My smoked bison prime rib is seasoned with a simple and delicious dry rub before being smoked to absolute perfection! The meat is juicy, tender, and overflowing with flavor! I promise this smoked bison prime rib is a meal that will impress anyone!
Best Smoked Bison Prime Rib Recipe
Bison is a fantastic alternative to beef as it is leaner and has fewer calories! Even though it is on the healthier side, bison meat is known for being extra tender due to the fat marbling! If you’ve never tried bison, it is flavorful and juicy, not gamey as some might expect.
While it may take some time, this recipe is ridiculously easy to make and extremely impressive. All of the effort is simply in seasoning the meat, the rest is done in the smoker!
With the leftovers be sure to take a look at all my leftover prime rib recipes!
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🥘 Ingredients
You can pick up a bison prime rib at a butcher shop or specialty grocery store! All of the dry rub spices are fairly common kitchen staples.
Smoked Prime Rib Roast
- Bison Prime Rib – 3-pound boneless bison prime rib.
Smoked Bison Prime Rib Dry Rub
You can make my prime rib rub ahead of time to hurry everything up!
- Salt – 2 tablespoons of kosher salt.
- Pepper – ½ tablespoon of coarse ground pepper (freshly ground is best).
- Paprika – ½ tablespoon of paprika.
- Garlic Powder – ½ tablespoon of garlic powder.
- Onion Powder – 1 teaspoon of onion powder.
- Rosemary – 1 teaspoon of dried rosemary (or thyme).
- Sage – ½ teaspoon of ground sage.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make Smoked Bison Prime Rib
Sit back and watch the smoker work its magic! All you’re going to need is a smoker, a temperature probe, and a cutting board!
This recipe will make 6 servings, but you can always buy a bigger piece of aged bison to make more!
Preparation
- Rinse and dry. Before getting started, rinse the 3-pound bison prime rib under cool water and pat it dry with paper towels. If needed, remove any excess silver skin or fat.
- Tie with twine (optional). If you are aiming for a perfect presentation, tie your bison prime rib roast with twine every 1.5 inches down the length of the roast.
Prime Rib Dry Rub
- Combine the spices. In a small bowl, combine 2 tablespoons of salt, ½ tablespoon each of pepper, paprika, and garlic powder, 1 teaspoon of both rosemary and onion powder, and ½ teaspoon of sage. Set it aside.
- Season the meat. Place your bison prime rib on a baking sheet and generously sprinkle the dry rub over the meat (don’t be shy with the seasoning). Massage the dry rub into the meat on all sides, then roll the roast in the excess seasoning left on the baking sheet to coat the entire surface.
Smoking The Prime Rib
- Preheat. Load your smoker with wood chips or pellets and preheat it to 225°F (105°C) (*see note).
- Smoke. Place your seasoned roast on the grates of your smoker and close the lid. Smoke for about 2 hours for medium-rare (about 40 minutes per pound), or until it reaches your desired level of doneness.
- Remove. When your bison prime rib roast reaches 120-125°F (49-52°C) for rare, 125-129°F (52-54°C) for medium-rare, 130-139°F (54-59°C) for medium, or 140-145°F (60-63°C) for medium-well, remove it from your smoker and transfer it to a tray or cutting board. Loosely cover it with foil and allow it to rest for at least 30 minutes before you slice and serve. (Well-done is 160°F+ (68°C+) though I do not recommend it.)
Reverse Sear (Optional)
- Raise the temperature. If you would like to reverse sear your roast before serving, remove it from your smoker 10°F (5.5°C) shy of your desired internal temperature. Transfer it to a tray or cutting board and cover it with foil while you increase the temperature of your smoker to 400°F (205°C).
- Sear the roast. Once your smoker has come to temperature, return the roast and sear it until it reaches your desired level of doneness as listed above. (Stay close by because reverse searing will move along quickly).
- Rest. Transfer the bison prime rib from the smoker to a tray or cutting board and tent foil loosely over it. Let it rest for at least 15-20 minutes before you slice against the grain and serve.
For a well-rounded and complete dinner, serve your smoked bison prime rib with a baked potato and a side of baked beans! You could also add on some roasted green beans for a veggie side! Don't forget to use my prime rib au jus or my red wine au jus, Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I prefer hickory and/or oak for a roast such as this. My second preference would be maple, pecan, or walnut. Fruit trees such as apple or cherry would be okay as well.
- Cooking times vary due to variables in the weight of the roast. A good rule of thumb is that it will take about 40 minutes per pound. Always make sure to check your meat with a thermometer.
- To store: Tightly wrap your prime rib roast or place it into an airtight container in the fridge for up to 3 days.
