Smoked Prime Rib
Elevate your holiday table or special occasion dinner with the rich, smoky indulgence of this Smoked Prime Rib recipe. This show-stopping centerpiece combines perfectly seasoned, tender bone-in prime rib with the deep, mouthwatering flavors of slow smoking. Coated in a robust dry rub of kosher salt, fresh black pepper, garlic, smoked paprika, and dried thyme, the prime rib is infused with bold, aromatic layers as it smokes low and slow at 225°F (107°C). Whether you use hickory, oak, or cherry wood, the result is a melt-in-your-mouth roast with a beautiful crust and perfectly juicy interior. Ideal for feeding a crowd, this 5-pound prime rib is cooked to perfection using a meat thermometer for precise doneness. After resting, every slice bursts with smoky, savory flavors that pair wonderfully with hearty sides like garlic mashed potatoes or roasted vegetables. Serve this unforgettable dish and watch it take center stage at your next feast!
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Recipe Information
Ingredients
- 5 lbs Prime rib roast (bone-in)
- 3 tbsp Kosher salt
- 2 tbsp Black pepper (freshly ground)
- 1 tbsp Garlic powder
- 1 tbsp Paprika (smoked or sweet)
- 1 tsp Onion powder
- 1 tsp Dried thyme
- 2 tbsp Olive oil
Instructions
Preheat your smoker to 225°F (107°C) using your preferred wood chips or pellets (hickory, oak, or cherry work well for prime rib).
Trim any excess fat from the prime rib roast, leaving a thin layer to enhance flavor and keep the meat moist during smoking.
In a small bowl, mix together kosher salt, black pepper, garlic powder, paprika, onion powder, and dried thyme to create the dry rub.
Rub the entire surface of the prime rib roast with olive oil to help the seasoning adhere.
Generously apply the dry rub to the roast, ensuring it covers all sides evenly.
Place the seasoned prime rib directly on the smoker grates, bone side down, and insert a meat thermometer into the thickest part of the roast.
Smoke the roast at 225°F (107°C) for approximately 4-5 hours, or until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium rare, or 140°F (60°C) for medium.
Once the roast reaches the desired temperature, remove it from the smoker and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
Slice the smoked prime rib into thick, juicy cuts and serve immediately with your favorite sides.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
