This smoked prime rib is a beef roast coated in garlic and herb butter, then slow smoked to tender, melt-in-your mouth perfection. The ultimate meal for a special occasion.
Whenever I want to impress my guests, I serve a roasted turkey, a glazed ham or this amazingly delicious smoked prime rib. This prime rib is one of the best things I’ve EVER eaten!
Prime rib is one of the most luxurious cuts of meat you can buy. That being said, it’s also one of the most expensive meats, so it’s often reserved for special occasions. Prime rib is typically cooked in the oven, but once you try smoked prime rib, you’ll never go back to any other preparation method. It’s just that good!
How do you choose a prime rib?
You will likely have two choices at your store, either a bone-in or boneless prime rib. I always recommend purchasing the bone-in prime rib, I think it’s more flavorful and the bones serve as a built-in roasting rack for the meat. You’ll want to ask your butcher for a three bone prime rib roast, and ask for the chuck end rather than the loin end. That will ensure that you get the very best cut of meat.
How do you smoke prime rib?
The first step is to season your meat. I make a garlic and herb butter which is slathered all over the surface of the prime rib. I used a combination of thyme and rosemary for the herbs, but other great choices are parsley and sage. The roast then goes into the smoker until it cooks to the desired level of doneness. I personally like my prime rib around medium rare for maximum flavor and tenderness.
I cook my prime rib in a disposable aluminum pan. This helps to keep clean up to a minimum, and the pan also collects all the buttery juices that come off the meat, which you can spoon onto your prime rib before serving.
What is the best wood for smoking prime rib?
You want to choose a wood with a light flavor so that it won’t overpower the meat. I used apple wood, which imparts a mild, slightly sweet flavor. Cherry wood is also a great choice.
How much prime rib per person?
You’ll want to plan on one pound of prime rib per person. I used a three rib roast which was about 6 1/2 pounds total to feed 6 people.
How long do you cook prime rib?
I smoke my prime rib at about 250 degrees F. At this temperature, it takes approximately 30 minutes per pound to cook. This roast was in the smoker for 3 1/2 hours before it reached the desired medium rare temperature.
When is smoked prime rib done?
The best way to tell when your prime rib is done is to insert a thermometer into the thickest part of the meat to check the temperature. I use a digital thermometer that stays in the meat as it cooks so that I can continuously monitor the progress of my roast. The correct temperature range for prime rib is as follows
- Rare: 120-125 degrees F
- Medium Rare: 130-135 degrees F
- Medium: 135-140 degrees F
- Well Done: 145 degrees F or higher
You’ll want to pull your prime rib from the smoker when it reaches a temperature that is 5 degrees less than your desired ending temperature. After the roast comes out of the smoker, it gets covered with foil for 15 minutes and the roast will continue to cook that extra 5 degrees during the resting period. The roast in these photos was pulled from the smoker at 125 degrees F.
How do you carve a smoked prime rib?
The first step is to turn the roast upright to remove the bones. Use a sharp knife to cut against the curve of the bones to remove them all in one piece. After the bones have been removed, you can carefully cut your roast into slices for serving. I typically cut my slices about 3/4 inch thick but you can cut your roast thicker or thinner if you prefer.
What do you serve with prime rib?
I typically serve an assortment of classic holiday side dishes with my prime rib such as
- Loaded Mashed Potato Casserole
- Green Bean Bundles
- Sweet Potato Casserole with Marshmallows
- Cranberry Jello Salad
- Corn Pudding
This smoked prime rib is seriously one of the most delicious things I’ve ever eaten. The smoke flavor is infused into every bite and the meat is so incredibly tender. You will not be disappointed if you make this recipe, it’s going to be on my holiday table every year from here on out!
Smoked Prime Rib
Ingredients
- 6 lb bone in prime rib roast
- 6 tablespoons butter softened
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced thyme leaves
- 1 1/2 teaspoons minced rosemary leaves
- salt and pepper to taste
Instructions
- Preheat an electric smoker to 250 degrees F. Load the smoker with cherry or apple wood.
- Place the butter, garlic, thyme, rosemary, salt and pepper in a bowl. Stir to combine.
- Rub the butter all over the roast. Place the roast in a disposable aluminum pan.
- Place the roast in the smoker. Cook until a thermometer registers desired level of doneness (I like to cook to 125 degrees F).
- Remove the roast from the smoker and cover with foil. Let stand for 15 minutes. The roast will continue to cook during this time and the temperature will rise another 5 degrees.
- Remove the bones from the roast. Cut into slices and serve immediately with the pan drippings.
Regina says
We used our Traeger and loved it! The butter rub was amazing. Keeping in the rotation.
Eric says
We used this recipe for our Christmas meal. Cooked in a wood pellet smoker for about 3.5 hours. Everything with your recipe worked to perfection. Best prime rib I’ve had! Thank you.
carroll says
I have a tube shaped screen devise that one puts wood pellets into that is supposed to generate smoke in a bbq grill, Will this work on a prime rib and how long should I leave it on the coals? Maybe it would be fine for the entire cook time? I plan on using pecan wood pellets designed for pellet grills (I have not purchased a pellet grill yet, want to experiment this way first).
