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–+ servings

Smoked Prime Rib

Smoked Prime Rib is THE SHOWSTOPPER Holiday Meal
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Prep Time 1 day 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 1 day 4 hours 30 minutes
Course Main Course
Cuisine American, British
Servings 6
Calories 1298 kcal

Equipment

  • 1 Smoker
  • 1 Cooler
  • 1 ThermoProbe Thermometer

Ingredients
  

Herb Paste

  • 4 Cloves Garlic Peeled
  • 1 tbsp Rosemary Fresh, Please
  • 1 tbsp Thyme Fresh
  • 1 tbsp Sage Fresh
  • 1/4 cup olive oil E.V.O.O.

Prime Rib

  • 5 lb Rib Roast Prime is best, see notes
  • 1/4 cup olive oil E.V.O.O.
  • 2 tbsp Black Pepper Coarse Grind, FRESH!
  • 2 tbsp Salt Kosher!

Instructions
 

Herb Paste

  • Place all herb paste ingredients into a food processor and pulse a few times until combined into a chunky paste. (double recipe if the roast is over 5 pounds)

Rib Roast

  • THE DAY BEFORE: Apply olive oil, salt, and pepper generously to the rib roast. Then apply the paste.
  • Store overnight in the refrigerator to allow the seasoning to incorporate into the meat
  • Preheat the smoker to 225; I use apple or cherry chips. Stay away from oak or anything mesquite. (They are too harsh.) Make sure there is water in your smoker pan.
  • Place the seasoned rib roast on the smoker, bone side down.
  • Use a thermoprobe inserted into the thickest part of the roast.
  • Smoke the roast for roughly 3 ½ hours or until the center of the meat reads 125 degrees F. Allow ~ 40 minutes per pound.
  • Remove the roast from the smoker, wrap it in foil or butcher paper, and stash it in a cooler for at least 30 minutes. (This will hold for several hours.)

Notes

General Notes:
Beef Temperature Chart:
  • Rare: 120-130 degrees F
  • Medium Rare: 130-140 degrees F
  • Medium: 140-150 degrees F
  • Medium Well: 150-160 degrees F (THIS IS UNKIND)
  • Well Done: 160 degrees F (THIS IS A CRIME)
Note:  At a finish temp of 130 Internal, you can expect the ends to be medium well and the center to be medium rare.  
Smoking Time:
  • 225 Degrees will take roughly 40 minutes per pound
  • 250 Degrees will take approximately 30 minutes per pound
  • 275 Degrees will take about 20 minutes per pound
  • CONSTANT TEMPERATURE IS KEY - DO NOT KEEP OPENING THE SMOKER - Use the thermoprobe to track progress.
NOTE:   LOW AND SLOW IS THE BEST.  Rushing this will ruin the meal.
REMEMBER:  WITH A SMOKER OR A GRILL, COOK TO TEMPERATURE, NOT TIME.

Nutrition

Calories: 1298kcalCarbohydrates: 3gProtein: 52gFat: 119gSaturated Fat: 45gPolyunsaturated Fat: 6gMonounsaturated Fat: 57gCholesterol: 229mgSodium: 2495mgPotassium: 885mgFiber: 1gSugar: 0.03gVitamin A: 77IUVitamin C: 3mgCalcium: 58mgIron: 6mg
Keyword Holidays, Prime Rib, Smoked
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