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Person slicing a prime rib roast.
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5 from 20 votes

Smoked Prime Rib

When smoking a prime rib, it should be smoked low and slow. Heavily marbled, tender, and juicy, this smoked prime rib is seasoned with a simple dry rub and then lathered in a homemade compound butter that helps form the most delicious outer bark. We're talking amazing flavor with every bite!
Prep Time15 minutes
Smoke Time3 hours
Total Time3 hours 15 minutes
Course: dinner
Cuisine: American
Servings: 6 people
Calories: 978kcal
Author: Amanda Mason

Equipment

  • Smoker any type

Ingredients

  • 5-6 lbs prime rib, boneless
  • 1-2 Tablespoon olive oil

For the Dry Rub

  • 1 Tablespoon coarse ground pepper
  • 2 Tablespoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon dried dill
  • ½ teaspoon celery seed

For the Compound Butter

Instructions

To Make Garlic Herb Butter

  • In a medium bowl, combine the butter, garlic, rosemary, salt, and pepper using either a wire whisk or electric mixer.
  • Place half of the butter mixture onto a small piece of parchment paper, about 6 inches long.
  • Set the remaining butter mixture in a dish and set aside.
  • Starting from one edge of the parchment paper, carefully roll the mixture and form into a cylinder shape, twisting the ends on both sides.
  • Refrigerate for 2 hours, or until ready to use.

To Prepare and Smoke Prime Rib

  • In a small bowl, combine the coarse ground black pepper, coarse salt, garlic powder, ground coriander, celery seed, dried rosemary, and smoked paprika.
  • Add 1-2 tablespoons of olive oil onto the roast and spread evenly. Then, generously apply the spice rub until covered.
  • Using your hands, apply the compound butter you set aside and completely cover the roast.
  • Once the smoker is prepared and preheated to 225°F, put the prime rib roast directly on the smoker racks.
  • About 2 hours into the smoke, insert a digital thermometer into the middle of the thickest part of the roast. This will help ensure you don't undercook or overcook the meat.
  • Continue to smoke for another hour, or until desired doneness. Using tongs, remove the meat and let it rest for 10-15 minutes before slicing.
  • When slicing, each steak should be around ½ inch thick.
  • Once sliced, top each steak with a piece of refrigerated garlic herb butter.

Notes

    • Prime rib roast often comes wrapped in netting or twine. If yours has netting in place, leave it there for the entire smoking time and remove it before slicing. When certain types of meat are cooked, they tend to naturally expands. The netting helps the meat stays in place during the smoke.
    • About an hour into the smoking process, insert a digital meat thermometer into the middle of beef so you can monitor the prime rib temperature.
    • Store any leftovers in a container with a lid in the refrigerator.
    • The best method for reheating prime rib is to warm it in the oven and then finish it off with a hot sear in a skillet on the stovetop. Set the oven to 300°F and heat for about 20 minutes. Remove the steak from the oven and pan sear for 1 minute in a skillet. Serve immediately.
  •  
    • Hickory, oak, pecan, apple, and cherry wood are all great choices. Try combining them for added flavor variations!

Nutrition

Calories: 978kcal | Carbohydrates: 2g | Protein: 32g | Fat: 93g | Saturated Fat: 45g | Cholesterol: 219mg | Sodium: 2723mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1110IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg