My Favorite Smoked Prime Rib Roast Recipe • Smoked Meat Sunday (2024)

There are a lot of different ways to prepare prime rib, but this smoked prime rib roast recipe is by far my favorite. If I am cooking a prime rib for my friends and family this is exactly how I do it.

Before we get into all the details let's set the table - smoked prime rib is not an everyday meal. It's special. You've invested good money in the meat, and there's a good chance that you'll be sharing this meal with your closest family members and friends. That's why it's so important not to wing it.

What Exactly is a Smoked Prime Rib Roast?

A full prime rib—sometimes referred to as a standing rib roast—is comprised of the sixth through the twelfth ribs (seven bones): It is located between the chuck and short loin sections. This muscle doesn't get worked much, making it incredibly tender.

How Much Do I Need?

I plan approximately one pound of meat per adult. If I know that some of my guests are light eaters, I adjust accordingly. A 4-bone prime rib will weigh 8-10 pounds and is perfect for a gathering of 8-10 people.

If you order the prime rib at a butcher, let them know how many people you'll be feeding, and they should be able to give you a recommendation for how big a prime rib roast you'll need. Alternatively, you can order a prime rib online or grab it locally. When I'm cooking a special meal, it's even more important for the quality of the meat to be the best it can be.

How to Prepare a Smoked Prime Rib Roast

A smoked prime rib roast is fancy, but I like to doctor it up a little bit. Adding compound butter to the surface of the prime rib will add an extra layer of flavor and moisture to this already incredible cut of meat.

If you've never made compound butter before, that's ok! It's easy to make, and this is a great time to give it a shot. You'll just need a few ingredients:

• Butter
• Garlic
• Rosemary
• Thyme
• Salt
• Pepper

Combine all of the ingredients using a mixer, and set to the side. Full measurements for each ingredient can be found in the recipe card at the bottom of this post.

Set up your smoker to smoke at 225 degrees using indirect heat and oak wood. There are a lot of different wood options available, but with smoked prime rib, I've found that it's best to stick to Oak or Apple.

While the smoker is coming up to temperature, cover the entire surface of your prime rib with the compound butter mixture. You can add a few sprigs of herbs on top of the roast if you'd like too.

I place the prime rib in a large roasting pan with chopped veggies. This will catch the juices, and if you'd like, you can use them to make a GREAT gravy to serve with the prime rib.

How to Make Smoked Prime Rib

When your smoker is up to temp, place the roasting pan in your smoker. Plan on smoking the prime rib for 30-35 minutes per pound. Your goal here is to get the internal temperature up to 120 degrees. It's really crucial that you use a high-quality thermometer, and the Thermapen is my go-to for every cook.

When the internal temp hits 120, pull the roasting pan with the prime rib from the smoker and adjust your temp up to 450+ degrees. When the smoker gets up to temp, place the prime rib back in the smoker and let it cook until the internal temp hits 130 (rare)-135 (medium rare) degrees.

Let the smoked prime rib rest for about 20 minutes before slicing it thin and serving.

If you made it this far, congratulations, you just made an incredible cut of beef, and you're going to eat REALLY well. If you're looking for other high-end meals like this one, consider my smoked picanha recipe. Another great option is my smoked beef wellington recipe or my fool-proof brisket recipe.