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–+ servings
smoked prime rib roast
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5 from 4 votes

Smoked Prime Rib

Prepared with a simple BBQ dry rub before being cooked low and slow over hickory smoke, this delicious smoked prime rib is loaded with intense flavors inside that sink deep into each bite.
Prep Time30 minutes
Cook Time4 hours
Dry Brine8 hours
Total Time13 hours 30 minutes
Course: Dinner, Main Course
Cuisine: American, BBQ
Servings: 6
Calories: 1154kcal
Author: Ben Isham-Smith

Equipment

Ingredients

  • 5 lb prime rib roast boneless
  • 1 tbsp kosher salt for the dry brine
  • 2 tbsp yellow mustard

Dry Rub

  • 2 tbsp black peppercorns crushed
  • 2 tbsp kosher salt
  • 2 tbsp dark brown sugar

Instructions

Meat Prep

  • Place your prime rib roast on a chopping board. Trim the fat cap down to a thin layer, followed by any other excess fat and visible silverskin.
  • Create the dry brine by sprinkling salt over the entire meat surface, covering in an even layer
  • Shape the roast into a circular tube by pulling at each end and squeezing it. Tie with butcher's twine at each end to maintain its shape.
  • Place in refrigerator to dry brine overnight, or for at least 8 hours

The Smoke

  • When ready to cook, remove the prime rib from the refrigerator and allow it to come to room temperature as you prepare your smoker
  • Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set it up for 2-zone cooking.
  • In a small bowl, combine all the dry rub ingredients
  • Apply a thin layer of yellow mustard across the surface of the prime rib. Apply the dry rub blend to the roast, covering all sides. Leave to stand until your smoker finishes warming up.
  • Place the prime rib roast on the smoker grates. If you are smoking on a charcoal grill, ensure that you place the roast away from the heat source on the indirect side of the grates.
  • Smoke until internal temperature has reached 130°F (54°C) for medium-rare or 145°F (63°C) for medium, about 4 hours. Use a good meat thermometer to gauge the internal temperature.
  • Once the beef has hit the target temperature, pull the prime rib from the smoker and transfer it to a chopping board. Tent with aluminum foil and allow to rest for 10-20 minutes.
  • Slice to serve. Catch any drippings in a spoon and pour back over to add more juice.

Nutrition

Calories: 1154kcal | Carbohydrates: 6g | Protein: 52g | Fat: 101g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 44g | Cholesterol: 229mg | Sodium: 3713mg | Potassium: 893mg | Fiber: 1g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 6mg