Mouthwatering smoked prime rib isn’t just for holidays—it’s a showstopper for any gathering! Whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply craving rich, smoky flavor, we’ve gathered 28 irresistible recipes to inspire your next culinary adventure. From classic herb-crusted roasts to bold, inventive twists, get ready to fire up your smoker and delight every guest. Let’s dive into these delicious ideas!
Classic Herb-Crusted Smoked Prime Rib
Gather around for a showstopping centerpiece that’s surprisingly straightforward. This herb-crusted smoked prime rib delivers deep, savory flavor with a perfectly pink interior and a crispy, aromatic crust. Let’s get right to it.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 6-pound prime rib roast, bone-in
– A generous ¼ cup of olive oil
– A couple of tablespoons of Dijon mustard
– A full head of garlic, minced
– A big handful of fresh rosemary, finely chopped
– A big handful of fresh thyme, finely chopped
– A couple of tablespoons of coarse kosher salt
– A good crack of fresh black pepper
– A couple of cups of hickory wood chips, soaked
Instructions
1. Pat the prime rib roast completely dry with paper towels.
2. In a small bowl, mix the olive oil and Dijon mustard until smooth.
3. Rub the oil-mustard mixture all over the entire surface of the roast.
4. Combine the minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper in a separate bowl.
5. Press the herb mixture firmly onto the roast, coating it evenly on all sides.
6. Let the seasoned roast sit uncovered on a rack in the refrigerator for at least 4 hours, or ideally overnight, to dry the surface for a better crust.
7. Preheat your smoker to 225°F and add the soaked hickory wood chips to the smoker box.
8. Place the roast directly on the smoker grate, fat-side up.
9. Insert a meat probe thermometer into the thickest part of the roast, avoiding the bone.
10. Smoke the roast until the internal temperature reaches 120°F for medium-rare, which will take about 4 hours. Tip: Maintain a steady smoker temperature; frequent lid-opening causes heat loss.
11. Remove the roast from the smoker, tent it loosely with aluminum foil, and let it rest for 30 minutes. Tip: The temperature will rise about 5-10°F during this rest, so pull it at 120°F.
12. While resting, increase your oven temperature to 500°F.
13. Transfer the rested roast to a roasting pan and place it in the hot oven for 10 minutes to crisp the crust.
14. Remove from the oven, slice against the grain, and serve immediately. Tip: Use a sharp carving knife and let the roast guide the slices along the bone for clean cuts.
Slice into juicy, perfectly pink meat with a deeply smoky aroma and a crisp, garlic-herb crust. The fat renders beautifully, keeping every bite incredibly tender and flavorful. Serve thick slices with a simple horseradish cream or alongside roasted potatoes to soak up the juices.
Garlic Butter Smoked Prime Rib
Savor a showstopping centerpiece that’s surprisingly simple. Garlic butter smoked prime rib delivers rich, juicy flavor with minimal fuss. Let the smoker do the heavy lifting while you enjoy the aromas.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 1 prime rib roast, about 8 pounds
– A couple of tablespoons of olive oil
– A generous handful of kosher salt
– A good sprinkle of freshly ground black pepper
– 1 stick of unsalted butter, softened
– A whole head of garlic, minced
– A couple of sprigs of fresh rosemary, chopped
– A splash of Worcestershire sauce
Instructions
1. Pat the prime rib roast completely dry with paper towels.
2. Rub the entire roast with olive oil.
3. Season the roast generously on all sides with kosher salt and black pepper. Let it sit at room temperature for 30 minutes.
4. While the roast rests, mix the softened butter, minced garlic, chopped rosemary, and Worcestershire sauce in a bowl until combined.
5. Preheat your smoker to 225°F using a mild wood like oak or cherry.
6. Spread the garlic butter mixture evenly over the entire surface of the prime rib roast.
7. Place the roast directly on the smoker grate, fat-side up.
8. Insert a meat probe thermometer into the thickest part of the roast, avoiding bone.
9. Smoke the roast until the internal temperature reaches 120°F for medium-rare, about 4 hours. Tip: Don’t open the smoker lid frequently, as it causes temperature fluctuations.
