Traditional Smoked Prime Rib

🕒 Prep: 15 min
🔥 Cook: 5 hours
🍽 Serves: 8
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This traditional smoked prime rib recipe is a showstopper for any special occasion. The slow smoking process imparts a deep, rich flavor that transforms a simple roast into a centerpiece worthy of admiration. Let's dive into the steps to create this memorable dish.

Ingredients for Traditional Smoked Prime Rib

Prime rib roast is the star of this recipe, providing a tender, flavorful base. The marbling ensures a juicy result. Kosher salt enhances the natural flavors while black pepper adds a subtle heat. Garlic powder and onion powder introduce savory notes, while dried thyme brings a touch of earthiness. Paprika lends a mild sweetness and vibrant color. Finally, hickory wood chips create that signature smoky flavor.

Tips & Tricks

  • Let the roast sit at room temperature for about an hour before smoking to ensure even cooking.
  • Monitor the smoker temperature closely to maintain a consistent 225°F throughout the process.
  • If you prefer a different level of doneness, adjust the final internal temperature accordingly: 120°F for rare, 140°F for medium, or 150°F for medium-well.

Serving Suggestions

This smoked prime rib pairs beautifully with creamy horseradish sauce or a red wine reduction. Serve alongside roasted garlic mashed potatoes and a crisp green salad for a balanced meal. A robust red wine, like a Cabernet Sauvignon, complements the rich flavors perfectly.

Frequently Asked Questions

Can I use a different type of wood chips?
Absolutely! Mesquite or applewood chips also work well, each providing a unique flavor profile.
What if I don't have a smoker?
You can use a charcoal grill with indirect heat, adding wood chips to the coals for the smoky effect.
How do I store leftovers?
Wrap tightly in aluminum foil or place in an airtight container and refrigerate for up to 3 days.

Traditional Smoked Prime Rib Recipe Walkthrough

First, preheat your smoker to 225°F. This slow-and-low method is crucial for cooking the roast to perfection. While the smoker heats up, prepare your seasoning mix. In a small bowl, combine the salt, pepper, garlic powder, onion powder, thyme, and paprika. This spice blend will enhance the natural flavors of the meat.

Next, coat the prime rib roast with a light layer of olive oil. This helps the seasoning stick to the meat and creates a beautiful crust. Generously rub the seasoning mixture all over the roast, making sure to cover every nook and cranny.

Before placing the roast in the smoker, soak your hickory wood chips in water for about 30 minutes. This soaking process ensures they smolder rather than burn, imparting a deep smoky flavor to the meat. Once soaked, add them to the smoker’s wood chip tray.

Place the seasoned roast on the smoker rack, bone side down. Inserting a meat thermometer probe into the thickest part of the roast will help you track the internal temperature accurately. Smoke the roast for about 4 to 5 hours, or until it reaches an internal temperature of 130°F for a perfect medium-rare.

Once done, remove the roast from the smoker and cover it loosely with aluminum foil. Resting the meat for 20 minutes allows the juices to redistribute, ensuring every slice is moist and flavorful.

Why You'll Love This Recipe

  • Impressive centerpiece for holiday feasts or gatherings.
  • Rich, smoky flavor from hickory wood chips.
  • Perfectly seasoned crust with a tender, juicy interior.
  • Simple preparation with a big flavor payoff.
  • Guaranteed to make you the star of any barbecue or dinner party.

Ingredients

1 (5-pound) bone-in prime rib roast
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon paprika
2 cups hickory wood chips
Olive oil for coating

Step-by-step Instructions

1. Preheat your smoker to 225°F.
2. In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, and paprika.
3. Rub the prime rib roast with olive oil and generously season with the spice mix.
4. Soak hickory wood chips in water for 30 minutes, then add to the smoker's wood chip tray.
5. Place the roast on the smoker rack, bone side down, and insert a meat thermometer probe into the thickest part.
6. Smoke the roast for approximately 4-5 hours, or until the internal temperature reaches 130°F for medium-rare.
7. Remove the roast from the smoker, cover loosely with aluminum foil, and let rest for 20 minutes before slicing.

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