Smoking Grilling smoke-ring reverse-sear holiday beef RUB PRIME STEAK

Smoked Prime Rib Roast with RUB PRIME STEAK

Name: Smoked Prime Rib Roast with RUB PRIME STEAK
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 4.5 lb prime rib roast (bone-in); 3 tbsp RUB PRIME STEAK; 1.5 tbsp kosher salt; 2 tsp freshly ground black pepper; 6 cloves garlic cloves; 2 tbsp olive oil; 2 cups wood chips (hickory or oak); 4 tbsp unsalted butter; 1.5 cups low-sodium beef stock

A low-and-slow smoked prime rib roast seasoned with RUB PRIME STEAK for a deep, savory crust and a textbook smoke ring. This guide walks you through a reliable reverse-sear smoking method so you get tender, evenly cooked slices every time.

0.0(0 reviews)

Prep: 30m · Cook: 300m · Total330 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

RUB PRIME STEAK

Likely a commercial or recipe-specific steak rub — a spice blend used to season beef that’s common in American steakhouse and barbecue cooking. It typically contains coarse salt, cracked pepper, garlic and onion powders, smoked paprika, and sometimes brown sugar or dried herbs, giving a savory, slightly smoky and sometimes sweet profile. You can find branded steak rubs in grocery stores, butcher shops, or BBQ retailers, or make a quick substitute by mixing kosher salt, fresh ground black pepper, garlic powder, smoked paprika and a pinch of sugar and dried thyme.

🛒 Buy on Amazon

(paid link) — as an Amazon Associate we earn from qualifying purchases.

Ingredient Spotlight

wood chips (hickory or oak)

Small pieces of hardwood used for smoking or adding smoke flavor when grilling; hickory and oak are classic American BBQ woods. Hickory gives a strong, bacon‑like, slightly sweet smoke, while oak is milder and more versatile; both add depth to roasted or grilled beef. Buy them at hardware stores, BBQ shops, many supermarkets, or online; if unavailable, you can mimic some smokiness with a few drops of liquid smoke (use sparingly) or a dusting of smoked paprika, though these won’t fully replicate the aroma of live smoking.

Jake's note

"This recipe shines for special dinners and holidays — the RUB PRIME STEAK seasoning builds a bold crust while the reverse-sear method guarantees perfect medium-rare throughout. Expect great leftovers for sandwiches the next day."

Smoked Prime Rib Roast with RUB PRIME STEAK

This smoked prime rib is built around one central idea: take a spectacular cut and treat it with patience so every bite shows off the beef. A long, low smoke followed by a hot reverse sear gives you a deep, savory bark from the RUB PRIME STEAK, a textbook pink interior, and a ring of smoke that looks as good as it tastes. Using a bone-in roast lets the meat carve into dramatic, juicy slices while the fat cap slowly renders and keeps the interior silk‑smooth.

What makes this version work is the combination of a dry-brine, focused seasoning, and a final buttered sear. The dry-brine pulls salt into the surface for seasoned-through meat, the hickory or oak lends a firm, meaty smoke character, and the last-minute butter sear creates gloss and the kind of crust restaurants charge for. This method is for the home cook who wants a show-stopping centerpiece—plan ahead, keep a reliable probe thermometer handy, and you’ll land consistent medium-rare slices that make guests think you worked all day (you did, but it was worth it).

Plan your timing

Enter your target meal time:

1:25 pm–2:20 pm→Dry-brine and season the roast

2:20 pm–3:15 pm→Prepare smoker and add wood

3:15 pm–4:10 pm→Smoke the roast low and slow

4:10 pm–5:05 pm→Reverse-sear to finish

5:05 pm–6:00 pm→Rest and make quick au jus

6:00 pm–6:55 pm→Carve and serve

Ingredients

Yield

Instructions

Dry-brine and season the roast

Tie the roast if not already tied, pat it very dry with paper towels. Rub the surface with olive oil, then press on RUB PRIME STEAK, kosher salt, freshly ground black pepper and minced garlic so the seasoning adheres. For best results refrigerate uncovered for 4–24 hours to dry-brine; if short on time, let rest at room temperature 30 minutes before smoking.

For this step

4.5 lbprime rib roast (bone-in)
3 tbspRUB PRIME STEAK
1.5 tbspkosher salt
2 tspfreshly ground black pepper
6 clovesgarlic cloves
2 tbspolive oil

Prepare smoker and add wood

Preheat your smoker or pellet grill to a steady 225°F (107°C). Add 2 cups of soaked or dry wood chips (hickory or oak are great with beef) to generate steady smoke; set up for indirect heat and place a drip pan under the rack to catch drips.

For this step

2 cupswood chips (hickory or oak)

Smoke the roast low and slow

Place the seasoned roast fat-side up on the smoker rack and insert a probe thermometer into the center, avoiding bone. Smoke until the internal temperature reaches 115–118°F (46–48°C) for medium-rare final doneness — plan roughly 30–40 minutes per pound (expect ~3–4 hours for a 4–5 lb roast); resist opening the smoker too often.

Reverse-sear to finish

Increase heat for a sear: either raise smoker temp to 500°F (260°C), transfer to a hot grill, or preheat a cast-iron skillet over high heat. Add unsalted butter and sear all surfaces 1–3 minutes per side until the roast reaches 125–130°F (52–54°C) for medium-rare. Use the thermometer to confirm final temp.

