There are many ways to prepare prime rib, but this smoked prime rib roast is my go-to. When I cook prime rib for friends and family, this is exactly how I do it.
Smoked prime rib is a special-occasion meal. You’ve likely spent good money on the cut and will be sharing it with close family or friends, so don’t wing it—plan ahead for the best results.
What Exactly is a Smoked Prime Rib Roast?
A full prime rib, also called a standing rib roast, includes ribs six through twelve. It sits between the chuck and the short loin. Because this muscle sees little work, the meat is naturally tender and richly flavored.
How Much Do I Need?
A good rule of thumb is about one pound of bone-in prime rib per adult. A 4-bone roast typically weighs 8–10 pounds and will serve roughly 8–10 people. If you expect light eaters or lots of sides, you can reduce the estimate slightly.
If you buy your prime rib from a butcher, tell them how many people you’ll serve and they can recommend the right size. Quality matters for a special meal, so choose the best cut you can find.
How to Prepare a Smoked Prime Rib Roast
Smoked prime rib is impressive on its own, but I like to add a compound butter to boost flavor and moisture. Compound butter is easy to make and complements the beef beautifully.
For the compound butter you’ll need:
- Butter
- Garlic
- Rosemary
- Thyme
- Salt
- Pepper
Combine the softened butter with minced garlic, chopped rosemary and thyme, salt, and pepper using a mixer or by hand until well blended. Refrigerate until you’re ready to use it. Full measurements are listed in the recipe card below.
Preheat your smoker to 225°F using indirect heat and oak or apple wood—oak is a classic choice that pairs well with prime rib. While the smoker comes up to temperature, liberally coat the entire surface of the roast with the compound butter. Add a few herb sprigs on top if you like.
Place the buttered prime rib in a large roasting pan on a bed of chopped vegetables. The vegetables catch drippings and can be used to make a rich gravy from the pan juices.
How to Make Smoked Prime Rib
Put the roasting pan in the smoker and plan on roughly 30–35 minutes per pound at 225°F. Use a reliable instant-read thermometer to monitor internal temperature. Your initial target is 120°F.
When the roast reaches 120°F, remove it from the smoker and increase the smoker temperature to 450°F or higher. When the smoker reaches that higher temperature, return the roast and sear until the internal temperature reaches 130°F for rare or 135°F for medium-rare.
After removing the roast, let it rest for about 15–20 minutes. Resting allows juices to redistribute and makes the meat easier to slice thinly.
Serve thin slices of the smoked prime rib with the pan gravy or your favorite sides. You’ve just prepared a show-stopping centerpiece that will impress guests and taste fantastic.
Smoked Prime Rib Roast
Equipment
- Thermapen Mk4 or another instant-read thermometer
- Disposable gloves (optional)
- Dual-probe alarm thermometer for monitoring smoker and meat
Ingredients
- 6 pound bone-in prime rib
Compound Butter
- 8 Tbsp softened butter
- 1 Tbsp salt
- 1 Tbsp chopped rosemary
- 1 Tbsp chopped thyme
- 3 cloves garlic, minced
Instructions
- Set up your smoker to 225°F using indirect heat and oak or apple wood.
- Combine the compound butter ingredients until smooth.
- Spread the compound butter over the entire surface of the prime rib.
- Place the roast in a large roasting pan on a bed of vegetables and smoke for about 30–35 minutes per pound, until the internal temperature reaches 120°F.
- Remove the roast and raise the smoker temperature to 450°F. When it’s up to temp, return the roast and cook until the internal temperature reaches 130–135°F, depending on your preferred doneness.
- Let the roast rest for at least 15 minutes before slicing thin and serving.