This smoked prime rib is sure to be the star of any occasion and a fitting centerpiece to holiday meals and Christmas gatherings! Everyone will be feeling extra joyful with a juicy hunk of smoked beef on the table. Check out all of my tips and walk-through instructions for perfectly smoking your boneless prime rib or standing rib roast this holiday!
¼teaspoonchili powder(or cayenne pepper - both are optional)
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Instructions
Preparation
Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.
If your standing rib roast has been cut from the bone and tied, remove the butcher twine and trim any fat as needed.
(optional) Tie the rib roast with butcher twine. For a bone-in roast, tie between the bones. For boneless roasts, tie every 1.5 inches down the length of the roast.
Prime Rib Dry Rub
Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, dried rosemary and the optional chili powder or cayenne pepper) and set aside.
Place the prime rib on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Massage the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of your roast. *Don't be shy with the seasoning!
Smoking The Prime Rib
Prepare your smoker. Place the wood pellets/chips in your tray, and preheat the smoker to 225°F (107°C) according to the manufacturer instructions. *I like hickory and oak for prime rib, followed by maple, pecan, or walnut. Fruit trees like cherry or apple are also nice.
Transfer the rubbed prime rib roast to the smoker rack (bone side down for a standing rib roast) in your preheated smoker. Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib), until the internal temperature of the roast reaches your desired doneness in the next step below.
When the roast has an internal temperature of 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, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your smoker and allow it to rest tented loosely with aluminum foil for at least 30 minutes before slicing and serving.
(Optional) Reverse Sear
To reverse sear your prime rib before serving, remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed above. Transfer the roast to a cutting board or platter and cover with aluminum foil while you bring the temperature of your smoker up to 400°F (205°C).
Once your smoker is fully heated, return the roast and sear until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM. *Keep a close eye on your prime rib as this searing step moves along quickly.
Remove your prime rib from the smoker and replace the aluminum foil over the roast to rest for at least 15 minutes before serving.
Notes
Usually, I allow the prime rib to come to room temperature before cooking. However, in the case of smoking prime rib, you do not need to do this.
You'll get a better-smoked flavor from starting with a cool prime rib portion straight out of the refrigerator. Your prime rib, whether a bone-in-standing rib roast or boneless, will sweat as it heats in the smoker. This 'sweat' allows the smoke to permeate the roast best.
When cooking in a smoker, remember that while estimated times are given per pound for the cooking time, you should always judge the timing based on the temperature of the meat.
This is why using an accurate, calibrated meat probe or digital meat thermometer is important when smoking your prime rib. Monitor your roast as it nears 125°F (52°C), which is the minimum internal temperature needed for rare doneness.
Tying up your roast helps to keep the meat (eye and cap) and fat portions from separating during smoking or roasting.
Use butcher twine to tie the roast between the ribs (for a standing rib roast) or every 1 ½ inches (for a boneless prime rib roast) down the length of your prime rib. It not only makes for a neater appearance but also makes carving the roast easier.