Delicious, slow cooked, seasoned Smoked Prime Rib! (original) (raw)
Are you ready to impress your guests? If you are, then you need to make this delicious Smoked Prime Rib recipe! It’s a perfectly seasoned and smoked piece of beef. It’s the perfect addition to any holiday dinner and the smoker is the best way to cook prime rib.
If you love a great cut of beef and want to WOW your guests, a prime rib roast is the best choice. A perfectly cooked smoked prime rib is a showstopper at any meal! Slow smoking infuses the meat with the most amazing flavor and we have to tell you a little secret… Smoking prime rib is lot easier than you think!
Pantry staples come together to create a mouthwatering seasoning for this boneless prime rib recipe. Once you have nicely seasoned the prime rib, it goes into the smoker and your job is done. Smoked prime rib is a set and step away recipe which makes it easy for you to get your side dishes together.
- Lots of herbs and spices impart the best flavor on this large cut of meat during its cook time.
- Smoking this beautiful piece of beef takes just under 4 hours, leaving you lots of time to prepare sides and have a drink with your guests.
- All you need is your roast and spices, that’s it! It is so simple to have a restaurant quality prime rib roast at home.
- Prime rib roast – A 5-pound, boneless roast is used in this recipe. When choosing your roast, the grade makes a huge difference. The prime grade has additional marbling which gives it more flavor, tenderness and moisture from that rendering of fat. If your budget allows it, we recommend getting the prime grade, but if not grab the choice cut and you’ll still get amazing results.
- Seasonings – Ground black pepper, garlic powder, dried rosemary, onion powder, brown sugar, Kosher salt, and dried thyme leaves are all you need to enhance the flavor of this delicious cut of beef.
- Combine the seasoning in a small bowl. Apply rub all over the prime rib. You can do this while it is sitting out to come to room temperature.
- Place roast right on the grill grates of the smoker, fat side up and smoke until the internal temperature indicates your desired doneness.
- Remove the roast from the smoker and tent with foil. Allow to rest at least 15 minutes before slicing.
- Rare: 120-125 degrees Fahrenheit
- Medium Rare: 130-135 degrees Fahrenheit
- Medium: 135-140 degrees Fahrenheit
- Well Done: 145 degrees Fahreneit or higher
About 30 minutes per pound for medium rare. Rely on your meat thermometer for checking the temperature. If you desire a doneness of medium then bump up your time to 40 minutes per pound at 225 degrees Fahrenheit.
Pro Tips
- Remember that this cut of beef is best cooked at a low temperature, don’t rush it.
- Remove the beef from the smoker when it is 5 degrees from your desired doneness because it will continue to cook as it rests.
- Use a mild flavored wood chip such as apple, cherry, oak or pecan for a mild, slightly sweet flavor that isn’t overpowering.
- When purchasing your prime rib from the store, count on about 1 pound of meat per person. If there are a lot of small eaters, like children, 3/4 pound per person will be enough.
This is the perfect meal to serve at holidays and is a very common dinner option for Thanksgiving, Christmas and Easter. Due to the fact that’s an expensive cut of meat a lot of people save this indulgence for the holiday season.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
▢ 5 pounds Prime rib roast Boneless, tied back
▢ 1 Tablespoon ground black pepper
▢ 2 teaspoons garlic powder
▢ 2 teaspoons dried rosemary
▢ 1 teaspoon onion powder
▢ 2 Tablespoons brown sugar
▢ 2 Tablespoons kosher salt
▢ 2 teaspoons dried thyme leaves
Trim any excess fat from the top of the roast, down to about 1/4” thick.
In a small bowl, combine ground black pepper, garlic powder, dried rosemary, onion powder, brown sugar, Kosher salt and dried thyme leaves. Rub the seasoning mixture all over the prime rib. Tie back prime rib if this is not done already with butcher's twine. Let sit at room temperature for one hour.
Preheat your electric pellet grill according to manufacturers directions to 225 degrees Fahrenheit.
Place the roast on the electric smoker fat side up and close the lid. Smoke until the internal temperature is 120 degrees Fahrenheit for rare or 130 degrees Fahrenheit for medium. This will take about 3 1/2 hours.
Remove the roast to a cutting board and tent with foil. Allow to rest for 15 minutes. Remember it will continue to cook and rise an additional 5 degrees while it rests.
Slice and serve.
Fridge: Store in an airtight container in the refrigerator for up to 5-7 days. It will be best the next day. Keep it intact for storage rather than slicing it for best results. If there’s any leftover au jus, drizzle it over the top of the prime rib in the container.
Freezer: Prime rib can be placed in a freezer safe container and frozen for up to three months. When ready to use thaw in the refrigerator overnight or 24 hours. We recommend slicing it so you can use a portion at a time.
Place leftover prime rib in a pan with a little beef broth or au jus and cover it with aluminum foil. Reheat slowly for best results on the stovetop or in the oven.
Calories: 690kcal (35%), Carbohydrates: 3g (1%), Protein: 30g (60%), Fat: 60g (92%), Saturated Fat: 25g (156%), Cholesterol: 137mg (46%), Sodium: 1497mg (65%), Potassium: 516mg (15%), Sugar: 2g (2%), Vitamin A: 15IU, Vitamin C: 0.4mg, Calcium: 25mg (3%), Iron: 3.4mg (19%)
Fridge: Store in an airtight container in the refrigerator for up to 5-7 days. It will be best the next day. Keep it intact for storage rather than slicing it for best results. If there’s any leftover au jus, drizzle it over the top of the prime rib in the container.
Freezer: Prime rib can be placed in a freezer safe container and frozen for up to three months. When ready to use thaw in the refrigerator overnight or 24 hours. We recommend slicing it so you can use a portion at a time.
Place leftover prime rib in a pan with a little beef broth or au jus and cover it with aluminum foil. Reheat slowly for best results on the stovetop or in the oven.
The possibilities are endless with this deliciously smoky piece of beef. We love making Cheesy Potatoes for every holiday meal and the flavor from the smoker makes them even better. No more space on the smoker? Grilled Baked Potatoes are always light and fluffy and customizable with everyone’s favorite toppings. And don’t forget to offer some horseradish sauce on the side!
Mix it up with Smoked Mac and Cheese which the kids and adults alike will love. Plus a basket of Dinner Rolls is always a welcome addition to any holiday meal.
If you need a tasty appetizer, start the meal with BBQ Smoked Meatballs or Bacon Wrapped Grilled Asparagus.
- Game day cookouts call for delicious Smoked Brisket to serve a crowd. Your patience will pay off when you dig into this tender brisket dish.
- Juicy and loaded with flavor, Smoked Burgers are sure to wow your family tonight. In only about 40 minutes, sit down to a delicious meal.
- Perfectly seasoned Beef Ribs are always a weekend request in our house. The spiced crust that forms on the outside is to die for.
- A simple flavorful marinade makes for a mouthwatering Flank Steak which is great for serving guests. It is a truly delicious choice for a protein.
Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!