Smoked Prime Rib Roast

By:

Marry

Published:

October 12, 2025

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This Smoked Prime Rib Roast Recipe is not just a meal; it’s an experience that brings people together. Imagine the aroma of perfectly smoked beef wafting through your home, enticing family and friends to gather around the dining table. The prime rib becomes a centerpiece, generating excitement and anticipation among your loved ones. With a beautiful crust, tender meat, and flavorful juices, every slice promises to make your celebrations memorable. It’s perfect for holidays, birthdays, or even a Sunday dinner. So, let’s roll up our sleeves and bring this sumptuous dish to life, ensuring that we savor every moment—and every bite!

Why This Recipe Works

This Smoked Prime Rib Roast recipe stands out due to its unique garlic herb rub and the dry brining technique that enhances the flavor and tenderness of the meat. The low and slow smoking process allows the prime rib to absorb enchanting smoky flavors, resulting in a succulent and juicy roast that is sure to wow your guests. The combination of herbs and garlic elevates the beef, making each mouthful a delicious experience. Dry brining, meanwhile, helps to seal in the moisture, ensuring that the roast remains tender throughout cooking.

Why You’ll Love This Smoked Prime Rib Roast Recipe

This recipe is perfect for special occasions, family gatherings, or simply to treat yourself to an exquisite meal at home. The savory combination of garlic, herbs, and perfectly smoked beef creates an irresistible dish that turns any meal into a celebration. It’s not just about the flavors; it’s about sharing a beautiful meal with those you love.

Ingredients

15 lb Prime Rib Roast (choose PRIME, not Choice)
1/2 cup Kosher Salt (for dry brine)
1 cup softened Butter
6 cloves Garlic (minced)
6 sprigs Fresh Rosemary (finely diced)
10 sprigs Fresh Thyme (finely diced)
1 bunch Fresh Parsley (finely diced)
1 tbsp Black Pepper

Preparing the Dry Brine

Dry Brining the Roast

Start by sprinkling the prime rib generously on all sides with Kosher salt and letting it sit in the fridge uncovered for 24-36 hours. This process enhances the meat’s flavor and texture, allowing it to absorb the salt and moisture. When you finally cook it, the result is a tender roast bursting with flavor, making the wait absolutely worth it.

Prepping Your Smoker

Preheat the Smoker

Next, set your smoker to 225°F, following the manufacturer’s instructions to ensure optimal performance. Take your time with this step—getting the right temperature is crucial for that low and slow cooking we want. The anticipation builds as you wait for it to heat up!

Creating the Garlic Herb Rub

Mix the Garlic Herb Ingredients

While the smoker is preheating, mix together the minced garlic, diced rosemary, thyme, parsley, and black pepper in a small bowl. Stir until well combined. If you didn’t dry brine, now’s your chance to add salt to taste. This rub is where the magic happens—it infuses the roast with flavor that complements the rich marbling of the beef.

Rubbing the Roast

Apply the Herb Rub

Using clean hands, evenly spread the garlic herb mixture on three sides of the prime rib roast. Feel free to add some to the fat cap if you desire—even a little bit can enhance the flavor. The key is to ensure that every bit of that beautiful roast is coated in those fragrant herbs.

Smoking the Prime Rib

Smoking Time Calculation

Now, it’s time for the star of the show! Place the beef directly on the grill grate with the fat side facing up. Insert a meat thermometer probe into the thickest part of the roast. It’s essential to keep an eye on the temperature. Smoke the prime rib for approximately 35 minutes per pound—this should total around 5 1/2 hours for a 15 lb roast. Aim for an internal temperature of 120°F for rare—it’s worth investing in a good meat thermometer to help you achieve this.

Resting the Meat

Wrap and Rest the Roast

Once smoked to perfection, wrap the roast in non-coated butcher paper or aluminum foil. Let it rest for about 30 minutes or until the internal temperature reaches 125°F. This crucial step allows the juices to redistribute throughout the meat, ensuring you get a tender and juicy slice every time.

Slicing and Serving

Slice and Serve

Finally, unwrap the roast and place it on a cutting board. Carefully slice into individual servings. Serve immediately with au jus and freshly grated horseradish for a well-rounded dining experience. The blend of flavors and textures will impress everyone at your table.

Serving Suggestions

To really round out your meal, consider pairing this delightful smoked prime rib with roasted vegetables, creamy mashed potatoes, or a fresh garden salad. Each option will complement the rich flavors of the beef beautifully.

Tips for Success

For the best results, always choose a high-quality prime rib roast. The quality of the meat plays a significant role in the final dish.
Don’t skip the dry brining process—it’s vital for added flavor and juiciness.
Invest in a reliable meat thermometer; it’s your best friend in ensuring perfect doneness.

Variations

Feel free to experiment with different herb blends for your rub. Adding dill or oregano can offer a fresh twist. If you like heat, consider incorporating cayenne pepper or smoked paprika into the garlic herb rub. The sky’s the limit with flavor combinations you can create.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When it comes time to reheat, do so gently in the oven to maintain tenderness. High temperatures could dry out your precious roast, and nobody wants that!

Pairing Ideas

To elevate your dining experience, complement your smoked prime rib with a full-bodied red wine like Cabernet Sauvignon. Alternatively, serve it alongside a zesty chimichurri sauce for an exciting flavor twist that enhances every bite.

FAQs

1. How long should I smoke a prime rib roast?
Smoke for approximately 35 minutes per pound, aiming for an internal temperature of 120°F for rare.

2. Can I use a gas or charcoal grill instead of a smoker?
Yes, both types of grills can be used for smoking by adding wood chips for flavor.

3. What is the best temperature to serve prime rib?
The ideal serving temperature is 125°F after resting, which allows for perfect medium-rare doneness.

4. How do I store leftover smoked prime rib?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

5. Can I reheat smoked prime rib?
Yes, gently reheat in the oven to maintain juiciness, avoiding high temperatures that may dry it out.

Impress your friends and family with this ultimate smoked prime rib roast recipe that blends rich flavors with an inviting presentation. Treat yourself to a luxurious feast that is sure to become a beloved feature at your gatherings. Create this unforgettable dish, and enjoy every moment spent with family and friends!