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Smoked Prime Rib

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

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!

Equipment

  • 1 Smoker
  • 1 Cooler
  • 1 ThermoProbe Thermometer

Method
 

Herb Paste
  1. 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
  1. THE DAY BEFORE: Apply olive oil, salt, and pepper generously to the rib roast. Then apply the paste.
  2. Store overnight in the refrigerator to allow the seasoning to incorporate into the meat
  3. 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.
  4. Place the seasoned rib roast on the smoker, bone side down.
  5. Use a thermoprobe inserted into the thickest part of the roast.
  6. Smoke the roast for roughly 3 ½ hours or until the center of the meat reads 125 degrees F. Allow ~ 40 minutes per pound.
  7. 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.)

Nutrition

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

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.

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