Ultimate Smoked Prime Rib

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If you ask me, smoked prime rib is one of the best ways to celebrate a special occasion.

This impressive cut of beef turns into something magical after a few hours in the smoker. The meat develops a flavorful crust on the outside while staying perfectly pink and juicy on the inside.

I love how the smoke works its way into the meat, creating layers of flavor that you just can’t get from oven roasting. A simple rub of salt, pepper, and garlic is all you need to let the natural beefiness shine through.

It’s the kind of dish that makes everyone at the table go quiet for a moment when they take their first bite – and that’s exactly what good food should do.

What Kind of Prime Rib Should I Use?

For the best smoked prime rib, look for a bone-in roast with good marbling throughout the meat – those white streaks of fat mean more flavor and tenderness. Most butchers offer either Choice or Prime grade beef, and while Prime is considered top-tier, a Choice grade roast will still give you excellent results for a more budget-friendly price. When selecting your roast, aim for one that has the bones still attached, as they act like a natural roasting rack and help insulate the meat during cooking. For the most consistent results, ask your butcher for a cut from the middle section of the rib primal, which typically includes ribs 6 through 9 or 10, as this portion tends to be the most uniform in shape and offers the best balance of meat to fat.

Options for Substitutions

While some ingredients in this smoked prime rib are essential, there are a few substitutions you can make if needed:

• Prime rib roast: This is the star of the show and really shouldn’t be substituted. However, if cost is a concern, you can use a choice-grade rather than prime-grade rib roast. The cooking method remains the same.
• Dijon mustard: Regular yellow mustard can work in a pinch, though it will give a slightly different flavor. Stone-ground mustard is another good option that provides similar tang and texture.
• Worcestershire sauce: You can swap this with soy sauce or even a mix of balsamic vinegar and fish sauce for that umami kick. Use the same amount as called for in the recipe.
• Fresh garlic: If you’re out of fresh garlic, you can use garlic powder instead – about 1/2 teaspoon equals 2 cloves. Just mix it right into your mustard mixture.
• Kosher salt: Sea salt works just as well, but if using table salt, reduce the amount by half since it’s more concentrated.

Watch Out for These Mistakes While Smoking

The biggest mistake when smoking prime rib is not letting your meat come to room temperature before cooking – take it out of the fridge at least 2 hours before smoking to ensure even cooking throughout the roast. A common error is opening the smoker too frequently to check on the meat, which releases heat and extends cooking time – instead, rely on a good wireless meat thermometer to monitor the internal temperature without lifting the lid. The third crucial mistake is not resting your prime rib long enough after smoking – for the juiciest results, tent it with foil and let it rest for at least 30 minutes (or up to an hour for larger roasts) before slicing. To achieve the perfect crust, make sure to pat the meat completely dry before applying the mustard mixture and seasonings, and maintain a consistent smoking temperature between 225-250°F throughout the cooking process.

What to Serve With Smoked Prime Rib?

When you’ve got a beautiful smoked prime rib as your centerpiece, you’ll want some classic steakhouse-style sides to round out the meal. A creamy horseradish sauce is pretty much a must-have, and I always serve mine with a big batch of crispy roasted potatoes that get nice and golden on the outside. For something green, roasted asparagus or sautéed mushrooms work perfectly with the rich, smoky meat – and don’t forget a basket of warm dinner rolls to soak up all those delicious meat juices. If you’re feeling extra fancy, a twice-baked potato would be amazing here too!

Storage Instructions

Keep Fresh: Got leftover prime rib? Lucky you! Place it in an airtight container or wrap it tightly in aluminum foil and pop it in the fridge. It’ll stay good for up to 5 days, though it’s usually so tasty it rarely lasts that long in my house!

Freeze: If you’ve made too much prime rib (is there such a thing?), you can freeze it for later. Wrap individual portions tightly in plastic wrap, then aluminum foil, and place in a freezer bag. It’ll keep well for up to 6 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.

Warm Up: To keep your prime rib juicy when reheating, wrap it in foil and warm it in the oven at 250°F until it reaches your desired temperature, usually about 15-20 minutes. Avoid using high heat or the microwave, as this can make your beautiful prime rib tough and dry. For cold leftovers, try slicing it thin for amazing sandwiches!

Preparation Time	15-30 minutes
Cooking Time	2-4 hours
Total Time	2.5-4.5 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 350-400 g
• Fat: 350-400 g
• Carbohydrates: 20-30 g

Ingredients

• 1 bone-in prime rib roast, weighing 8-10 pounds
• 1 tablespoon coarse kosher salt (enough to coat the roast completely)
• 1 tablespoon cracked black pepper (enough to coat the roast completely)
• 1/2 cup dijon mustard mixed with horseradish
• 2 tablespoons worcestershire sauce
• 4 cloves garlic, minced

Step 1: Preheat the Smoker

Fire up your smoker and let it preheat to 225 degrees F.

This gives you time to prepare your prime rib while ensuring the smoker reaches the right temperature for a slow and even cook.

Step 2: Prepare and Trim the Prime Rib

Carefully trim any excess fat from the top of the roast, leaving about 1/4 inch thickness for optimal flavor and moisture retention.

This helps to ensure even cooking and a delectable crust.

Step 3: Season the Roast

In a small bowl, combine mustard, Worcestershire sauce, and garlic to create a flavorful rub.

Thoroughly coat the entire roast with this mustard mixture.

Season the roast liberally with salt and pepper, ensuring even coverage across the surface.

Step 4: Smoke the Prime Rib

Place the seasoned roast on the grill and close the lid.

Smoke the roast gently until its internal temperature reaches 120 degrees F for rare or 130 degrees F for medium.

Plan on approximately 35 minutes per pound for a rare, bone-in roast.

This slow smoking process infuses a smoky flavor into the meat.

Step 5: Rest the Roast

Transfer the roast to a cutting board, cover it loosely with foil, and let it rest for about 20 minutes.

This resting period allows the juices to redistribute throughout the meat for a tender and succulent result.

Step 6: Increase the Smoker’s Temperature

While the roast is resting, increase the temperature of the grill to 400 degrees F.

This prepares the smoker for the final searing step that enhances the roast’s crust.

Step 7: Sear the Roast

Once the smoker reaches 400 degrees F, return the roast to the grill to sear.

Monitor the internal temperature closely and remove the roast once it hits 130 degrees F for rare, 135 degrees F for medium rare, or 140 degrees F for medium.

This process sears the roast quickly, adding a perfect crust.

Step 8: Final Rest and Serve

Place the roast back onto the cutting board and allow it to rest for at least 15 minutes.

This ensures maximum juiciness.

Slice the prime rib and serve it to your guests, relishing the flavors of your perfectly smoked and seared creation.