Few things are more show-stopping than a perfectly smoked prime rib roast. Rich, juicy, and intensely flavorful, this cut is the crown jewel of beef and deserves the royal BBQ treatment. Whether it’s for a holiday feast or a backyard celebration, this smoked prime rib recipe guarantees tender meat, a flavorful crust, and plenty of wow factor.
Smoked Prime Rib Recipe
Prime rib—also known as a standing rib roast—is essentially a whole section of ribeye that hasn’t been cut into steaks. You can get it bone-in or boneless, but either way, it’s packed with juicy, marbled goodness.
This cut features two key muscles: the ribeye (center) and the rib cap (aka rib lip). The rib lip is especially flavorful, thanks to its heavy marbling, and some steakhouses serve it all by itself. But we’re here to cook the whole thing low and slow, to build bark, keep the inside tender, and serve up slices that melt in your mouth.
How to Make Smoked Prime Rib
Preparation
Start by preheating your smoker to 300°F. While it heats, take your prime rib out of the packaging and pat it dry using paper towels. This helps the rub stick and promotes a better crust.
Lightly spray the entire roast with duck fat spray to act as a binder. Then season generously with Motley Que Beef Fixx, followed by a second layer of Double Garlic Butter rub. Don’t be shy—this cut can handle a heavy coating of seasoning.
Once seasoned, place the roast in the fridge for 1 to 2 hours. This helps the seasoning set into the meat and slightly dries the surface, which will improve the bark when smoking.
Smoking the Prime Rib
When you’re ready to cook, place the roast directly on the smoker using indirect heat. If your smoker has a hot zone, make sure the meat isn’t directly above the flames. Smoke the roast for about 20 minutes per pound. For example, a 5-pound roast should take roughly 1 hour and 30 minutes, but always go by internal temperature, not just time.
During the final 30 minutes, raise the smoker temperature to 350°F. This helps caramelize the outer layer and build a beautiful crust without needing to reverse sear.
Use a meat thermometer to track the roast’s internal temperature. For medium-rare, remove it from the smoker when it reaches 125°F. It will continue to rise by 5–7 degrees as it rests.
Resting the Roast
After pulling the roast, wrap it in aluminum foil and let it rest on the counter for at least 10 to 15 minutes. This step is critical. Resting allows the juices to redistribute throughout the meat, keeping it tender and juicy when sliced.
Avoid cutting too early or you’ll lose all that flavor to the cutting board. If you’re cooking for a crowd, the roast will stay warm during this short rest.
Serving
Once rested, slice the prime rib into ½-inch thick slices. If it’s bone-in, remove the bones first by slicing along the rib rack, then slice across the grain for clean, tender pieces.
Prime rib is excellent served with a creamy horseradish sauce or Motley Que Ivory Heaven, which offers just enough tang to cut through the richness. It also pairs well with traditional sides like garlic mashed potatoes, roasted veggies, or even grilled bread for soaking up the juices.
Best Beer To Pair With Smoked Prime Rib
Porter
Roasty, smooth, and malty—pairs beautifully with the bark and marbled beef.
Red Ale
Balanced and slightly sweet, it complements the richness without overpowering it.
Dry Stout
Low bitterness, velvety texture—perfect with smoky, tender beef.
Smoked Prime Rib
Ingredients
- 1 each Ribeye Roast or Prime Rib minimum 2 inches thick
- 1 can Cornhusker Kitchen Duck Fat Spray
- ¼ cup Motley Que Beef Fixx
- ¼ cup Boar’s Night Out White Lightning Double Garlic Butter
- ¼ cup Motley Que Ivory Heaven
Instructions
- Preheat smoker to 300°F
- Pat roast dry, spray with duck fat
- Season generously with Beef Fixx and Double Garlic Butter
- Rest in fridge for 1–2 hours
- Smoke for 20 minutes per pound
- Raise smoker temp to 350°F for last 30 minutes
- Pull at 125°F internal temp
- Rest in foil for 10–15 minutes
- Slice ½-inch thick and serve with horseradish or Ivory Heaven