Description
A succulent smoked prime rib roast beef recipe that delivers a perfectly tender and flavorful dish, enhanced with a smoky aroma.
Ingredients
Scale
- 1 (5-7 lb) prime rib roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- Wood chips (hickory or oak) for smoking
Instructions
- 1. Remove the prime rib roast from the refrigerator and let it sit at room temperature for at least 1 hour before smoking.
- 2. Preheat your smoker to 225°F (107°C).
- 3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary.
- 4. Rub the olive oil all over the prime rib roast, then coat it evenly with the spice mixture.
- 5. Place the wood chips in the smoker according to the manufacturer’s instructions.
- 6. Once the smoker is ready, place the prime rib roast on the smoker grate, bone-side down.
- 7. Smoke the roast until it reaches your desired internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. This usually takes about 3-5 hours, depending on the size of the roast.
- 8. Once the roast reaches the desired temperature, remove it from the smoker and let it rest for at least 20-30 minutes before slicing.
- 9. Slice the roast against the grain and serve with your favorite sides.
Notes
- For an even more flavorful crust, consider seasoning the roast a day in advance and refrigerating it overnight.
- Ensure your smoker is well-ventilated and maintain a consistent temperature for the best results.
- Adjust the cooking time based on the size of your roast and the temperature of your smoker.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sodium: 600
- Fat: 25
- Carbohydrates: 0
- Protein: 30
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