Description
This smoked prime rib recipe delivers an incredibly juicy, flavorful roast with a perfectly seasoned crust and tender, pink interior. The low-and-slow smoking process infuses the beef with deep, rich flavors that will impress everyone at your table.
Ingredients
Scale
- 6 to 8-pound Prime Rib Roast (Bone-in or Boneless)
- 2 tablespoons Avocado Oil (or Olive Oil)
- 2 tablespoons Onion Powder
- 2 tablespoons Thyme
- 2 tablespoons Garlic Salt
- 3 tablespoons Prime Rib Seasoning (Store-bought or Homemade)
- 2 tablespoons Montreal Steak Seasoning
- 1 tablespoon Fresh Ground Himalayan Pink Salt
- 1 tablespoon Fresh Ground Pepper
Instructions
- Prepare the Prime Rib: Pat the roast dry and rub with avocado oil. Coat thoroughly with the seasoning mix. Refrigerate for 24-48 hours.
- Preheat the Smoker: Heat smoker to 225°F. Use applewood or hickory pucks for flavor.
- Smoke the Prime Rib: Place the roast on the smoker, insert a thermometer, and smoke for about 40 minutes per pound.
- Monitor Temperature: Aim for your desired internal temperature (Rare: 120-125°F, Medium-Rare: 130-135°F, Medium: 140-145°F, Medium-Well: 150-155°F, Well-Done: 160°F and above).
- Rest the Roast: Remove from the smoker, tent with foil, and rest for 1 hour.
- Slice and Serve: Cut against the grain and serve with your favorite sides and sauces.
Notes
- Allow the prime rib to come to room temperature before smoking.
- Always use a meat thermometer to ensure accurate doneness.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 5 to 6 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American