Perfect Smoked Prime Rib Roast

smoked prime rib rub resting on butcher block

Perfect Smoked Prime Rib Roast

Prime rib roast seasoned with butter and rub, smoked and seared at high heat for a golden crust

Course Main Course

Cuisine American

Prep Time 20

Cook Time 5

Total Time 5 20

Servings people

Calories 1420kcal

Author Dev

Ingredients

10.5 lb prime rib roast untrimmed
3 tbsp Kosher salt
2 sticks butter unsalted and softened
3 tbsp prime rib rub
horseradish sauce optional for serving

Instructions

Trim any excess fat or silver skin off the top of the prime rib. If bone in, cut the meat around each bone to leave them exposed for presentation.
Truss the prime rub by wrapping butcher twine between each bone or every 3-4 inches and tie it in a double knot. Then, cut off the excess twine.
Dry brine your prime rib overnight by sprinkling kosher salt over the meat and placing in your fridge for up to 24 hours uncovered (optional).
Fire up your smoker to 225°F.
Mix together unsalted butter and prime rib rub, then cover the entire prime rib with the butter mixture.
Place your prime rib on your smoker and cook until the internal temperature reaches 120°F.
Remove the prime rib and heat up a grill or a large cast iron pan.
Sear the prime rib on each side with high heat to form a crust.
Rest for 20-30 minutes covered loosely with foil.
Slice and serve.

Video

Notes

Do I need to dry brine? No, you don't, but because it was so large, I dry-brined it with kosher salt overnight. You can read about the process of dry brining here. It's a step that I highly recommend, and it will ensure that the prime rib is seasoned throughout the meat, even in the thickest parts.

What rub should I use for prime rib? You can make your own with our rub recipe found here. You could use a simple, even parts salt and pepper blend or go with any store-bought beef rub.

What flavor of wood should I use? We used Bear Mountain hickory pellets.

Nutrition