10. Remove the roast from the smoker and tent it loosely with aluminum foil. Let it rest for 30 minutes. Tip: The temperature will rise about 10 degrees during this rest.
11. While the roast rests, increase your grill or oven temperature to 500°F.
12. Place the rested roast back on the hot grill or in the oven for 8-10 minutes to crisp the exterior. Tip: This final sear creates a delicious crust without overcooking the interior.
13. Remove the roast, slice against the grain, and serve immediately.
Buttery, garlicky crust gives way to perfectly pink, tender meat infused with smoky aroma. Serve thick slices with the resting juices poured over the top, or slice thinly for epic sandwiches the next day.
Whiskey-Infused Smoked Prime Rib
Nothing beats a perfectly smoked prime rib, especially when it’s infused with whiskey’s rich, oaky notes. This recipe delivers a show-stopping centerpiece with minimal fuss—just follow the steps for tender, flavorful results every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 6-pound prime rib roast
– A couple of tablespoons of olive oil
– A generous sprinkle of kosher salt
– A good crack of black pepper
– A splash of whiskey (about 1/4 cup)
– A handful of wood chips (hickory or oak)
Instructions
1. Preheat your smoker to 225°F and soak the wood chips in water for 20 minutes.
2. Pat the prime rib dry with paper towels to help the seasoning stick better.
3. Rub the roast all over with olive oil, then season heavily with kosher salt and black pepper.
4. Place the prime rib fat-side up on the smoker rack and add the drained wood chips.
5. Smoke the roast for about 3 hours, or until the internal temperature reaches 120°F for medium-rare—use a meat thermometer for accuracy.
6. Remove the prime rib from the smoker and let it rest on a cutting board for 20 minutes to allow juices to redistribute.
7. While resting, preheat your oven to 500°F for a quick sear.
8. Brush the roast with whiskey, ensuring it coats the surface evenly for a flavorful crust.
9. Place the prime rib in the hot oven for 10 minutes to crisp up the exterior.
10. Slice against the grain into thick portions for maximum tenderness.
Grab your knife and dig in—the whiskey adds a subtle sweetness that pairs beautifully with the smoky, juicy meat. Serve it with roasted veggies or mashed potatoes to soak up those incredible juices, and watch it disappear in minutes.
Smoked Prime Rib with Red Wine Reduction
Wondering how to make a holiday-worthy centerpiece without fuss? This smoked prime rib delivers rich flavor with minimal effort, and the red wine reduction adds a luxurious finish. Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 6-pound prime rib roast
– A couple of tablespoons of olive oil
– A generous sprinkle of kosher salt and black pepper
– A few sprigs of fresh rosemary and thyme
– 4 cloves of garlic, minced
– 2 cups of beef broth
– A splash of red wine (about 1 cup)
– A tablespoon of butter
Instructions
1. Preheat your smoker to 225°F using hickory or oak wood chips for a robust flavor.
2. Pat the prime rib dry with paper towels to ensure a good crust forms.
3. Rub the roast all over with olive oil, then season heavily with kosher salt and black pepper.
4. Press the minced garlic and fresh herb sprigs onto the meat’s surface.
5. Place the prime rib fat-side up on the smoker rack and insert a meat thermometer into the thickest part.
6. Smoke until the internal temperature reaches 120°F for medium-rare, about 3.5–4 hours, checking every 30 minutes.
7. Tip: Let the meat rest for 20 minutes after smoking to redistribute juices—this prevents dryness.
8. While resting, pour beef broth and red wine into a saucepan over medium-high heat.
9. Simmer the mixture until reduced by half, about 15 minutes, stirring occasionally to prevent burning.
10. Tip: Skim off any foam that forms on top for a smoother sauce.
11. Whisk in butter until melted and glossy, then season lightly with salt if needed.
12. Tip: Strain the sauce through a fine mesh sieve to remove herb bits for a polished finish.
13. Slice the prime rib against the grain into thick portions.
14. Drizzle the red wine reduction over the slices just before serving.
Every bite offers a tender, smoky interior with a savory crust, balanced by the tangy depth of the sauce. Serve it with roasted vegetables or creamy mashed potatoes to soak up the extra juices, making it a standout meal for gatherings.
