This juicy, tender Smoked Prime Rib is spectacular for special occasions. Follow this clear, reliable method to produce a perfectly smoked prime rib roast every time — a showstopper for holiday dinners or celebrations.
An Ultimate Smoked Prime Rib Roast
Prime rib is a classic holiday centerpiece. While an oven-roasted standing rib is delicious, smoking a prime rib on a pellet smoker (we used a Traeger) delivers exceptional flavor and tenderness. The subtle smoke enhances the meat without overpowering it, and a finishing sear gives you a beautiful crust. Serve with horseradish sauce or au jus for a complete, memorable meal.
If you have leftovers, they make an incredible prime rib sandwich — a great reason to cook a little extra.
What You Will Need
- Prime rib – boneless or bone-in. Bone-in may take slightly longer to reach temperature.
- Kosher salt & ground black pepper – simple, classic seasoning. Substitute a dry rub if you prefer a more complex flavor.
- Ghee or butter – softened for mixing with herbs and rubbing over the roast.
- Fresh herbs – we use parsley, thyme and rosemary, but any combination you like will work.
What is a Prime Rib Roast
Prime rib comes from the cow’s primal rib section. Ribeye steaks are cut from this roast. The term “prime” refers to the cut’s origin (the primal rib), though there is also a U.S. grade called Prime, which indicates higher marbling. Choice-grade prime rib is common and still yields excellent flavor, so don’t stress over grade — a well-prepared roast will shine.
How Much Smoked Prime Rib Per Person
Plan about 1 pound per adult to allow for bone and trimming. Increase slightly if you want generous leftovers.
Smoked Prime Rib vs. Roasting In The Oven
Oven-roasted prime rib is excellent, but smoking adds a depth of flavor and an unmistakable smokiness that elevates the roast. Smoking at a low temperature produces a uniform cook and tender texture before the final sear creates the crust.
How To Smoke A Prime Rib
Start by choosing boneless or bone-in. If you buy bone-in, ask your butcher to trim the ribs or to tie them on for you. Pat the roast dry with paper towels and season generously with kosher salt and pepper. Let it sit at room temperature for about an hour — this short rest helps shorten cook time and promote even cooking.
While the roast comes to temperature, make the herbed butter. Soften the butter or ghee and mix in chopped fresh herbs. Rub this all over the roast, then place the roast fat side up on a wire rack set in a sheet pan to catch drippings.
Place the roast on the smoker set to 225°F and insert a probe into the thickest part to monitor internal temperature. Smoke until the internal temperature reaches about 118–120°F for a medium-rare target after searing. This first stage can take roughly 35–40 minutes per pound at 225°F.
Should I Sear A Prime Rib Before Smoking
Skip searing before smoking. Use the reverse-sear method: smoke low and slow first, then sear briefly at the end to form the crust. This gives even doneness and a superior interior texture.
For a medium-rare finish, remove from the smoker at 118–120°F. You’ll finish the roast with a quick hot sear that raises the internal temperature into the 130–135°F range after resting.
How Long To Smoke Prime Rib
Time varies with roast size and whether it’s bone-in. A 4½ lb boneless roast typically took about 3 hours at 225°F to reach 118°F. As a guideline, expect about 35–40 minutes per pound at 225°F for the initial smoke to reach the pull temperature for reverse searing.
To sear, preheat a large cast-iron skillet over medium-high to high heat. Add 2–3 tablespoons of rendered fat or butter from the roasting pan and sear the roast about 1–3 minutes per side, basting as you go. Check the internal temperature — aim for about 125–128°F before removing, as the roast will continue to rise to 130–135°F while resting.
Remove the roast and let it rest on a cutting board for about 15 minutes before slicing. Resting lets the juices redistribute for a juicy, even slice.
What To Serve With Smoked Prime Rib – Make it a Meal
Traditional sides pair beautifully: mashed potatoes (Yukon Gold or smoked mashed), roasted or smoked vegetables, and a bright vegetable side such as green beans. Don’t forget a horseradish sauce or an au jus for serving.
Other Smoked Meat Recipes You Might Like
Garlic Herb Smoked Leg of Lamb with Chimichurri
Smoked Chicken Quarters (Juicy + Crispy Skin)
Smoked Beef Tenderloin + Horseradish Sauce
Smoked Corned Beef and Cabbage + Smoked Butter
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Ingredients
Prime Rib
- 4–6 pound prime rib roast
- Kosher salt and ground black pepper
Herbed Butter
- 4–5 tablespoons butter or ghee, softened
- 2 tablespoons fresh herbs (chopped parsley, thyme and rosemary)
Instructions
- Prep Meat: Pat the 4–6 pound prime rib dry with paper towels. Season generously with kosher salt and ground black pepper. Let sit at room temperature about 1 hour.
- Herbed Butter: Combine softened butter or ghee with the chopped fresh herbs. Rub the herbed butter all over the roast. Place the roast fat side up on a wire rack set in a sheet pan.
- Prep Smoker: Preheat smoker to 225°F.
- Smoke: Transfer the roast (on the wire rack and sheet pan) to the smoker. Insert a probe into the thickest part to monitor the internal temperature. Smoke until the internal temperature reaches about 118–120°F for a medium-rare finish after searing. This typically takes 2 hours 45 minutes to 4 hours (about 35–40 minutes per pound).
- Sear: Preheat a large cast-iron skillet over high heat. Add 2–3 tablespoons of rendered fat or butter from the sheet pan and sear the roast 1–3 minutes per side, basting with rendered juices. Check the internal temperature; aim for roughly 125–128°F before removing. If needed, continue searing briefly until it reaches that temperature.
- Rest: Remove from the skillet and let rest 15 minutes before slicing; the internal temperature will rise into the 130–135°F range during this time.
- Serve: Slice and serve with horseradish sauce or au jus.
Notes
- Smoke Time: A 4½ lb boneless prime rib took about 3 hours to reach 118°F in our smoker. Times vary with size, thickness, ambient conditions and smoker hot spots — rely on internal temperature rather than time alone.
- Bone-in vs. boneless: Both methods work. Bone-in roasts often take longer, so monitor internal temperature closely.
- Seasoning: Swap the salt-and-pepper approach for a dry rub if desired.
- Wood choice: Hickory, cherry or oak are all excellent; use what you have available.
- Reverse-searing: If you prefer not to sear after smoking, smoke the roast until its internal temperature reaches 130–135°F for medium-rare.
- Side dishes: Mashed potatoes, roasted green beans, smoked vegetables, horseradish sauce or au jus complement the roast nicely.
- Leftovers: Store in an airtight container in the refrigerator up to 3 days — leftovers are perfect for sandwiches.
Nutrition
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