Smoked Prime Rib Roast Recipe

This smoked prime rib roast boasts a crispy exterior with a juicy, flavorful interior. Perfectly seasoned and cooked low and slow in a smoker, it's sure to be the star of any meal. Below is a detailed guide to achieving the perfect smoked prime rib roast.

Ingredients

• 2 teaspoons kosher salt
• 1 (5-pound) boneless prime rib roast
• 5 tablespoons olive oil
• 2 tablespoons cracked black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 1 teaspoon paprika
• teaspoon cayenne pepper

Step-by-Step Instructions

Step 1: Begin by gathering all your ingredients. Once you have everything, sprinkle kosher salt evenly over the entire surface of the roast. After salting, wrap the roast tightly in plastic wrap. Refrigerate it for at least 4 hours, or overnight if possible, to allow the flavors to develop.

Step 2: While the roast is resting in the refrigerator, prepare the seasoning oil blend. In a medium bowl, combine olive oil, cracked black pepper, garlic powder, dried rosemary, dried thyme, onion powder, paprika, and cayenne pepper. Let the mixture sit for about an hour to allow the flavors to meld together.

Step 3: Once the oil mixture is ready, remove the roast from the fridge. Pour about three-quarters of the oil blend over the top of the roast, massaging it thoroughly into the surface of the meat. Flip the roast and repeat with the remaining oil mixture. Place the roast back on a plate and refrigerate it for at least 1 hour, or up to 12 hours for even better flavor.

Step 4: Preheat your smoker to 225F (110C) to 230F (107C). Add your choice of wood chips, preferably hickory or pecan, to the smoker for that perfect smoky flavor. Insert an oven-safe meat thermometer into the thickest part of the roast, ensuring it's not touching any bone.

Step 5: Place the roast in the smoker and cook it low and slow until it reaches medium-rare, about 3 to 3 hours. Youre looking for an internal temperature of 130F (54C). Once the roast is done smoking, carefully remove it from the smoker.

Step 6: Preheat your grill to the highest setting, or alternatively, heat your oven to 500F (260C) to 550F (288C). Place the roast on the grill or in the oven for about 5 to 10 minutes, or until the exterior becomes crispy and golden brown, achieving a reverse sear.

Step 7: Once the roast has a nice, crunchy crust, remove it from the heat and allow it to rest for 10 to 15 minutes. This resting period ensures the juices redistribute, making for a more flavorful and tender roast when sliced.

Step 8: Slice the prime rib roast into thick cuts and serve. Enjoy your perfectly smoked prime rib!

Cook's Notes

• For salting, use teaspoon of salt per pound of roast to ensure an even seasoning.
• Do not use a roasting pan with a V-shaped rack for smoking the roast. This can block airflow around the meat, resulting in uneven cooking and a soggy crust.
• If you wish to save the juices for au jus, place a pan under the roast in the smoker to collect the drippings.
• For a more well-done roast, heat beef broth in a frying pan until boiling. Place a slice of roast in the pan for 30 seconds, flip, and cook for another 30 seconds. Keep in mind that this will alter the beautiful pink color of the roast.

What to Serve With Smoked Prime Rib

Pair this mouthwatering smoked prime rib with these delicious sides:

• Mascarpone Mashed Potatoes
• Fast and Easy Creamed Spinach
• Brussels Sprouts Gratin

Nutrition Facts (per serving)

Nutrition	Amount per Serving
Calories	358
Total Fat	26g
Saturated Fat	9g
Cholesterol	80mg
Sodium	555mg
Total Carbohydrates	2g
Dietary Fiber	1g
Protein	27g
Vitamin C	1mg
Calcium	26mg
Iron	4mg
Potassium	409mg