Smoked Prime Rib

Ingredients

• 3 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1.5 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 roast, about 8 pounds bone-in beef prime rib roast (4 ribs)
• 2 tablespoons extra-virgin olive oil

Instructions

1. 1

   Remove the prime rib roast from the refrigerator 2 hours before smoking — this allows the meat to come to room temperature, ensuring even cooking throughout. Pat the entire roast dry with paper towels, paying special attention to the fatty cap and between the ribs, since dry surface meat gives you a better bark and crust.

2. 2

   In a small bowl, combine 3 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 1.5 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 tablespoon finely chopped fresh thyme leaves, and 1 tablespoon finely chopped fresh rosemary leaves. Stir to break up any clumps.

3. 3

   Drizzle 2 tablespoons extra-virgin olive oil over the roast, rubbing it gently across the meat to create a light coating. This helps the dry rub adhere and promotes browning. Generously apply the rub all over the roast — the meat cap, the exposed bone, and between the ribs — pressing gently so it adheres. Let it sit at room temperature while you prepare the smoker.

4. 4

   Set up your smoker for indirect smoking at 225°F. Use a mixture of hardwood chunks (oak, hickory, or cherry work beautifully) — aim for a thin, steady smoke flow, not billowing white smoke. If using a charcoal smoker, arrange coals on one side and place a water pan on the opposite side to maintain moisture and even heat. If using a pellet smoker, preheat according to manufacturer instructions.

5. 5

   Once the smoker reaches a steady 225°F, place the rubbed prime rib fat-side up on the cooking grate, bone-side down, away from direct heat. Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone. Close the lid and let it smoke undisturbed — do not open the smoker frequently, as this extends cooking time and disrupts the temperature.

6. 6

   Smoke for approximately 4 to 5 hours, depending on roast size and smoker consistency. The internal temperature will climb to about 120°F for rare (125°F internal after resting), 130°F for medium-rare (135°F after resting), or 140°F for medium (145°F after resting). Plan on roughly 45 minutes per pound at 225°F, but always rely on the thermometer, not the clock.

7. 7

   When the roast reaches about 10°F below your target final temperature (so 115°F for rare, 120°F for medium-rare), carefully remove it from the smoker using heavy-duty tongs or a long heat-resistant spatula. The exterior should be deeply browned and crusted — this is the bark you've been building.

8. 8

   Transfer the roast to a cutting board and tent loosely with aluminum foil. Let it rest for 15 to 20 minutes — during this time, the internal temperature will climb another 5°F to 10°F from carryover cooking, and the juices will redistribute throughout the meat, keeping every slice moist and tender.

9. 9

   Once rested, slice the roast between each rib bone using a long carving knife — make smooth, downward cuts against the grain. Transfer the ribs to a serving platter and drizzle any accumulated juices over the meat. Serve immediately while still warm, with finishing salt on the table for guests to customize their seasoning.

Tools you’ll need

• smoker (charcoal, pellet, or offset barrel)
• instant-read thermometer
• paper towels
• small mixing bowl
• spoon
• heavy-duty tongs or long heat-resistant spatula
• cutting board
• aluminum foil
• long carving knife
• serving platter

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