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This Smoked Prime Rib is a bold, show-stopping centerpiece that delivers a perfectly seasoned crust and a juicy, tender interior with every slice. Slow-smoked and finished hot for a beautiful sear, this prime rib recipe is ideal for holidays, special occasions, or anytime you want to impress. If you love rich, beef-forward flavors, this recipe pairs beautifully with other elevated smoked beef dishes and proves that simple ingredients, done right, create unforgettable results. Whether you’re serving it for Christmas dinner, a backyard gathering, or a celebratory cook, this smoked prime rib deserves center stage.
A Quick Look at the Recipe
🥩 Recipe Name: Smoked Prime Rib
⏱️ Ready In: About 3 hours (plus rest time)
👨👩👧👦 Serves: 6–8
🥣 Key Ingredients: Prime rib, Branch and Vine Hickory Balsamic Vinegar, Prime Rib Rub
📖 Dietary Info: Gluten-Free
🔥 Why You’ll Love It: Perfectly smoked prime rib with a flavorful crust and tender, juicy center
Key Ingredients
Prime Rib Roast
A well-marbled prime rib delivers rich flavor and stays juicy throughout the smoking process.
Branch and Vine Hickory Balsamic Vinegar
Used as a binder, this balsamic adds subtle sweetness and depth while helping the seasoning adhere.
Prime Rib Rub
This bold, savory rub creates a flavorful crust that complements the natural richness of the beef.
How to Smoke a Prime Rib
1. Bring the Prime Rib to Room Temperature
Remove the prime rib from the refrigerator and let it sit at room temperature for about 45 minutes. This ensures even cooking.
2. Preheat the Smoker
Preheat your smoker or grill to 500°F.
3. Make the Prime Rib Rub
In a bowl, combine the following ingredients and mix well until fully blended:
- 4 tbsp salt
- 2 tsp black pepper
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tsp parsley
- 1 tsp celery seed
- 2 tbsp paprika
- 1 tsp smoked paprika
- 2 tsp rosemary
- 2 tsp oregano
4. Prep the Prime Rib
Trim excess fat from the prime rib using a sharp knife. If desired, tie the roast with butcher twine for even cooking.
5. Season the Prime Rib
Brush the prime rib with Branch and Vine Hickory Balsamic Vinegar to act as a binder.
Generously coat all sides of the roast with the prepared Prime Rib Rub, pressing it into the meat.
6. Sear the Prime Rib
Place the seasoned prime rib directly on the smoker grates.
Smoke at 500°F for 15 minutes to develop a flavorful crust.
7. Lower the Temperature
Reduce the smoker temperature to 325°F. Insert a meat thermometer into the thickest part of the roast.
8. Smoke to Doneness
Continue smoking until the internal temperature reaches your desired doneness:
- 130°F for medium-rare
- 135–140°F for medium
9. Rest the Prime Rib
Remove the prime rib from the smoker, tent loosely with foil, and rest for 20–25 minutes to allow juices to redistribute.
10. Slice and Serve
Remove butcher twine, slice against the bone to your desired thickness, and serve.
Tips for the Best Smoked Prime Rib
- Let the roast rest fully before slicing for maximum juiciness
- Always use a meat thermometer for accuracy
- Season generously — prime rib can handle bold flavors
- Slice against the grain for tender bites
What to Serve With Smoked Prime Rib
This smoked prime rib pairs perfectly with classic steakhouse sides like creamy mashed potatoes, roasted vegetables, mac and cheese, or a crisp green salad. For special occasions, add warm dinner rolls or smoked sides to round out the meal.
Make Ahead and Storage Tips
Leftover smoked prime rib can be wrapped tightly or stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F oven, covered with foil, until warmed through.
Flavor Variations
For a different twist, add cracked peppercorns to the rub or finish the prime rib with an herb butter after resting. You can also adjust the rub quantities to suit larger or smaller roasts.
If you tried these Holiday Smoked Prime Rib or any other recipe on my blog, please leave a star rating and let me know how it goes!
Summarize and Save
Smoked Prime Rib
Ingredients
- 8 lb prime rib roast
- Branch and Vine Hickory Balsamic Vinegar
- Prime Rib Rub:
- 4 tbsp salt
- 2 tsp black pepper
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tsp parsley
- 1 tsp celery seed
- 2 tbsp paprika
- 1 tsp smoked paprika
- 2 tsp rosemary
- 2 tsp oregano
Instructions
- Remove the prime rib from the refrigerator and allow it to sit at room temperature for 45 minutes.
- Preheat your smoker or grill to 500°F.
- In a bowl, combine all ingredients for the Prime Rib Rub and mix until well blended.
- Trim excess fat from the prime rib. Tie with butcher twine if desired for even cooking.
- Brush the prime rib lightly with Branch and Vine Hickory Balsamic Vinegar to act as a binder.
- Generously coat all sides of the roast with the prepared rub, pressing it into the meat.
- Place the prime rib directly on the smoker grates and smoke at 500°F for 15 minutes to create a crust.
- Reduce the smoker temperature to 325°F and insert a meat thermometer into the thickest part of the roast.
- Continue smoking until the internal temperature reaches:
- 130°F for medium-rare
- 135–140°F for medium
- Remove the prime rib from the smoker, tent loosely with foil, and rest for 20–25 minutes.
- Remove butcher twine, slice against the bone, and serve.
Notes
- Always cook to temperature, not time
- Resting is essential for juicy slices
- Use a reliable meat thermometer for accuracy
- Season generously — prime rib can handle bold flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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