Smoked Prime Rib

Smoked prime rib might be the most impressive thing you can pull off your smoker, and it honestly couldn’t be simpler. This prime rib recipe turns a luxurious standing rib roast into the perfect centerpiece for any special occasion, complete with a rosy-pink center, beautifully seasoned outer edges, and that deep, smoky flavor every home cook dreams of. Whether you’re using a pellet grill, a classic electric smoker, or a Pit Boss grill, the method stays the same — low, slow, and all about hitting the correct internal temperature.

This is one of the first recipes Gage and I made together, testing out the RFX internal probe from Thermoworks. I wanted something foolproof — a simple smoked recipe that anyone could recreate, whether they picked up a bone-in rib roast from their local grocery store or splurged on a prime grade or USDA prime roast from a specialty butcher. Prime rib is already a beautiful cut of beef from the primal rib section of the cow, known for its rich marbling, natural tenderness, and big flavor. Smoking it just takes everything further.

Ingredients Needed

Don’t let prime rib intimidate you — the ingredients are surprisingly simple. A good cut of beef, a solid rub, and fresh herbs are all you need for big flavor.

• Standing Rib Roast (Bone-In or Boneless) – This is your main roast. Bone-in adds moisture and insulation, while a boneless rib roast cooks slightly faster.
• Olive Oil – Helps the seasoning stick and crisps the bark. Melted butter works too.
• Costco Prime Beef Rub – Gives depth and color. Any beef rub works, or mix your own. Just make sure it has kosher salt, pepper, garlic powder, and onion powder.
• Fresh Herbs (rosemary, thyme, oregano) – combines with the butter to make a delicious compound butter.

Equipment Needed

Smoker (pellet grill, electric smoker, or grill with indirect heat) - You’ll need a smoker or grill that can hold a steady low temperature around 225–250°F and also handle a high-heat finish at 500°F. Pellet grills make this especially easy, but any smoker that allows indirect heat will work beautifully for smoked prime rib.

Digital Meat Thermometer or Probe Thermometer - This is non-negotiable for prime rib. A digital meat thermometer or probe thermometer lets you track the internal temperature accurately so you can pull the roast right at 120°F for a perfect medium-rare finish after resting.

Aluminum foil - Lightly tenting the roast with foil during the resting period keeps it warm without trapping steam, allowing the juices to redistribute throughout the meat.

Butcher’s Twine (optional) - If your prime rib roast is uneven or loosely shaped, tying it with butcher’s twine helps it cook more evenly and keeps it looking neat when sliced.

Tips and Tricks for Success

• Let the roast sit at room temperature before smoking — it ensures even cooking.
• Tie your roast with butcher’s twine if it’s loose or uneven.
• Always cook using indirect heat on the center rack of the grill.
• Place the roast on a wire rack to help smoke circulate evenly. • Use a digital meat thermometer or probe thermometer for accuracy.
• Finish with a reverse sear to get that deep, golden crust.
• When slicing, use a long sharp knife and glide — don’t saw.
• Protect the center of the roast by letting it rest before slicing.
• Tent with aluminum foil during the smoked prime rib rest.

How to Make Smoked Prime Rib

This recipe uses a low-and-slow smoking method followed by a high-heat finish for the perfect crust. The step-by-step instructions guide you through each stage so your prime rib cooks evenly and stays juicy.

1. Allow the prime rib roast to rest at room temperature for 1 hour per pound (6 hours) to promote even baking.
2. Coat the roast in olive oil and the rub.
3. Combine the butter and chopped herbs.
4. Using damp hands, place the butter on top of the roast.
5. Roast at 500°F preheated smoker for 5 minutes per pound (25 minutes) Reduce the temp 225°F and smoke until the internal temp reaches 120°F.
6. Let the prime rib rest before slicing.

I gotta say... this roast delivered on all fronts this holiday season. The bark, the juices running across the cutting board, the aroma — everything about it feels like a steakhouse moment right in your backyard. There are so many different ways to cook prime rib, but smoking gives you the most forgiving cooking environment. No stress. No overthinking. Just slow heat, good seasoning, and letting the meat shine. I like to serve this gorgeous prime rib with a side of Creamy Mashed Potatoes, Honey Glazed Carrots, and a smear of my delicious Dijon Cream Sauce.

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