A foolproof smoked prime rib with a deep mahogany crust and a perfectly pink center. Low-and-slow smoke does the work while a simple salt-and-herb rub builds incredible flavor. This is the centerpiece roast for holidays and special Sundays.
Ingredients
- 1 bone-in prime rib roast (4-5 lbs)
- 1/4 cup kosher salt
- 2 tablespoons coarse black pepper
- 2 tablespoons garlic powder
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried thyme
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced (for butter)
- Wood chunks or pellets: oak or hickory
Instructions
- Season ahead: Rub the roast all over with olive oil, then coat generously with the salt, pepper, garlic powder, rosemary, and thyme. Refrigerate uncovered overnight (or at least 4 hours) — this dry-brines the meat for a better crust.
- Set up the smoker: Preheat your smoker to 225°F (107°C). Let the roast sit at room temperature for 1 hour while the smoker heats.
- Smoke low and slow: Place the roast bone-side down in the smoker. Smoke until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare — about 3-4 hours.
- Butter baste and sear: Mix the softened butter with minced garlic. Slather over the roast, then sear over high direct heat (or a 500°F oven) for 5-8 minutes to crisp the crust.
- Rest and carve: Rest 20-30 minutes tented with foil. The temperature will rise 5-10 degrees. Carve against the grain into thick slices.
Pro tip: Use a leave-in probe thermometer — guessing is how prime rib gets ruined. Pull it 5-10 degrees BELOW your target temp; carryover cooking finishes the job during the rest.
Estimated nutrition per serving: 720 calories, 52g protein, 54g fat, 2g carbohydrates.
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