Spicy Smoked Prime Rib
Elevate your barbecue game with the bold and mouthwatering flavors of Spicy Smoked Prime Rib, the ultimate centerpiece for any special occasion. This bone-in roast is transformed into a smoky masterpiece with a tantalizing spice rub made from smoked paprika, cayenne pepper, garlic, and crushed rosemary, ensuring every bite is packed with savory heat and earthy aromatics. Slow-smoked over hickory or oak wood at a steady 250°F, this prime rib achieves tender perfection with a crust that’s irresistibly crisp and flavorful. The low-and-slow smoking process imbues the meat with a distinctive smokiness, while the olive oil rub locks in moisture for a juicy, succulent interior. Rested and sliced into thick, juicy cuts, this dish pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes for a feast that’s nothing short of luxurious. Perfect for holidays, celebrations, or impressing guests, this recipe is a must-try for lovers of smoky barbecue and bold spices.
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Recipe Information
Ingredients
- 5 lbs Prime rib roast (bone-in)
- 2 tbsp Kosher salt
- 1.5 tbsp Black pepper (coarsely ground)
- 1 tbsp Smoked paprika
- 1.5 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cayenne pepper
- 1 tsp Dried thyme
- 1 tsp Dried rosemary (crushed)
- 2 tbsp Olive oil
- 3 pieces Hickory or oak wood chunks (for smoking)
Instructions
Remove the prime rib from the refrigerator and let it come to room temperature for about 1 hour. This helps ensure even cooking.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried rosemary.
Rub the olive oil all over the surface of the prime rib. This will help the spice rub adhere to the meat.
Generously coat the entire prime rib with the spice rub, making sure to press it into the meat to form a flavorful crust.
Preheat your smoker to 250°F (121°C) and add your choice of wood chunks (hickory or oak are excellent options) to create a steady, aromatic smoke.
Place the prime rib on the smoker's grates with the bone-side down. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
Smoke the prime rib for approximately 3.5-4 hours until it reaches an internal temperature of 130°F (54°C) for medium-rare, or adjust to your desired doneness.
Once the desired temperature is reached, carefully remove the prime rib from the smoker and tent it loosely with aluminum foil. Let it rest for 20-30 minutes. The carryover cooking will raise the temperature by an additional 5-10°F, and the juices will redistribute.
Slice the prime rib into thick, juicy slices, and serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or horseradish cream.
Nutrition Facts
Calories |
6957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 562.8 g | 722% | |
| Saturated Fat | 220.1 g | 1100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 1.1 g | ||
| Protein | 441.2 g | 882% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 359 mg | 28% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 5587 mg | 119% | |
*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.
