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
- Aluminum foil
- butcher's twine
Ingredients
- 1 6 pound prime rib roast
- 1 tablespoon olive oil or melted butter
- ¼ cup beef rub
- 12 ounces unsalted butter
- fresh herbs parsley, rosemary, oregano, and thyme
Instructions
- Allow the prime rib roast to rest at room temperature for 1 hour per pound (6 hours) to promote even baking.
- Coat the roast in olive oil and the rub.
- Combine the butter and chopped herbs.
- Using damp hands, place the butter on top of the roast.
- 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.
- Let the prime rib rest before slicing.
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: 0.02g | Protein: 0.3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 4mg | Potassium: 8mg | Sugar: 0.02g | Vitamin A: 850IU | Calcium: 8mg | Iron: 0.02mg