How to Perfectly Smoke Prime Rib
Stop scrolling - you've just found the ultimate smoked prime rib recipe. If you want a foolproof method for the most tender, flavorful prime rib you've ever tasted, this is it.
Servings: 10
Calories: 855kcal
Ingredients
- 5 lbs Prime Rib
- 1 tbsp Olive oil
- 1 tbsp Salt
- 1 tsp Pepper
- 1 tbsp Jack Daniels Steak Seasoning
- 1 head garlic top trimmed off
- 8 tbsp Steakhouse Butter
Steakhouse herb Butter:
- 8 tbsp unsalted butter softened
- 2 garlic cloves confit garlic for a richer flavor
- 1 tbsp freshly prepared horseradish
- ½ tbsp grated parmesan cheese
- 1 tbsp parsley minced
- 1 tsp Worcestershire sauce
- 1 tsp Course black pepper
- 1 tsp Salt
Instructions
Prep the prime rib
- Remove the rib roast from the packaging and pay dry.
- Score the fat cap: slice diagonally along the length of the fat cap with a sharp knife
- Rub the rib all over with the oil and then season liberally with the salt, pepper, and steak seasoning.
Prep the pellet smoker:
- Preheat grill to 225 F.
- Arrange wood chips in a smoking box and place them on the grill to add additional smoked flavor. Alternatively, use wood chunks in the back corner of the grill.
- While the grill is preheating, preheat a cast iron skillet over medium to medium-high heat.
- Starting with the fat cap, ser the prime rib on all sides, 10 to 12 minutes.
- Finish with the bones facing down in the skillet.
Remove from heat.
- Transfer the skillet to the preheated smoker and add a head of garlic to the pan and 2 tbsp butter on top of the prime rib.
- Smoke at 225 until the internal temp hits 125 F internally, about 2 ½ to 3 hours.
Rest
- Remove from heat and add 4 tbsp steakhouse butter over top of the prime rib while it rests for 20 to 30 minutes before slicing.
- Slice from the bones by running a knife along the rack of bones to separate the roast.
- Then slice into individual portions for serving.
- Serve with additional steakhouse butter, garnished with salt, minced parsley and freshly ground black pepper.
To make the steakhouse butter:
- In a small bowl, mash the butter and garlic with a fork. Add the horseradish, parmesan cheese, parsley, Worcestershire sauce, salt, and black pepper and mix until combined.
- Roll into a sheet of plastic wrap and store in the fridge to firm up until ready to use.
- Butter can be made 2 days ahead and will last 4 days in the fridge.
Notes
If using a gas grill: Cook over indirect heat. Prep the grill for 225 with one burner running to maintain the heat. Adjust as needed to hold at 225. Sear the prime rib in the cast iron skillet over the direct heat. Then slice the skillet on the cooler side of the grill. Close the lid and cook as directed above. User a smoker box or foil packet filled with wood chips for a grilled flavor. See our full recipe for a smoked prime rib on a gas grill for more in-depth instructions.
If using a charcoal grill: Prep your charcoal grill for indirect heat by arranging lit coals on one side of the grill, creating a 2-zone fire. Add a drip pan under the grill grate on the cooler side of the grill. Add wood chunks to the coals to add smoked flavor and place the lid on the grill. When the smoke has mellowed and is no longer dark, add the seared prime rib directly to the grill grate above the drip pan. Cover and allow to smoke as directed above, making sure your coals remain a consistent temperature of around 225F for the duration of the cook.
Using a digital probe thermometer will guarantee your prime rib does not overcook. Alternatively, an instant-read meat thermometer is essential to making sure your prime rib stays a perfect medium rare in the center.
If you like your beef more well done, cook to 130 to 135 F internally.
Remember, with a prime rib, the outside edges will always be more done than the middle.
If you like your beef more well done, cook to 130 to 135 F internally.
Remember, with a prime rib, the outside edges will always be more done than the middle.
Nutrition
Serving: 1g | Calories: 855kcal | Carbohydrates: 1g | Protein: 31g | Fat: 80g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1123mg | Potassium: 529mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 4mg