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Smoked Prime Rib

Ratings 4.8 from 2 votes
  • Prime Rib
  • 2 tablespoons Branch and Vine Bacon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Dried Parsley
  • 1/2 teaspoon Celery Seed
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Oregano
  • Branch and Vine Hickory Balsamic Vinegar
  • Branch and Vine Garlic Infused Olive Oil
  1. Allow the prime rib to come to room temperature for about 45 minutes. Preheat your smoker or grill to 500°F.

  2. In a bowl, mix together sea salt, black pepper, onion powder, garlic powder, dried parsley, celery seed, paprika, smoked paprika, dried rosemary, and dried oregano. Whisk the ingredients together until well combined.

  3. Trim excess fat from the prime rib using a sharp knife. Optionally, tie the roast using butcher twine for even cooking.

  4. Brush the prime rib with Branch and Vine Garlic Infused Olive Oil and Branch and Vine Hickory Balsamic Vinegar as a binder. Generously rub the seasoning mixture all over the prime rib, ensuring it is well coated.

  5. Preheat your smoker to 500°F. Place the seasoned prime rib directly on the grill grates.

  6. Smoke the prime rib at 500°F for 15 minutes to create a sear on the outside.

  7. After the initial searing, reduce the temperature to 325°F.

  8. Insert a meat thermometer probe into the thickest part of the prime rib. Continue smoking until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare).

  9. Once the desired temperature is reached, remove the prime rib from the smoker. Tent the prime rib with foil and let it rest for 20-25 minutes.

  10. Carefully cut and remove the butcher twine. Slice the prime rib against the bone into desired thickness. Serve and enjoy your Smoked Prime Rib!