Smoked Prime Rib
This Smoked Prime Rib has a smoky crust and a perfectly pink center. This foolproof method makes an impressive dinner without the stress!
Servings: 10 servings
Calories: 257kcal
Equipment
- 1 Smoker
- 1 digital meat thermometer or probe thermometer
Ingredients
- 1 6 pound prime rib roast
- 1 tablespoon olive oil or melted butter
- ¼ cup beef rub
- 12 ounces unsalted butter
- 4 Tablespoons fresh herbs parsley, rosemary, oregano, and thyme finely chopped
Instructions
- Allow the prime rib roast to rest at room temperature 3 hours
- Coat the roast in olive oil and then the rub.
- Combine the softened butter and chopped herbs.
- Using damp hands, place the butter on top of the roast (opposite from the fat cap)
- Roast at 500°F in a preheated smoker for 5 minutes per pound (30 minutes)
- Reduce the temperature of the smoker to 225°F and smoke until the internal temp reaches 125°F.
- Let the prime rib rest before slicing. The internal temperature will continue to rise to about 130ºF which is the perfect medium rare.
Video
Notes
- Storage Instructions: Let the smoked prime rib cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, keep slices whole or lightly wrapped to prevent drying out.
- Reheating Instructions: Place slices in a pan with a little au jus, cover, and warm gently at 250°F.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 0.1g | Protein: 0.4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 5mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 985IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.1mg
