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–+ servings
Sliced prime rib roast on a bed of fresh herbs.
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4.88 from 55 votes

Smoked Prime Rib

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!
Prep Time15 minutes
Cook Time6 hours
Resting Time30 minutes
Total Time6 hours 45 minutes
Course: Main Dish
Cuisine: American, Party Food
Keyword: Smoked Prime Rib
Servings: 10 people
Author: Susie Bulloch

Ingredients

  • 1 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

Calories: 1364kcal | Carbohydrates: 3g | Protein: 62g | Fat: 121g | Saturated Fat: 50g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 52g | Cholesterol: 274mg | Sodium: 995mg | Potassium: 1072mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 7mg