Sara says
You’ll want to occasionally check to make sure there are enough pellets and that there’s adequate smoke being generated, probably every 1 1/2 hours.
Debbie Williams says
I’m considering this recipe for Christmas Eve dinner. It sounds wonderful! In the past I’ve used a rub. My question is this, when the butter melts doesn’t all the flavor just sit in the bottom of the pan? Does the meat itself have enough flavor?
Thanks!
Sara says
The butter mixture soaks into the meat and anything left over in the pan you spoon onto the meat at the end. The meat picks up a ton of flavor from the smoker, this is the best prime rib I’ve ever had!
Debbie Williams says
Thank you Sara! Exactly what I needed to know!
Bill Tallant says
Herb medley rub on precooked meat at room temp
Just smoked 16.5lb roast , 5 bone at 250F
Internal temp 132F after 5.5hrs
Concerned it cooked to fast and might not be done but
don’t want to cut until cooled
Removed and foiled
Will report back
Mark Burriss says
What happened?
Matt says
I will be smoking At the same time two bone in rib-eyes. (1) 10 lb and (1) 5 lb. should I plan to smoke these about 7 hours or only go by the size of the largest piece? Thank you.
Sara says
You’ll need to put a thermometer into each piece of meat and the 5 pound piece will need to go in sometime after the 10 pound piece is partially cooked. You can’t cook them both for the same amount of time because the 5 pound roast will be way overcooked by the time the 10 pound roast is done.
jed says
ok i am in panic mode as what do do with this prime rib-gonna try your way and was wondering how often you add chips to your smoker when cooking for that length of time
thanks and i will let you know how it turns out
Sara says
I check on the wood chips every 45 minutes and refill as needed!
jed says
wanna thank you the meat turned out great, i did learn with bone in put the temp probe closer to bone
in the meat for better result-took mine out at 125 and was to rare except for 1 guest,so i flashed it in oven for 5 min-but everybody loved it, will use this site again-happy new year!!
Bear Mama says
Our grocery store had boneless prime rib for HALF OFF just before the holidays, so you’d better believe I grabbed one! We have an electric smoker and are planning to use this recipe. How should we adjust this for a boneless cut? I have only ever made prime rib in the oven, and I know it is a bit less time when it is boneless in the oven. I am assuming the same is true of this recipe? Any coaching advice? Looks delicious!
Sara says
A boneless cut will likely take less time to cook. That’s the only difference, otherwise you can proceed with the recipe as directed. The most important thing is to use a thermometer, that way you’ll know exactly when it’s done!
April says
This looks amazing and I’m going to make it for Father’s Day. Do you sear yours at all, either before or after? Thanks!
Sara says
I don’t sear mine, but you can if you prefer!
Whitney says
We recently bought a smoker and have been trying less expensive cuts of meat with great success. My husband loves prime rib and want to do one for Easter. I’ve never cooked one let alone smoke one! Looking for a simple recipe as so afraid to ruin it I found yours. What a success! Could not have been easier and the reviews from my husband and teenage sons was , “It was perfect! Best one I every had!” Thank you so much!
Sara says
So happy to hear everyone enjoyed the prime rib, this is one of my all time favorite recipes!
Debbie says
We love prime rib and this should be perfect for New Years Eve!
Oliva says
This makes my stomach growl! Looks delicious! I like to throw some Rosemary clippings on the coals when smoking. Thank you so much for sharing this recipe.
LavandaMichelle says
You make cooking prime ribs easy. I have to try your step by steps way of cooking them, and hopefully they taste as good as your look.
Cindy Ingalls says
You really can’t go wrong with herb butter, especially when paired with prime rib. So delicious and a nice treat for a cold winter night.
Tiffany La Forge-Grau says
I have to admit that I have not mastered the art of smoking a roast. I am intimidated by the thought of ruining a good roast if I didn’t get it right. This looks like a delicious recipe to finally take the leap and try.
Tiffany La Forge-Grau says
I have to admit that I have not mastered the art of smoking a roast. I am intimidated by the thought of ruining a good roast if I don’t get it right. This looks like a delicious recipe to finally take the leap and try.
Amy says
I am definitely saving this for later! My husband absolutely loves prime rib!
Ave says
Your prime rib looks absolutely mouthwatering! It would be a perfect dish for any special occasion! I wish I had the electric smoker so I could give this recipe a try!
Heather @ US Japan Fam says
WOW, just WOW!!! Love the step by step directions you provide, so helpful, even how to pick out the meat and wood!!! And beautiful photos! I don’t know if my kitchen skills are up for this but dang, I wanna try!
Gladys Parker says
OMGoodness, I have not thought about prime rib in a long time. Your pictures are mouth watering. I cannot decide now if I want the ham or this prime rib for Christmas. I think I’ll ditch the turkey and have one of each ham and prime rib .for the two holidays!