Coffee-Rubbed Smoked Prime Rib
A coffee-rubbed smoked prime rib transforms a classic cut into something extraordinary with deep, earthy flavors and a perfect smoky crust. This method delivers tender, juicy results every time, making it ideal for special occasions or when you want to impress. Follow these sharp steps for a standout centerpiece.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 5-pound prime rib roast
– A quarter cup of coarse kosher salt
– A couple of tablespoons of finely ground coffee
– A tablespoon of brown sugar
– A teaspoon of smoked paprika
– A half teaspoon of garlic powder
– A half teaspoon of onion powder
– A splash of olive oil
– A couple of cups of beef broth
– A handful of wood chips, like hickory or oak
Instructions
1. Pat the prime rib roast dry with paper towels to ensure the rub sticks well. 2. In a small bowl, mix the coarse kosher salt, finely ground coffee, brown sugar, smoked paprika, garlic powder, and onion powder until combined. 3. Rub the olive oil all over the roast, then coat it evenly with the coffee spice mixture, pressing gently to adhere. 4. Let the roast sit at room temperature for 30 minutes to take the chill off, which helps it cook more evenly. 5. Preheat your smoker to 225°F and add the wood chips to the chamber for that essential smoky flavor. 6. Place the roast directly on the smoker grate, fat-side up, and insert a meat thermometer into the thickest part without touching bone. 7. Smoke the roast until the internal temperature reaches 120°F for medium-rare, about 3 to 4 hours, checking periodically and adding more wood chips as needed. 8. Remove the roast from the smoker and tent it loosely with aluminum foil, letting it rest for 30 minutes to allow juices to redistribute for maximum tenderness. 9. While resting, pour the beef broth into the smoker’s drip pan or a saucepan, simmering for 5 minutes to create a simple au jus. 10. Slice the roast against the grain into thick pieces and serve immediately with the au jus on the side.
Mouthwatering and rich, this prime rib boasts a crispy, coffee-infused bark that gives way to melt-in-your-mouth, pink-centered meat. The smoky undertones pair beautifully with the savory rub, making it a showstopper for holiday dinners or backyard gatherings. Try serving it with roasted vegetables or a fresh salad to balance the hearty flavors.
Honey Glazed Smoked Prime Rib
You haven’t lived until you’ve tried this honey-glazed prime rib. It’s smoky, sweet, and the ultimate centerpiece for a special dinner. Trust me, it’s worth the effort.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 5-pound prime rib roast
– A couple of tablespoons of olive oil
– A generous sprinkle of kosher salt and black pepper
– A cup of beef broth
– A half cup of honey
– A quarter cup of apple cider vinegar
– A couple of cloves of garlic, minced
– A splash of Worcestershire sauce
– A handful of fresh rosemary sprigs
Instructions
1. Preheat your smoker to 225°F using hickory or oak wood chips.
2. Pat the prime rib roast completely dry with paper towels.
3. Rub the entire roast with olive oil, then season aggressively with kosher salt and black pepper.
4. Place the roast directly on the smoker grate, fat-side up.
5. Insert a meat probe thermometer into the thickest part of the roast, avoiding the bone.
6. Smoke the roast until the internal temperature reaches 120°F for medium-rare, about 3.5 to 4 hours. Tip: Don’t open the smoker lid often, as it causes temperature fluctuations.
