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Tender and juicy Smoked Rib Roast makes an unforgettable main course for the holidays and special occasions. Complete with a simple seasoning recipe, this is a gorgeous smoked prime rib roast with easy prep and a hands-off cook time. Let it sear for 3 hours for beautifully tender beef, then quickly sear it in a cast iron pan for the perfect crust. It’s easy and rewarding.
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Smoked Prime Rib Roast
My family and I are big fans of prime rib, so I always try to make it at least once a year for Christmas dinner. I love coming up with new ways to cook a prime rib roast. Smoking a prime rib is easily one of my favorite ways to cook this gorgeous cut of beef!
I know firsthand how daunting it can be to cook a cut like prime rib but trust me when I say smoking prime rib is one of the easiest ways you can cook it. All you have to do is season it, set it in the smoker, and return to it later to sear it in a pan. It’s basically a slow cooker recipe with a reverse sear. As long as you check it with a handy meat thermometer, you’ve got this!
If you love prime rib as much as my family does, you’re going to want to smoke prime rib – believe me, it’s even more amazing than I can put into words. You have to try it for yourself to really understand how the smoky flavors elevate the juicy, tender beef and crisp, flavorful crust to a whole new level of deliciousness.
This was hands down the best prime rib I have ever made!
Billy on Pinterest
Smoking a Rib Roast Ingredients
- Prime rib: You can use boneless prime rib, or a standing rib roast- a prime rib with the bones included. Naturally, a highest grade cut will have the best flavor, but smoking prime rib is a great way to make even a less quality cut tender and delicious.
- Kosher salt: You’ll definitely want to use a quality salt! I rely on Maldon Sea Salt, but any kosher or flaky salt will do great.
- Black pepper: Use freshly ground black pepper for the best flavor. It has a nice fresh heat that pre-ground can’t capture.
- Garlic powder: I love adding garlic powder to my prime rib seasonings; it’s nice and mild with a gently sweet flavor that complements the beef without overpowering it.
- …Or any of your other favorite prime rib seasonings, like my rosemary salt seasoning blend!
When searing, you may even want to try adding my garlic butter recipe to the pan. Oh, it is delicious.
How to Smoke a Standing Rib Roast
- Preheat the smoker to 285°F. Mix coarse salt, black pepper, and garlic powder in a small bowl, then evenly season your prime rib with the mixture. Coat the entire surface of the rib roast with the seasoning.
- While the smoker heats, let your prime rib rest outside of the refrigerator to come to room temperature. This should take about 30 minutes. Don’t skip this step!
- Once room temp and the smoker is heated, add the prime rib roast to the smoker and cook for 3 hours or until the internal temperature reaches 130°F as read by a meat thermometer.
- There are two ways to sear the rib!
Boneless: Heat a cast iron skillet over high heat. Sear each side of the prime rib for about 1 minute to lock in flavor and develop that beautiful crust.
Bone-in: If you’re using a bone-in prime rib, preheat the oven to 500°F or preheat the broiler, then place the prime rib in a cast iron skillet. Place in the oven for 1-2 minutes, until it has a nice crust, then remove promptly! - Let the roast rest for 10 minutes off the heat.
- After 10 minutes, slice against the grain with a sharp knife, serve, and enjoy! I love serving this delicious recipe with au jus, using beef stock, or red wine jus.
I love a good prime rib recipe made in the oven but when I tried smoking my prime rib, it took this recipe to a whole new level! I’m so excited to share the step-by-step instructions with all of you. Try it, I guarantee you will love the depth of flavors smoking creates!
Also try…
Smoking Rib Roast Tips
- A pellet smoker is a great choice for this recipe; try this Wood Pellet Grill and Smoker. Really any wood pellet will work great, but the best woods in my opinion are apple wood and cherry!
- If you have the time to let your roast rest for longer with the rub, let it sit overnight in the refrigerator after seasoning. The flavor will develop even more for an even better-smoked rib roast.
- Don’t skip out on letting your roast come to room temperature. This is important to ensure the roast cooks evenly throughout. This is especially important for bone-in!
- A cast iron pan is best for searing, but if you don’t have one, use your best pan for searing meat. If you’re using a bone-in roast, make sure it’s oven safe; the bones make it nearly impossible to sear on the stove.
- Heat-resistant gloves are important when smoking prime rib, especially when searing in a cast iron pan.
- You can add oil or butter to the pan when searing the meat if you like. I like adding my Prime Rib butter rub!
- You can play around with different spices for your liking. I have tried mixing paprika and onion powder. Worcestershire sauce also works great with this recipe. Just don’t use a butter-based rub, as it will melt off and drip into the smoking tray.
- Always let your roast rest after cooking for at least 10 minutes.
Smoked Standing Rib Roast FAQs
It is better to smoke then sear for the best results. Smoke the beef rib to 5 degrees under your desired degree of doneness, then sear to lock in flavor and moisture. Let the beef rest, then slice and serve.
Hardwoods such as hickory, oak, or pecan are popular choices for smoking a prime rib but are too flavorful for some. If you like a lighter flavor when smoking, try a fruit wood such as cherry or apple.
