Smoked Prime Rib

5 from 1 vote

This Smoked Prime Rib is tender, juicy, and packed with bold flavor. Seasoned with a homemade Prime Rib Rub and smoked hot for a beautiful crust, then finished low and slow for perfect doneness, this recipe is ideal for holidays, special occasions, or anytime you want a show-stopping beef centerpiece.

Prep Time15

Cook Time2 28

Rest Time24

Total Time3 7

Course: Main Course

Cuisine: American

Servings:

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