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My recipe for Smoked Prime Rib Roast is a show-stopping centerpiece with incredible flavor from a simple rub and just a few hours of smoking! After a quick sear, this perfectly tender roast has the most beautiful crust.
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Smoking Prime Rib
I love prime rib recipes. There is nothing like a juicy, tasty rib roast with a gorgeous sear. I have made this beautiful cut of beef just about every way you can think of, especially for the holidays, and have to say, a smoked rib eye roast may be my favorite way to make it!
The flavor you get from smoking beef is unlike any other, and oh, how tender and juicy it is! It’s just plain irresistible. Give it a try and I know you will want to find every excuse to smoke prime rib from now on.
FAQs
Prime Rib is a cut of beef from the beef rib primal cut, prepared as a roast either bone-in or boneless. This beautiful cut of beef is juicy and tender, with rich flavor and plenty of marbling.
Prime rib is from the same primal rib section as ribeye, but refers to the entire roast, while ribeye refers to a section of the roast cut into steaks.
Prime rib is also known as rib roast, standing rib roast, or ribeye roast. It’s also sold in different grades: USDA prime, choice, and select, with prime being the most expensive but also the best-tasting.
½ pound per person.
My recipe serves 5-6 people.
The longer the rub sits on the roast the more tender it will be and the more it will soak up that flavor. Let it refrigerate overnight with the rub if you can.
Bring your rib eye roast to room temperature for 30 minutes outside of the fridge before smoking it. This will ensure it cooks evenly.
Searing a rib roast will ensure that the juices stay in the roast. It is the best way to make a tender and juicy rib eye roast. I sear mine in a cast iron grill pan after smoking for a gorgeous crust.
Use a meat thermometer to check the temperature of your prime rib roast and keep a close eye on it. You want the internal temperature to reach 130 degrees Fahrenheit when you pull it from the smoker for a beautiful medium-rare. For rare, pull it at 120 degrees, and for well done, pull it at 140 degrees.
Smoke prime rib fat side up. You want to cook it fat side up because you want the fat to drip down and baste the rib roast while it is being smoked. This will create amazing flavor.
Wrapped in plastic wrap in the refrigerator, your leftovers will last up to 5 days.
Allow your smoked rib roast to rest for at least 15 minutes before slicing to retain its juiciness.
Use the leftovers to make Leftover Prime Rib Pasta!
Prime Rib Temperature Chart
- Rare: 120-125°F. Inside is bright red.
- Medium-rare: 130-135°F. Pink on the outside with a deep red middle.
- Medium: 135-140°F. Light pink on the inside.
- Well-done: 145°F+. Brown with no pink.
For best results, always use a meat thermometer, and for more information, see our Beef Cooking Chart.
Prime Rib Rub
Coarse salt, pepper, and garlic powder are all you need for an incredible rib roast rub. It's so simple but so delicious!
Recipe Tips
- Always slice against the grain for best results.
- The longer the rub is on your prime rib the better. In other words, you can put the rub on the night before and it will be even better.
- Heat resistant gloves are a must when handling this recipe, especially during the searing stage.
- Using a cast iron grill pan is best, if you want those gorgeous sear markings.
- You can add a bit of oil in your searing pan, if you prefer. However, I don’t use oil. This is simply a preference.
What Temp to Cook Prime Rib
285 degrees Fahrenheit for a beautiful outside crust, tender middle, and plenty of flavor in just 3 hours.
This recipe is keto friendly. Try more of our Best Keto Beef Recipes!
How to Make Au Jus for Prime Rib
Try my favorite au jus recipe! I serve it with all of my roast beef recipes. Get it here: Boneless Rib Recipe with Aus Jus
Best Prime Rib Recipes
Smoked Beef Recipes
Rib Roast Leftover Recipes
- Rib Roast Sandwich with Caramelized Onions.
- Pasta is also amazing, like a Stroganoff or a penne with creamy garlic white sauce.
- Flatbread - my family loves making personal pizzas this way!
This was so good!
@sharyljean
Yum!!! It was delicious!
@tishstump
I made this tonight and it was truly amazing so tender and juicy. Will definitely be making it again.
@bz4u22003
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Tender Smoked Prime Rib
Equipment
- Heat Resistant Gloves
- Cast Iron Grill Skillet
- Meat thermometer
Ingredients
- 5- Pound Boneless Prime Rib
- Full recipe Prime Rib Rub
Instructions
- Preheat your smoker to 285 degrees fahrenheit. Sprinkle your prime rib with the prime rib rub. Be sure to cover every inch of the prime rib with the seasonings.
- Let your prime rib sit outside the fridge and come to room temperature. This will take around 30 minutes.
- Place on the smoker and cook for about 3 hours or until the internal temperature reaches 130 degrees.
- Heat a cast iron skillet to high heat and sear each side of the cooked prime rib for about one minute.
- Allow the prime rib to rest off of the heat for about 10 minutes. Slice against the grain and enjoy!
Notes
- Always slice against the grain for best results.
- The longer the rub is on your prime rib the better. In other words, you can put the rub on the night before and it will be even better.
- Heat resistant gloves are a must when handling this recipe, especially during the searing stage.
- Using a cast iron grill pan is the best, if you want those gorgeous sear markings.
- You can add a bit of oil in your searing pan, if desired. However, I don’t use oil. This is simply a preference.
Rosa R says
Hi, can I use a bone-in prime rib? And how long should I cook it in the smoker? This looks delicious and would love to make it next weekend.
Em Beitel says
Hi Rosa! Yes, absolutely, you can use bone-in. Go with the same cook time as boneless. I'm excited for you to try it - please let me know what you think!