🥩 Smoked Prime Rib Roast Recipe
/When it comes to backyard showstoppers, nothing commands attention quite like a perfectly smoked Prime Rib Roast. With its tender, juicy interior and that crisp, flavorful crust kissed by smoke, this is the kind of meal that turns an ordinary weekend into something unforgettable. Whether it’s a holiday feast or a backyard gathering, this recipe guarantees the kind of flavor that keeps everyone talking long after the last slice is gone.
The Story Behind the Recipe
Every backyard pitmaster has that one cook that makes them fall in love with barbecue all over again — for me, it was this prime rib. It started as a challenge: how to take the elegance of a steakhouse roast and give it a Delmarva backyard twist.
Instead of the oven, I turned to the smoker. I wanted that rich beef flavor to mingle with slow, clean wood smoke and finish with a seared crust worthy of any fine dining table. After a few trials, I landed on the perfect process — low and slow smoke, then a hot reverse sear that locks in juices and creates an incredible bark.
Why You’ll Love This Recipe ❤️
🔥 Smoked to Perfection: Rich, wood-fired flavor with a perfect crust.
🥩 Juicy, Tender Meat: Slow cooking keeps every bite melt-in-your-mouth tender.
🌿 Bold Seasoning Blend: Garlic, herbs, and pepper form an aromatic crust.
🎉 Show-Stopping Presentation: Perfect centerpiece for any BBQ or celebration.
Smoked Prime Rib Roast Recipe
🕒 Prep Time: 30 min ⏱ Cook Time: 5 hr ⏳ Total Time: 5 hr 30 min
🍽 Serves: 6+
Ingredients
1 Whole Bone-In Rib Roast (5+ bones)
1 Green Bell Pepper, chopped
1 Sweet Onion, chopped
2 lbs Medium Red Potatoes, halved
1 Bag Carrot Sticks
4 cups Beef Broth
3 Tbsp Coarse Black Pepper
3 Tbsp Salt
2 Tbsp Thyme
2 Tbsp Rosemary
4 Garlic Cloves, finely diced
2–3 Tbsp Extra Virgin Olive Oil
Instructions
1️⃣ Prep the Veggies
Chop the bell pepper and onion, and halve the potatoes. Add them, along with the carrots, to a large roasting pan. Pour in beef broth — this will keep the meat moist and create a flavorful jus as it cooks.
2️⃣ Prep the Rib Roast
If needed, french the bones by trimming meat and fat halfway up for presentation. Trim the fat cap down to about ¼ inch thick.
3️⃣ Make the Herb Paste
Finely dice the garlic, then mix with salt, pepper, thyme, and rosemary. Drizzle in olive oil while mixing until a thick paste forms.
4️⃣ Season the Meat
Pat the roast dry with paper towels, then press the herb paste all over the meat (avoid the bones). Make sure it’s fully coated for maximum flavor.
5️⃣ Fire Up the Smoker
Preheat your smoker or two-zone grill to 250°F (121°C) using oak, hickory, or cherry wood for balanced smoke flavor.
6️⃣ Smoke the Roast
Place the rib roast on the smoker, fat side up, with the pan of vegetables underneath to catch drippings. Insert a meat probe into the thickest part of the roast and smoke until it reaches an internal temperature of 120°F (49°C) for medium-rare.
7️⃣ Reverse Sear
Once the roast hits temp, remove it from the smoker. Increase your grill or oven to 500°F (260°C) and sear each side for about 5 minutes to create that rich, golden crust.
8️⃣ Rest and Slice
Let the prime rib rest for at least 1 hour — tent it loosely with foil. Resting allows the juices to redistribute, ensuring a tender, juicy result. Then, slice into thick steaks and serve with roasted veggies and jus from the pan.
Pro Tips for Perfect Prime Rib 💡
🌡 Room Temp Meat: Let the roast sit out for an hour before cooking for even results.
🧂 Generous Seasoning: Prime rib is thick — season it like you mean it.
🔥 Reverse Sear Magic: That final blast of heat makes the crust irresistible.
🪵 Wood Choice Matters: Hickory gives strong smoke, cherry adds sweetness, and oak keeps it balanced.
🕒 Patience Pays Off: Resting for an hour is the secret to the juiciest roast you’ll ever make.
Why This Recipe Works
Prime rib doesn’t need much — just time, seasoning, and smoke. The slow cook melts the fat into the meat, the herb paste forms a flavorful bark, and the reverse sear locks everything in with a beautiful crust. It’s simplicity and precision coming together for one unforgettable bite.
💬 What wood do you like best for beef roasts? Drop your favorite combo in the comments — I’m always testing new flavor profiles for smoke.
FAQ
Q: What’s the best internal temperature for prime rib?
A: For medium-rare, aim for 130°F after resting. For medium, go to 140°F.
Q: How long should I smoke it?
A: About 30–35 minutes per pound at 225°F, but always go by internal temp, not time.
Q: Do I need to french the bones?
A: Not necessary — it’s purely for presentation.
Q: Can I cook it in the oven instead of a smoker?
A: Yes! Use the same low-and-slow method, then sear at high heat to finish.
Q: Should I baste during the cook?
A: Not required, but brushing with pan drippings halfway through adds great flavor.
🔧 Recommended Gear
Black Gloves – Perfect for handling hot food with control and precision.