5.0 from 3 votes
Smoked Prime Rib Roast Recipe
There is no better way to celebrate than with a mouthwatering Smoked Prime Rib Roast! This classic cut of meat is tender and juicy with amazing smoked beef flavor in every bite.
Prep Time
1 hr 15 mins
Cook Time
3 hrs 15 mins
Resting Time
30 mins
Total Time
5 hrs 15 mins
Servings: 8 servings
Calories: 972 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 5 pound boneless prime rib roast
- 1/2 cup olive oil
- 2 Tablespoons kosher salt
- 4 garlic cloves minced
- 1 Tablespoon fresh Rosemary chopped
- 1 Tablespoon fresh thyme chopped
- 1 Tablespoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
Instructions
- Rub prime rib roast all over with olive oil. Combine salt, garlic, pepper, rosemary, thyme, smoked paprika, and mustard in a medium bowl. Sprinkle evenly over the meat, rubbing it on to stick if necessary. Let meat sit out at room temperature for 1 hour before smoking.
- When ready to smoke, heat smoker to 225°F. Place the seasoned prime rib on clean grates and close the lid.
- Smoke the prime rib for about 3 1/2 hours or until it reaches an internal temperature of 125°F for medium-rare. The rule of thumb is roughly 30-40 minutes per pound, depending on your preference for doneness and whether the roast is bone-in or boneless. You want to pull your roast from the heat when it is 5°F from your target temp since the temperature of the meat will continue to rise by about five degrees while it rests.
- This is optional, but if you want an even crustier crust, you can remove the roast from the smoker and sear it on all sides in a hot cast iron pan with a little olive oil over medium-high heat for 2 minutes per side. I usually skip it, but it does give a nice finish.
- Let the roast rest for 30 minutes before slicing. Serve with horseradish sauce.
Cup of Yum
Notes
- Wood pellets: We used hickory, but apple, cherry, and oak are all good choices for beef.
Degrees of Doneness:
Rare: 120-125°F. Medium-Rare: 125-135°F. Medium: 135-145°F. Well-done: 145°+.
- Rare: 120-125°F.
- Medium-Rare: 125-135°F.
- Medium: 135-145°F.
- Well-done: 145°+.
- Storage: Keep any uneaten meat in the fridge in an airtight container for up to 2 days.
Nutrition Information
Calories
972kcal
(49%)
Carbohydrates
1g
(0%)
Protein
39g
(78%)
Fat
89g
(137%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
4g
Monounsaturated Fat
43g
Cholesterol
171mg
(57%)
Sodium
1871mg
(78%)
Potassium
657mg
(19%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Vitamin A
176IU
(4%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 972
% Daily Value*
| Calories | 972kcal | 49% |
| Carbohydrates | 1g | 0% |
| Protein | 39g | 78% |
| Fat | 89g | 137% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 43g | 215% |
| Cholesterol | 171mg | 57% |
| Sodium | 1871mg | 78% |
| Potassium | 657mg | 14% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.