or membrane. Then trim any excess fat from the top of the roast down to 1/4 inch thick. It’s always good to keep a little of the fat to retain the great juicy flavors.
- Truss the prime rub by wrapping butcher twine between each bone or every 3-4 inches and tie it in a double knot. Then, cut off the excess twine.
- If you want to dry brine your meat, do it the night before, sprinkle kosher salt over it, and place it in the fridge uncovered for up to 24 hours; this is optional.
- Apply oil or mustard to the outside of the roast to give the seasoning something to stick to. Liberally apply the BBQ rub, kosher salt, and pepper on all sides, including the ends.
- Once the smoker has reached 225°F, place the roast on the grill and close the lid. Smoke the prime rib until the internal temperature has reached 120°F for rare or 130°F for medium rare. A medium-rare prime rib roast will take 40 minutes per pound.
- Place the roast on a cutting board, cover it with foil, and allow it to rest for 20-25 minutes.
- Reverse searing is smoking the meat and cooking it at high heat in the final stages.
- Increase the grill’s temperature to 400°F. If your smoker can’t reach this temperature, use a cast iron pan on the stovetop on high.
- Once the grill reaches the desired temperature, place the roast on the grill and sear until you reach the internal temperature you desire. Remove the prime rib from the grill when it reaches 130°F for rare or 140°F for medium rare. This will be a quick process, so keep an eye on the temperature probe.
- Remove from the heat and cover with aluminum foil to let the meat rest for 15 minutes before slicing and serving.
- You can use a cooler to keep the prime rib warm if your guests aren’t ready to. Your prime rib will continue to cook while it’s resting; this is known as carryover cooking.
Using The Prime Rib Bones
Left with some bones after polishing off your prime rib? Did you know you can make broth from the bones?
See my recipe for prime rib bone broth here.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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