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Smoked Prime Rib Recipe
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5 from 3 votes

Smoked Prime Rib Recipe

If you're tired of your usual holiday turkey recipes, we have great news for you. Preparing prime rib in the smoker is very easy as long as you follow some simple steps.

Prep Time5 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: Prime Rib Roast
Servings: 1
Calories: 290kcal


  • Smoker
  • meat thermometer
  • Aluminum foil


  • Prime rib (0.5 pound​ per person)

  • Vegetable or olive oil

  • Rub


  • The first step is to prepare the meat for smoking by removing or almost removing the bones

  • Try to shop where the butcher will French prepare the meat, which involves removing the layer of fat cap between the bones and the meat.

  • Pour some of your favorite oil (olive oil, for example) on the prime rib.

  • Then, use a silicone brush to spread it around the entire roast.

  • Do not forget to coat the ends of the meat with oil as well. 

  • Seasonings are expensive, and there is nothing worse than seeing half of them laying in your preparation area after you move the meat.

  • So, do not overlook the importance of this step as the oil helps the seasonings stay in place.

  • The next step is to add the dry rub to the meat as this will boost the meat's natural flavor. 

  • Start by combining your ingredients in a small bowl.

  • Then, sprinkle it generously on the meat.

  • Do not forget to coat the ends as well.

  • My personal theory is that you cannot add too much, so be very generous.

  • Follow your manufacturer's directions to prepare your smoker for smoking the prime rib.

  • After you get the smoke going, then set the control knob to 225 degrees Fahrenheit.

  • This allows the meat to cook slowly allowing the rub and the smoke to seep into the meat.

  • If you are using woodchucks, then smoke the meat for three hours if you desire before finishing it with just heat.

  • However, to use wood smoke the whole time since I like the flavor. Be sure to constantly monitor the smoker's temperature.

  • The meat should reach an internal temperature of 138 degrees before you remove it from the smoker.

  • The easiest way to do this is to use a leave-in thermometer placed in the center of the prime rib.

  • Make sure that the thermometer is not touching any bone or it will give you a false reading.

  • Once the meat has reached its temperature, then remove it from the smoker and cover it with an aluminum foil tent.

  • Let it sit for at least 10 minutes as this gives the meat time to reabsorb its juices. 

  •  Use a sharp knife to cut the meat against the grain as this will increase its tenderness.

  • Serve & enjoy.


Serving: 85g | Calories: 290kcal