For this step

4 tbspunsalted butter

Rest and make quick au jus

Transfer roast to a cutting board and tent loosely with foil for 15–20 minutes to rest. Meanwhile, pour pan drippings into a skillet, add low-sodium beef stock and bring to a simmer, scraping up browned bits; reduce slightly and whisk in a tablespoon of butter for shine. Taste and season lightly with salt and pepper.

For this step

1.5 cupslow-sodium beef stock

Carve and serve

Slice the roast against the grain into 1/4–1/2-inch thick slices for tender results. Serve warm with the au jus on the side and enjoy the smoky crust and tender pink interior.

Tips from the kitchen

Dry-brine for Flavor

Refrigerate uncovered for at least 4 hours and up to 24; the dry surface develops a better bark and the salt seasons the roast through without over-salting.

Probe Placement Matters

Insert the probe into the geometric center of the thickest part, avoiding the bone so your temperature read reflects the meat, not the bone.

Choose Your Wood Wisely

Hickory or oak give classic beefy smoke; if you prefer a subtler profile, blend in a little apple or cherry to soften the bite.

Butter Baste at Sear

Add the unsalted butter during the high-heat sear and spoon it over the roast once or twice for a glossy, flavorful crust.

Rest Before Carving

Tent loosely for 15–20 minutes so carryover cooking finishes and the juices redistribute—this step transforms good slices into great ones.

Variations & substitutions

Herb-Compound Butter Finish

Mix softened butter with chopped thyme, rosemary and a little grated garlic and smear over the roast just after searing to add aromatic freshness.

Coffee-Chile Bark

Substitute part of the RUB PRIME STEAK with finely ground coffee and smoked paprika for a darker, slightly bitter crust that pairs beautifully with beef.

Boneless Prime Rib Option

Use a boneless roast for easier slicing and slightly shorter smoke times; be sure to insert the probe dead center and tie the roast for even shape.

Low-Sodium Approach

Halve the added kosher salt and use unsalted beef stock in the jus, then boost umami with a splash of Worcestershire or soy sauce if needed.

Storage & make-ahead

Cool slices to room temperature, then store tightly wrapped or in an airtight container with any reserved au jus in a separate container; refrigerated leftovers keep 3–4 days. To reheat, warm gently in a 250–275°F oven covered with foil until just warm (or briefly sear slices in butter with a splash of au jus); avoid microwaving which makes the meat dry and tough.

What to serve with it

Serve thin slices across the grain with a small ramekin of au jus and a dollop of horseradish cream on the side. Complement the roast with roasted fingerling potatoes or a gratin, charred broccolini or a simple shaved Brussels salad, and pair with a full-bodied red like Cabernet Sauvignon or a malty porter.

Frequently asked questions

How long should I smoke a different-sized roast?

As a guideline, plan about 30–40 minutes per pound at 225°F to reach the 115–118°F target before the reverse sear, but always rely on the probe thermometer rather than time alone since shape and starting temp change cook time.

Can I skip the reverse sear and finish at 350–375°F?

You can, but finishing with a high-heat sear yields a deeper crust and better texture; raising the smoker to 500°F or using a hot skillet gives more flavor and prevents overcooking the center.

Why tie the roast and is it necessary?

Tying maintains a uniform shape so it cooks evenly and makes for prettier slices; if your roast is already evenly shaped or boneless, tying is less critical but still helpful.

How do I get a reliable smoke ring?

A smoke ring forms when you smoke at low temperature with consistent fresh smoke early in the cook; keep surface moisture (don’t over-dry), use hickory or oak, and avoid opening the smoker frequently so you sustain good smoke flow.

Can I do this on a gas grill?

Yes—set up a two-zone fire for indirect heat, place a foil pouch or smoker box with wood chips over a burner for smoke, and monitor temperature carefully to hold about 225°F.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

6 servings

Step 1: Dry-brine and season the roast

🛒 Buyprime rib roast (bone-in)4.5 lb
🛒 BuyRUB PRIME STEAK3 tbsp
kosher salt1.5 tbsp
freshly ground black pepper2 tsp
garlic cloves6 cloves
olive oil2 tbsp

Step 2: Prepare smoker and add wood

wood chips (hickory or oak)2 cups

Step 4: Reverse-sear to finish

unsalted butter4 tbsp

Step 5: Rest and make quick au jus

low-sodium beef stock1.5 cups

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1 generous slice (510g)

Calories1721

Total Fat133.3g

Saturated Fat65.9g

Trans Fat0g

Polyunsaturated Fat7.5g

Monounsaturated Fat46.5g

Total Carbohydrates72.8g

Dietary Fiber7.7g

Total Sugars41.3g

Protein61.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Guides

Labour Day Smoking Playbook

Seven ready-to-run smoke-first menus with exact start/hold/serve timelines so you can plan an overnight pit and a stress-free Labour Day spread. Includes make-ahead side pairings, cooler-transport tips, fuel and wood picks for late-summer weather, and safety + hold strategies so hosts can relax and enjoy the holiday.

Tips & Techniques

Traeger Tips: Mastering Pellet Smoking and Grilling

Practical, hands-on Traeger tips for better smoke, cleaner maintenance, and consistently great results. Learn pellet selection, temperature control, maintenance routines, and cook-specific advice for spectacular brisket, ribs, poultry and more.

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.