7. While the meat smokes, make the glaze. Combine beef broth, honey, apple cider vinegar, minced garlic, and Worcestershire sauce in a small saucepan.
8. Bring the glaze mixture to a simmer over medium heat, stirring occasionally.
9. Reduce the heat to low and let the glaze simmer for 15-20 minutes until it thickens slightly. Tip: It will continue to thicken as it cools.
10. Remove the saucepan from the heat and stir in the fresh rosemary sprigs.
11. Once the roast hits 120°F, carefully remove it from the smoker and place it on a cutting board.
12. Preheat your oven’s broiler on high.
13. Brush a thick, even layer of the honey glaze all over the hot roast.
14. Place the glazed roast under the broiler for 3-5 minutes until the glaze is bubbly and caramelized. Tip: Watch it closely to prevent burning.
15. Remove the roast from the oven and let it rest, uncovered, for 20 minutes before carving.
16. Slice the roast against the grain into thick portions.
17. Serve the sliced prime rib with any remaining glaze on the side.
Rested and carved, the meat is incredibly tender and juicy with a perfect pink center. The sticky, sweet-savory glaze forms a fantastic crust that contrasts beautifully with the rich, smoky flavor. For a next-level meal, serve it with creamy horseradish sauce and crispy roasted potatoes.
Smoked Prime Rib with Rosemary and Thyme
Zesty and robust, this smoked prime rib delivers incredible flavor with minimal fuss. It’s perfect for special occasions or when you want to impress without stress. The rosemary and thyme create an aromatic crust that pairs beautifully with the smoky meat.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 5-pound prime rib roast
– A couple of tablespoons of olive oil
– 3 tablespoons of kosher salt
– A good sprinkle of freshly ground black pepper
– 2 tablespoons of chopped fresh rosemary
– 2 tablespoons of chopped fresh thyme
– A splash of apple cider vinegar
– A cup of beef broth
Instructions
1. Preheat your smoker to 225°F using hickory or oak wood chips for a classic smoky flavor.
2. Pat the prime rib roast dry with paper towels to ensure a better crust.
3. Rub the roast all over with olive oil, coating it evenly.
4. In a small bowl, mix together kosher salt, black pepper, chopped rosemary, and chopped thyme.
5. Massage the herb-salt mixture onto the roast, pressing it into the meat.
6. Place the roast directly on the smoker grate, fat-side up.
7. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
8. Smoke the roast at 225°F until the internal temperature reaches 120°F for medium-rare, about 3-4 hours.
9. Tip: Keep the smoker lid closed as much as possible to maintain a steady temperature.
10. Remove the roast from the smoker and let it rest on a cutting board for 30 minutes, tented loosely with foil.
11. While resting, pour beef broth and apple cider vinegar into the smoker’s drip pan to deglaze it for au jus.
12. Tip: Letting the meat rest allows juices to redistribute, making it more tender.
13. Slice the roast against the grain into thick pieces.
14. Serve the slices with the au jus from the drip pan.
15. Tip: For extra flavor, sprinkle a little more fresh herbs on top before serving.
Outstandingly tender with a smoky, herb-crusted exterior that melts in your mouth. The rosemary and thyme add earthy notes that complement the rich beef perfectly. Try serving it with roasted vegetables or a simple salad for a complete meal.
Asian-Inspired Smoked Prime Rib
Nothing beats a classic prime rib with an Asian twist—this smoked version gets its bold flavor from a simple soy-ginger marinade and slow cooking over wood chips. Need a showstopper for your next gathering? This recipe delivers tender, juicy results every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 5-pound prime rib roast
– A half cup of soy sauce
– A quarter cup of brown sugar
– A couple of tablespoons of grated ginger
– A splash of sesame oil
– A tablespoon of minced garlic
– A handful of wood chips (hickory or applewood)
– A teaspoon of black pepper
Instructions
1. In a bowl, whisk together the soy sauce, brown sugar, grated ginger, sesame oil, minced garlic, and black pepper until the sugar dissolves completely.