Just like a wood smoker or offset smoker, the best pellets for smoking beef depend on your taste, but generally, cherry wood pellets are perfect for smoking a prime rib. They add a lighter flavor than hardwoods such as oak.
Smoked Rib Roast Temps
The best way to ensure a perfect cook is to use a meat thermometer and to monitor the internal temp of your beef before pulling it from the smoker. I smoked my 5-pound prime rib for 3 hours, but depending on the size of your roast, the time varies. If your roast is a different size, aim for about 20 minutes per pound and adjust depending on the internal temperature.
If you use a bone-in beef rib, plan on adding to the smoke time until you reach the desired internal temperature. Smoke prime rib until the internal temperature reaches 5°F below your desired degree of doneness:
| Rare Prime Rib | 125°F |
| Medium-rare Prime Rib | 135°F |
| Medium Prime Rib | 145°F |
| Medium-well Prime Rib | 150°F |
| Well-done Prime Rib | 160°F |
For more details on cook time, check out my guide to Beef Doneness! Or, take a trip to my comprehensive guide on How to Cook Prime Rib!
Storing Smoked Rib Roast
- Cooling: After smoking the rib roast, allow it to cool to room temperature on a clean surface. This can take about 30 minutes to an hour.
- Wrap: Wrap the smoked rib roast tightly in plastic wrap or aluminum foil. You can also use a combination of both for added protection. Make sure there are no air pockets to prevent freezer burn.
- Refrigerate or Freeze: If you plan to consume the smoked rib roast within a few days, store it in the refrigerator. It will stay good for 3-4 days.
- If you want to keep it for a longer period, store it in the freezer. It can stay frozen for up to 2-3 months without losing too much quality.
Reheating Smoked Rib Roast
- Thawing: If your smoked rib roast is frozen, it’s best to thaw it in the refrigerator overnight. Slow thawing helps retain moisture and prevents the meat from drying out during reheating.
- Preheat the Oven: Preheat your oven to a low temperature, around 250°F (120°C).
- Reheating Method:
- Low and Slow: Place the unwrapped rib roast in a roasting pan, and cover it loosely with aluminum foil. This helps trap moisture and prevents the roast from drying out. Put the pan in the preheated oven.
- Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the roast. You’re aiming to reheat it to an internal temperature of about 130-140°F (55-60°C), just warm enough to bring it back to serving temperature without overcooking it. This will help maintain its tenderness and flavor.
- Reheating Time: The time required to reheat the roast depends on its size. As a general guideline, it may take around 20-30 minutes per pound. However, rely on the meat thermometer to determine doneness.
- Rest and Slice: Once the roast reaches the desired internal temperature, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to be redistributed within the meat. After resting, slice the rib roast and serve.
- Optional Searing: If you prefer, you can sear the sliced rib roast in a hot skillet for a minute or two on each side to add a bit of crust and flavor.
Prime Rib Recipes
- Slow Roasted Prime Rib
- Instant Pot Prime Rib
- Grilled Prime Rib
- Standing Rib Roast
- Sous Vide Prime Rib
Recipe
Smoked Rib Roast
Equipment
- Heat-resistant gloves
Ingredients
- 5 pound prime rib roast
- 2 Tablespoons coarse salt
- 2 Tablespoons black pepper
- 2 Tablespoons garlic powder
Instructions
- Preheat smoker to 285°F. Mix salt, black pepper, and garlic powder in a bowl, then evenly season your prime rib with the mixture. Coat the entire surface of the rib roast with the seasoning.5 pound prime rib roast, 2 Tablespoons coarse salt, 2 Tablespoons black pepper, 2 Tablespoons garlic powder
- While the smoker heats, let your prime rib rest outside of the refrigerator to come to room temperature. This should take about 30 minutes. Don’t skip this step!
- Once room temp and the smoker is heated, add the prime rib roast to the smoker and cook for 3 hours or until the internal temperature reaches 130°F as read by a meat thermometer.
- Heat a cast iron skillet over high heat. Sear each side of the prime rib for about 1 minute to lock in flavor and develop that beautiful crust.
- Let the roast rest for 10 minutes off the heat. After 10 minutes, slice against the grain, serve, and enjoy!
Notes
- A pellet smoker is a great choice for this recipe; try this Wood Pellet Grill and Smoker. Really any wood pellet will work great, but the best woods in my opinion are apple wood and cherry!
- If you have the time to let your roast rest for longer with the rub, let it sit overnight in the refrigerator after seasoning. The flavor will develop even more for an even better-smoked rib roast.
- Don’t skip out on letting your roast come to room temperature. This is important to ensure the roast cooks evenly throughout. This is especially important for bone-in!
- A cast iron pan is best for searing, but if you don’t have one, use your best pan for searing meat. If you’re using a bone-in roast, make sure it’s oven safe; the bones make it nearly impossible to sear on the stove.
- Heat-resistant gloves are important when smoking prime rib, especially when searing in a cast iron pan.
- You can add oil or butter to the pan when searing the meat if you like. I like adding my Prime Rib butter rub!
- You can play around with different spices for your liking. I have tried mixing paprika and onion powder. Worcestershire sauce also works great with this recipe. Just don’t use a butter-based rub, as it will melt off and drip into the smoking tray.
- Always let your roast rest after cooking for at least 10 minutes.
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