How to Smoke Prime Rib
How to Smoke Prime Rib
Prime rib is an incomparable meal for holiday or special occasion dinners. One way to make this iconic dish more extraordinary is to prepare it in a smoker. This adds an enhanced layer of flavor to an already rich cut of beef. Smoking prime rib is not difficult. Read on to learn how to smoke prime rib on a variety of smokers and grills.
Smoking prime rib follows a similar approach to preparing this beef roast in a kitchen. Here are the four basic steps:
- Season – Simple salt and pepper works well, but it’s easy to personalize prime rib with your favorite seasonings, herbs and aromatics.
- Smoke the Prime Rib – Place the seasoned prime rib in the smoker at a low temperature (225°F to 250°F) and slowly smoke until done to your preference.
- Rest – This provides time for the internal temperature of the prime rib to equalize. It also allows time for the juices to be reabsorbed.
- Serve – Slice the rested prime rib and bring it to the table.
What Temperature do you Smoke Prime Rib?
Smoking is a process that uses lower temperatures to slowly cook the roast. This “low and slow” method is the essence of smoking. The target temperature to smoke prime rib is 225°F. This temperature provides a slow, efficient cook.
The lower the temperature, the longer the cook. 225°F provides a slow cook to impart the smoke flavor to the prime rib and keeps the cooking time reasonable.
How Long do You Smoke Prime Rib?
The time to smoke a prime rib depends on its size, whether it’s bone-in or boneless, your elevation and maybe the phase of the moon. In general, estimate 40 minutes per pound, so a 6-pound prime rib will take about 4 hours.
It’s important to cook to an internal temperature and not a specific time, so break out your thermometer to get the best results.
What is the Target Finished Temperature to Smoke Prime Rib?
Use these temperatures to know when your prime rib is ready to remove from the smoker.
How do You Smoke a Bone-In Prime Rib vs. Boneless Prime Rib?
Smoking a bone-in prime rib is like smoking a boneless prime rib. The time may vary slightly but use the target temperatures to ensure your prime rib turns out to your desired finish. Bones in a prime rib protect the roast from the heat; however, there is not a difference in the flavor despite a common belief to the contrary.
Be sure to smoke a bone-in prime rib with the bones down towards the heat source.
How do You Smoke Prime Rib on a Pellet Smoker?
Smoking a prime rib on a pellet stove is an easy, point-and-shoot method. Simply follow these simple steps.
- Set temperature to 225°F. For pellets, use a neutral like oak or fruit wood pellets like apple and cherry.
- Season prime rib with salt and pepper, SRF Rosemary Roast Seasoning, or your favorite rub.
- Place prime rib on the grill, close the lid and smoke until the roast reaches your desired internal temperature.
- Allow prime rib to rest 20 to 30 minutes.
- Increase pellet grill temperature to 450°F. When ready to serve, place prime rib on the grill for 5 to 10 minutes to sear the exterior to a golden brown.
- Remove, slice and serve.
Check out these Smoked Prime Rib Recipes
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Smoked Prime Rib with Orange-Rosemary Rub
Here’s a flavorful change from prime rib prepared in the oven. A Snake River Prime rib is slathered with an aromatic orange zest and rosemary wet rub, smoked to perfection and served with a smoked au jus. > Learn More.
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Smoked Petite Striploin Roast
This pecan-smoked American Wagyu striploin roast is sure to wake up all your taste buds. I used my wood pellet grill loaded with pecan pellets which lends a nice, subtle sweet flavor and brings a rich nuttiness to the dish. It’s perfect for your next gathering or family meal. You can also make this recipe in your oven. While you won’t get the added smoke, it will still be delicious. > Learn More.
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Smoked Eye of the Ribeye Roast with Fire-Roasted Shallots
The Eye of Ribeye Roast is a large cut that varies in thickness, so we cut it into two sections, starting where the meat begins to taper. Cold smoking the meat gives it an even richer flavor. We serve the roast with Roasted Shallots and a side of horseradish. Any cold roast that is leftover makes incredible sandwiches. > Learn More.
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