2. Place the prime rib in a large resealable bag, pour the marinade over it, seal tightly, and refrigerate for at least 4 hours or overnight for deeper flavor—tip: flip the bag halfway through to ensure even coating.
3. Preheat your smoker to 225°F and add the wood chips to the tray according to your smoker’s instructions.
4. Remove the prime rib from the marinade, pat it dry with paper towels to help form a better crust, and place it directly on the smoker grate.
5. Smoke the prime rib for about 4 hours, or until a meat thermometer inserted into the thickest part reads 130°F for medium-rare—tip: avoid opening the smoker too often to maintain a steady temperature.
6. Transfer the prime rib to a cutting board, tent it loosely with aluminum foil, and let it rest for 20 minutes to allow the juices to redistribute.
7. Slice the prime rib against the grain into half-inch thick pieces for maximum tenderness.
For a final touch, serve the slices over a bed of steamed rice or with roasted vegetables to soak up the savory juices. The meat comes out incredibly tender with a smoky, umami-rich flavor from the marinade, and the edges get a deliciously caramelized crust. Feel free to drizzle any leftover pan juices over the top for an extra burst of flavor.
Smoked Prime Rib with Horseradish Crust
Crafted for special occasions, this smoked prime rib with horseradish crust delivers restaurant-quality results at home. The horseradish crust adds a bold, peppery kick that perfectly complements the rich, smoky beef.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 7-pound prime rib roast
– A couple of tablespoons of olive oil
– A generous 1/4 cup of prepared horseradish
– 2 tablespoons of Dijon mustard
– A handful of fresh rosemary, chopped
– 3 cloves of garlic, minced
– A tablespoon of kosher salt
– A couple of teaspoons of freshly ground black pepper
– A splash of apple cider vinegar
Instructions
1. Pat the 7-pound prime rib roast completely dry with paper towels. Let it sit at room temperature for 1 hour.
2. Preheat your smoker to 225°F using hickory or oak wood chips for a classic smoky flavor.
3. Rub the entire roast with a couple of tablespoons of olive oil.
4. Season the roast all over with a tablespoon of kosher salt and a couple of teaspoons of freshly ground black pepper.
5. Place the seasoned roast directly on the smoker grate, fat-side up.
6. Smoke the roast until the internal temperature reaches 120°F for medium-rare, about 3.5 to 4 hours. Use a meat thermometer for accuracy.
7. While the roast smokes, mix a generous 1/4 cup of prepared horseradish, 2 tablespoons of Dijon mustard, a handful of chopped fresh rosemary, 3 cloves of minced garlic, and a splash of apple cider vinegar in a small bowl to form the crust paste.
8. Once the roast hits 120°F, remove it from the smoker and increase your oven temperature to 500°F.
9. Spread the horseradish crust paste evenly over the entire surface of the warm roast.
10. Place the crusted roast on a rack in a roasting pan and transfer it to the preheated 500°F oven.
11. Roast for 10-15 minutes until the crust is golden brown and crispy.
12. Remove the roast from the oven and let it rest, tented loosely with foil, for 30 minutes before carving. This allows the juices to redistribute.
Buttery and tender, the meat slices easily against the grain, revealing a perfect pink center. The crispy, pungent crust gives way to a deeply smoky, savory flavor. Serve it with the pan juices drizzled over the top for an extra layer of richness.
