Smoked Prime Rib Roast

How to Make Smoked Prime Rib Roast

1. 1

   Step 1: Make the herb-garlic rub

   Combine the kosher salt, black pepper, minced garlic, minced rosemary, Dijon mustard, and olive oil in a bowl to form a thick paste. Rub the mixture all over the roast, coating every surface; allow the seasoned roast to sit at room temperature for 30–40 minutes while you prepare the smoker so flavors meld and the meat loses chill.

   For this step

   • 2 tbspKosher salt
   • 2 tspFreshly ground black pepper
   • 6 clovesGarlic cloves, minced
   • 2 tbspFresh rosemary, minced
   • 2 tbspDijon mustard
   • 2 tbspOlive oil
   
2. 2

   Step 2: Preheat the smoker and prepare wood

   Preheat your smoker to a steady 225°F (107°C) and set it up for indirect cooking; place a water pan under the grates if you want extra humidity. Add the smoking wood chunks to the coals or smoker box and allow light, clean smoke to develop — avoid thick black smoke which can impart bitter flavors.

   For this step

   • 3 chunksSmoking wood chunks (hickory, oak, or apple)
3. 3

   Step 3: Smoke low and slow

   Place the roast fat-side up on the smoker grate with the bone side down if bone-in, and insert a reliable probe thermometer into the center of the roast. Smoke until the internal temperature reads about 110–115°F (43–46°C) for rare or 120°F (49°C) for medium-rare; for a ~6 lb roast plan roughly 3–4 hours but rely on temperature rather than time. Maintain smoker temperature and replenished wood as needed, keeping smoke light and aromatic throughout the cook.

   For this step

   • 6 lbBone-in prime rib roast (rib roast), trimmed
   
4. 4

   Step 4: High-heat sear (reverse sear)

   Increase the smoker temperature to 500°F (260°C), or transfer the roast to a preheated 500°F oven or a hot grill to finish; sear until a deep, crusty exterior develops and the internal temperature reaches 125–130°F (52–54°C) for medium-rare. This step usually takes 8–15 minutes depending on your heat source; watch closely to prevent overcooking while creating a beautiful caramelized crust.
   
5. 5

   Step 5: Rest, carve, and serve

   Remove the roast and tent loosely with foil, letting it rest undisturbed for 20–30 minutes to allow carryover cooking and juices to redistribute. Carve against the grain into thick slices and serve immediately with pan juices or a simple au jus; the result should be smoky, tender, and evenly pink from edge to edge.

1. Combine the kosher salt, black pepper, minced garlic, minced rosemary, Dijon mustard, and olive oil in a bowl to form a thick paste. Rub the mixture all over the roast, coating every surface; allow the seasoned roast to sit at room temperature for 30–40 minutes while you prepare the smoker so flavors meld and the meat loses chill.
2. Preheat your smoker to a steady 225°F (107°C) and set it up for indirect cooking; place a water pan under the grates if you want extra humidity. Add the smoking wood chunks to the coals or smoker box and allow light, clean smoke to develop — avoid thick black smoke which can impart bitter flavors.
3. Place the roast fat-side up on the smoker grate with the bone side down if bone-in, and insert a reliable probe thermometer into the center of the roast. Smoke until the internal temperature reads about 110–115°F (43–46°C) for rare or 120°F (49°C) for medium-rare; for a ~6 lb roast plan roughly 3–4 hours but rely on temperature rather than time. Maintain smoker temperature and replenished wood as needed, keeping smoke light and aromatic throughout the cook.
4. Increase the smoker temperature to 500°F (260°C), or transfer the roast to a preheated 500°F oven or a hot grill to finish; sear until a deep, crusty exterior develops and the internal temperature reaches 125–130°F (52–54°C) for medium-rare. This step usually takes 8–15 minutes depending on your heat source; watch closely to prevent overcooking while creating a beautiful caramelized crust.
5. Remove the roast and tent loosely with foil, letting it rest undisturbed for 20–30 minutes to allow carryover cooking and juices to redistribute. Carve against the grain into thick slices and serve immediately with pan juices or a simple au jus; the result should be smoky, tender, and evenly pink from edge to edge.