Smoked Prime Rib Roast
On February 21, 2023 (Updated October 24, 2023)
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Smoked prime rib is always the crowning glory of every holiday table. Slow-smoked for amazing flavor and then flash-roasted for a rich exterior crust, my method for smoked prime rib ensures perfect results every time!
What is a Prime Rib Roast?
A rib roast is a large cut of beef that comes from the primal rib of the cow. The entire cut contains 7 rib bones and a lot of marbled, tender muscle and can weigh up to 30 pounds.
The label “prime” rib roast refers to the fact that this cut comes from a whole primal muscle, not necessarily the grade of the meat. Prime is typically the highest grade available at your butcher or big box warehouse. Most grocery store butchers carry the next grade down, which is Choice, and below that, you will see Select grade beef. These lower grades are still technically “prime rib” and most recipes you’ll see treat them the same.
What Grade Prime Rib Should I Buy?
The grade of beef makes a BIG difference in your final product, with Prime grade having additional marbling which means more flavor, tenderness, and moisture from that rendering fat. It also means a big difference in the final price of your roast. If you’ve got a big budget and are willing to pay the extra cash, go for the Prime grade and treat yourself!
If you purchase a Choice grade roast, you will still have outstanding results, so don’t fret or overthink it. The magic of this recipe is in the method and the final product will still be amazingly delicious and tender. Choice-grade prime rib will still give you a delicious roast and not cost you (as much of) an arm and a leg as Prime grade beef.
I usually stick with Prime and Choice grade beef when I’m cooking a fancy roast like this, but if your budget is on the lower end, a Select grade roast will work just fine, though it may not be as tender or flavorful as the other grades.
How Much Prime Rib Per Person?
When preparing prime rib for a sit-down dinner, plan on 1 pound of prime rib per person.
By planning on 1 pound of uncooked prime rib per person, you’ll ensure you have enough meat after any necessary trimming and volume lost during the cooking process. It will also leave you with enough meat left over for sandwiches the next day.
If this amount seems like a lot for each person, that’s because it is. Prime rib is an indulgence, and you want your guests to feel well-fed when they leave the table. If you have kids you are counting when calculating how much prime rib per person, you can decrease the total amount you buy knowing that children will likely eat a bit less.
Ingredients for Smokes Prime Rib
Here’s what you’ll need to make this smoked prime rib roast. This recipe is very simple.
- 10-pound prime rib roast
- 1/2 cup horseradish mustard
- 2 Tablespoons Worcestershire sauce
- 4 cloves minced garlic
- 1 Tablespoon coarse kosher salt
- 1 Tablespoon freshly cracked black pepper
Quick note: Adjust the amount of salt and pepper in this recipe as needed to fully cover the roast on all sides.
How to Smoke a Prime Rib
Now that you have your prime rib roast selected and your ingredients are ready to go, let’s get this beef in the heat! Here’s how to smoke a prime rib.
- Preheat. Fire up your favorite smoker and preheat to 225 degrees F with your favorite hardwood for beef.
- Trim and season. Combine mustard, Worcestershire sauce, and garlic in a small bowl. Slather the entire roast with the mixture then season liberally with salt and pepper.
- Smoke. Place the seasoned roast on the grill grates of the smoker. Close the lid, and smoke until the meat reaches 120 degrees F for Rare, 125 degrees F for Medium Rare, or 130 degrees F for Medium.
- Rest. Remove the roast to a cutting board, cover it with aluminum foil, and rest for 20 minutes. Increase the temperature on your grill to 400 degrees F.
- Sear. As soon as your smoker reaches 400 degrees F, place the prime rib back on the smoker and smoke until the meat reaches your preferred doneness (130 degrees F for Rare, 135 degrees F for Medium Rare, or 140 degrees F for Medium).
- Rest and enjoy. Remove the prime rib from the smoker and allow the meat to rest for around 15 minutes before serving.
How Long to Smoke Prime Rib
It takes approximately 35 minutes per pound to smoke prime rib to Rare doneness with the smoker running steady at 225 degrees F.
If you like your prime rib closer to Medium doneness, plan on 40 minutes per pound at 225 degrees F.
It is key to track the temperature of the meat while it cooks on the smoker so you can remove it when it hits that perfect juicy doneness. I like to use an instant-read meat thermometer to check my temperatures as the meat cooks. You’ll also want to allow at least 30 minutes of rest time and another 15 minutes for the high-heat sear before serving when calculating how long it will take to smoke prime rib from start to finish.