Maple-Bourbon Smoked Prime Rib
Bold flavors meet classic comfort in this show-stopping prime rib. Maple and bourbon create a sweet, smoky crust that locks in the beef’s natural juices. It’s surprisingly simple to pull off with a few key steps.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– A 6-pound prime rib roast, bone-in
– A good glug of bourbon (about 1/4 cup)
– A generous 1/2 cup of pure maple syrup
– A couple of tablespoons of olive oil
– A big handful of kosher salt
– A few good cracks of black pepper
– A couple of smashed garlic cloves
– A few sprigs of fresh rosemary
Instructions
1. Pat the prime rib roast completely dry with paper towels.
2. Rub the entire roast with olive oil, then coat it heavily with kosher salt and black pepper.
3. Place the roast on a wire rack set inside a rimmed baking sheet and let it sit uncovered in the refrigerator for at least 4 hours, or overnight for the best crust (Tip: This dry-brine draws out moisture, which then gets reabsorbed for incredible flavor).
4. Preheat your smoker or grill to 225°F, using hickory or oak wood chips for smoke.
5. Combine the bourbon and maple syrup in a small bowl.
6. Place the roast in the smoker and insert a meat probe into the thickest part, avoiding the bone.
7. Smoke the roast until the internal temperature reaches 120°F for medium-rare, about 3 hours.
8. Brush the bourbon-maple glaze over the roast every 30 minutes during the last hour of cooking (Tip: Applying glaze too early can cause it to burn).
9. Add the smashed garlic cloves and rosemary sprigs to the drip pan below the roast for aromatic smoke.
10. Once the roast hits 120°F, remove it from the smoker and tent it loosely with foil.
11. Let the roast rest for 30 minutes; the temperature will rise to about 130°F (Tip: Resting is non-negotiable for juicy, tender meat).
12. Carve the roast against the grain into thick slices.
Oozing with savory juices, each slice has a tender, pink interior and a sticky, caramelized bark. The maple-bourbon glaze forms a crackly shell that contrasts beautifully with the melt-in-your-mouth beef. Serve it piled high on a platter with the pan drippings spooned over the top, or slice it thin for epic sandwiches the next day.
Chili-Cocoa Smoked Prime Rib
Smoking a prime rib with chili and cocoa creates a bold, savory-sweet crust that’s surprisingly easy to pull off. This method yields tender, smoky meat with a hint of warmth and depth. Let’s get straight to it.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 1 prime rib roast, about 6 pounds
– 2 tablespoons of chili powder
– 1 tablespoon of unsweetened cocoa powder
– 1 tablespoon of brown sugar
– 1 tablespoon of kosher salt
– 1 teaspoon of black pepper
– 2 tablespoons of olive oil
– A couple of garlic cloves, minced
– A splash of apple cider vinegar
– 2 cups of wood chips, soaked in water for 30 minutes
Instructions
1. Preheat your smoker to 225°F using indirect heat.
2. Pat the prime rib dry with paper towels to help the rub stick better.
3. In a small bowl, mix the chili powder, cocoa powder, brown sugar, salt, pepper, minced garlic, and olive oil until it forms a paste.
4. Rub the paste evenly all over the prime rib, covering every surface.
5. Place the soaked wood chips in the smoker box or directly on the coals for smoke flavor.
6. Put the prime rib in the smoker, fat-side up, and insert a meat thermometer into the thickest part.
7. Smoke the prime rib until the internal temperature reaches 120°F for medium-rare, about 3 to 4 hours, checking the thermometer every hour.
8. Remove the prime rib from the smoker and let it rest on a cutting board for 20 minutes to allow juices to redistribute.
9. While resting, drizzle a splash of apple cider vinegar over the meat to brighten the flavors.
10. Slice the prime rib against the grain into thick pieces for serving.
That smoky crust gives way to juicy, pink meat with a subtle kick from the chili and a rich undertone from the cocoa. Try serving it with a simple salad to balance the richness, or slice it thin for sandwiches the next day.