- To reheat: Wrap your roast in foil with ¼ cup of beef stock added to keep it moist and flavorful. Place it in the oven at 300°F (149°C) and check on it every 10 minutes until it reaches an internal temperature of 165°F (74°C).
❓ What’s The Difference Between Prime Rib And Rib Roast?
Both of these meats come from the same part of the animal. The main difference is that a rib roast is typically boneless (and usually cut into ribeye steaks) whereas a prime rib still has the bone in it.
A prime rib roast can be either boneless or bone-in.
❓ Does Bison Cook Faster Than Beef?
Since bison is a leaner meat than beef, it does cook faster. In general, bison will cook roughly one-third faster than its beef counterpart.
Bison can be used to substitute beef in practically any dish, but it is important to not overcook your bison as it can become dry and chewy- so make sure to adjust the cooking time as necessary.
❓ Can you smoke a buffalo prime rib?
Yes! Most definitely, and it's wonderfully tasty! Follow the recipe here and cook your buffalo prime rib low-and-slow in your smoker.
😋 Best Smoker Recipes!
- Smoked Prime Rib
- Smoked Mac and Cheese
- Sweet Chili Dry Rub Smoked Beef Ribs
- Chipotle Dry Rub Smoked Chicken Wings
- Smoked Brussel Sprouts
- Traeger Smoked Turkey
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📖 Recipe Card
Smoked Bison Prime Rib
Ingredients
Smoked Prime Rib Roast
- 3 lb bison prime rib (boneless)
Smoked Bison Prime Rib Dry Rub
- 2 tablespoon kosher salt
- ½ tablespoon coarse ground pepper (freshly ground is best)
- ½ tablespoon paprika
- ½ tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary (or thyme)
- ½ teaspoon ground sage
(Note: 2x or 3x only changes the ingredient list)
Instructions
Preparation
- Before you get started, rinse the bison prime rib under cool water and pat it dry with paper towels. If needed, remove any excess silver skin or fat.
- (optional) If you are aiming for a perfect presentation, tie your bison prime rib roast with twine every 1.5 inches down the length of the roast.
Prime Rib Dry Rub
- In a small bowl combine all of the dry rub ingredients (salt, pepper, paprika, garlic powder, onion powder, dried rosemary and sage) and set it aside.
- Place your bison prime rib on a cutting board or baking sheet and generously sprinkle the dry rub over the meat (don't be shy with the seasoning). Massage the dry rub into the meat on all sides, then roll the roast in the excess seasoning left on the cutting board or baking sheet to coat the entire surface.
Smoking The Prime Rib
- Load your smoker with wood chips or pellets and preheat it to 225°F (105°C). *I prefer hickory and/or oak for a roast such as this. My second preference would be maple, pecan or walnut. Fruit trees such as apple or cherry would be okay as well.
- Place your seasoned roast on the grates of your smoker and close the lid. Smoke for about 2 hours for medium-rare (about 40 minutes per pound), or until it reaches your desired level of doneness as listed below.
- When your bison prime rib roast reaches 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, or 140-145°F (60-63°C) for MEDIUM-WELL, remove it from your smoker and transfer it to a tray or cutting board. Loosely cover it with foil and allow it to rest for at least 30 minutes before you slice and serve. *WELL-DONE is 160°F+ (68°C+) though I do not recommend it.
(Optional) Reverse Sear
- If you would like to reverse sear your roast before serving, remove it from your smoker 10°F (5.5°C) shy of your desired internal temperature. Transfer it to a tray or cutting board and cover it with foil while you increase the temperature of your smoker to 400°F (205°C).
- Once your smoker has come to temperature, return the roast and sear it until it reaches your desired level of doneness as listed above. *Stay close by because reverse searing will move along quickly.
- Transfer the bison prime rib from the smoker to a tray or cutting board and tent foil loosely over it. Let it rest for at least 15-20 minutes before you slice against the grain and serve.
Notes
- I prefer hickory and/or oak for a roast such as this. My second preference would be maple, pecan, or walnut. Fruit trees such as apple or cherry would be okay as well.
- Cooking times vary due to variables in the weight of the roast. A good rule of thumb is that it will take about 40 minutes per pound. Always make sure to check your meat with a thermometer.
- To store: Tightly wrap your prime rib roast or place it into an airtight container in the fridge for up to 3 days.
- To reheat: Wrap your roast in foil with ¼ cup of beef stock added to keep it moist and flavorful. Place it in the oven at 300°F (149°C) and check on it every 10 minutes until it reaches an internal temperature of 165°F (74°C).
Carl T. says
An amazing smoked prime rib recipe even better that its Bison!!!