More Prime Rib Recipes
If you’re looking for other delicious prime rib recipes to try out this holiday season, I cannot recommend these more. Both are extremely flavorful and juicy. Click on the links below to head straight to the recipes.
Smoked Prime Rib Recipe
Follow the recipe, and let’s make some really good food! If you loved this recipe, please leave it a 5-star review and sound off in the comments section below!
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This post was originally published in December 2017. We recently updated it with more information and helpful tips. The recipe remains the same.
Smoked Prime Rib
Ingredients
- 1 8-10 pound prime rib
- 1 Tablespoon coarse ground kosher salt adjust amount as needed to fully cover the roast
- 1 Tablespoon freshly cracked black pepper adjust the amount as needed to fully cover the roast
Garlic Mustard Slather
- ½ cup horseradish mustard
- 2 Tablespoons Worcestershire sauce
- 4 cloves garlic minced
Instructions
- Preheat. Fire up the smoker and allow it to preheat to 225 degrees F while you prepare the prime rib.
- Trim the meat. Trim any excess fat from the top of the roast down to 1/4 inch thick.
- Season. In a small bowl combine the mustard, Worcestershire sauce, and garlic. Slather the entire roast with the mustard mixture and season liberally with salt and pepper.
- Smoke. Place the roast on the grill and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.
- Rest. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes.
- Increase temp in smoker. While the roast is resting, increase the temperature of your grill to 400 degrees F.
- Sear. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 degrees F for medium rare, or 140 degrees for medium. This process should go quickly, so keep an eye on your temperature.
- Rest, slice, and serve. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A recipe for one pound of prime rib are you kidding? After seeing that I gave it no consideration whatsoever
That was definitely a typo. Thanks for catching it!
Love this recipe. Love your videos. You and hubby work well together.
Curious why you don’t rest it at the end? I was under the assumption that the juices redistribute after removing from active heat as it stops actively cooking. The rest while heating the grill up for the sear phase seems unnecessary, unless there’s a reason not to keep it on the grill while you’re bringing it to temp, but I can’t think of one? Once it’s seared to preferred temp, then rest it before carving/serving. If you don’t rest after pulling it off a 400 grill and slice right into it all those juices are gonna come spilling out regardless if you rested it before the sear. At least that’s how I understand it But maybe there’s something to your logic I’m missing?
You definitely want to rest it. This is expressed in the last step of the recipe card as well.
Awesome rib came out great
It was the best!!!!! Thank you!
I have never been disappointed here.
I have a bone-in prime rib roast. Should I cut bones away prior to smoking?
You can cut them and then tie them with butcher twine, or leave them on and cut after.
well now… first, the 35 min per pound on my pit boss was way to much time per pound… after 35 min per pound at 225 f, my meat was 160 f… i started meat at room temperature which your recipe did not mention meat start temp… the sear at the end was not useful as it did not do as advertised.. the seasoning was less than optimal… so my very expensive meat came out medium to well done(overcooked) and was quite the disappointment…
please no excuses or contact, i’m not interested in what you have to say
i do not recommend this cook or recipe.
When you’re cooking any meat, we always recommend cooking to internal temperature, only using time as a guideline. This post, for example, has a whole paragraph about that. Sorry for your experience, though.
I agree, even without having to put it on the grill and find out I already see reading it. It doesn’t make sense and especially with the searing part. Anyways, with any recipe, I guess it helps to have a little bit of knowledge and I’m not saying I’m an expert by any means, but yeah, I see this written recipe can confuse people
Don’t be like John, read the whole recipe and learn how to smoke meat! If you just blindly follow any smoking time, you’re gonna fail.
John, First and foremost, you never, ever rely on the clock when using a smoker! I have a Green Mountain Jim Bowie. I have destroyed more meat than you can imagine and had to serve a lot of pizza as a result! Then I determined that my digital controls were off! By 50*! If someone thinks they can put food in the smoker and go to run errands, is nuts! If you’re lookin’ it ain’t cooking’ but a peek is definitely okay! This site has provided me with many great recipes! And, recipes are a guide, not a law! Try it again with focus and don’t blame the architect if YOU don’t succeed! Respectfully, Steve
Suzie,
My wife and I just finished your Netflix grilling show, BBQ Brawl and celebrated your 2nd place with you while we ate a rib loin using your recipe above.
BTW, your whole hog was SO much prettier than LeeAnn’s. And what was with her dessert? Not attractive at all!
Now give us that apple crisp recipe. We’re ready to try it!
Thank you so much.
It’s clearly stated to finish at desired cook temp…