Smoked Prime Rib with Mustard and Peppercorns
Oven-roasting transforms this prime rib into a showstopper. Smoked with mustard and peppercorns, it’s a holiday centerpiece that’s surprisingly simple to nail. Just follow these sharp steps for juicy, flavorful results every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– A 5-pound prime rib roast, bone-in
– A generous ½ cup of Dijon mustard
– A couple of tablespoons of whole black peppercorns, coarsely crushed
– A big pinch of kosher salt
– A splash of olive oil for the pan
Instructions
1. Preheat your oven to 500°F (260°C).
2. Pat the prime rib roast completely dry with paper towels.
3. Rub the roast all over with the splash of olive oil.
4. Season the roast generously with the big pinch of kosher salt.
5. Spread the generous ½ cup of Dijon mustard evenly over the entire surface of the roast.
6. Press the couple of tablespoons of coarsely crushed black peppercorns firmly into the mustard coating.
7. Place the roast, bone-side down, in a roasting pan.
8. Roast at 500°F for 15 minutes to sear the crust.
9. Reduce the oven temperature to 325°F (163°C) without opening the door.
10. Continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, about 2 hours and 45 minutes total. Use a meat thermometer for accuracy.
11. Remove the roast from the oven and transfer it to a cutting board.
12. Tent the roast loosely with aluminum foil and let it rest for 30 minutes. This allows the juices to redistribute.
13. Slice the roast against the grain and serve.
Juicy and tender inside with a bold, crusty exterior from the mustard and pepper. The smoke flavor is subtle but present, making it perfect for slicing thin for sandwiches the next day or serving thick with horseradish cream.
Citrus-Herb Smoked Prime Rib
Ready to impress at your next gathering? This citrus-herb smoked prime rib delivers restaurant-quality results with minimal fuss. The combination of bright citrus and aromatic herbs creates a memorable centerpiece that’s surprisingly straightforward to prepare.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– A 7-pound prime rib roast, bone-in
– A generous ¼ cup of olive oil
– A couple of lemons, zested and juiced
– A couple of oranges, zested and juiced
– A handful of fresh rosemary, finely chopped
– A handful of fresh thyme, finely chopped
– A big spoonful of kosher salt
– A big spoonful of freshly ground black pepper
– A splash of apple cider vinegar
– A couple of cups of hickory wood chips, soaked in water for 30 minutes
Instructions
1. Pat the prime rib roast completely dry with paper towels. Tip: A dry surface ensures a better crust.
2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, orange zest, orange juice, chopped rosemary, chopped thyme, kosher salt, and black pepper to form a paste.
3. Rub the citrus-herb paste all over the entire surface of the prime rib roast, coating it evenly.
4. Let the seasoned roast sit uncovered at room temperature for 1 hour to take the chill off. Tip: This helps it cook more evenly.
5. While the roast rests, prepare your smoker or grill for indirect heat, stabilizing the temperature at 225°F.
6. Drain the soaked hickory wood chips and add them to the smoker box or directly onto the coals to create smoke.
7. Place the prime rib roast on the smoker grate, bone-side down, away from the direct heat source.
8. Insert a meat probe thermometer into the thickest part of the roast, avoiding the bone.
9. Smoke the roast at 225°F until the internal temperature reaches 120°F for medium-rare, about 3.5 to 4 hours. Tip: Don’t peek too often; it lets heat escape.
10. Remove the roast from the smoker, tent it loosely with aluminum foil, and let it rest for 30 minutes.
11. While resting, drizzle the apple cider vinegar over the top of the roast for a bright finishing touch.
12. Carve the roast against the grain into thick slices and serve immediately.
Expect a beautifully smoky, tender interior with a crisp, herbaceous crust from the citrus rub. The resting period allows the juices to redistribute, guaranteeing each slice is succulent. Serve it sliced thick on a platter with the accumulated juices spooned over the top, or shred any leftovers for incredible sandwiches the next day.
Conclusion
Ultimately, this collection offers a smoked prime rib for every celebration, from cozy family dinners to festive gatherings. We hope you find a new favorite to wow your guests! Give one a try, then drop a comment below to tell us which recipe you loved. Don’t forget to share this roundup on Pinterest to help fellow cooks discover these irresistible ideas. Happy smoking!
