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Smoked Prime Rib (recipe and video)

How to cook a prime rib on a smoker. Including recipe and video tutorial on smoking the perfect prime rib on any kind of smoker, including pellet smokers. Comes with wine pairing recommendations. 
Course dinner, Entree, Holiday
Cuisine American, barbecue, bbq, holiday, smoked prime rib
Keyword how to smoke prime rib, prime rib roast recipe, smoked prime rib
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 15 minutes
Servings 6 -8 servings
Cost $125.00


For the Prime Rib:

For the Herb Paste:

  • 3 cloves of garlic
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • 1/4 cup extra virgin olive oil


For the Herb Paste

  • Place ingredients into a food processor and pulse a few times until combined into a chunky paste. (double recipe if roast is over 5 pounds)

For the Smoked Prime Rib:

  • If the bone has already been removed, then remove the string and bone to trim excess fat off of meat, and pat dry. Using butchers twine, tie the bones back onto the roast. If the bone has not been removed simply remove after cooking.
  • Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste. Store overnight in the refrigerator to allow the seasoning to incorporate into the meat.
  • Preheat Smoker to 225 degrees using a fruit wood like Apple or Cherry. Oak also works well.
  • Place the seasoned rib roast on the smoker bone side down (acts as heat shield). Insert any Bluetooth thermometer at this time to monitor the ongoing temperature of the roast while cooking like the Thermoworks Smoke Unit.
  • Continue cooking roast for 3 1/2 hours or until the center of the meat reads 125 degrees F using an instant read thermometer for rare. (At 225 degrees plan 40 minutes cooking time per pound). Use an instant read thermometer to probe in multiple areas toward the center of the cut.
  • Remove Prime Rib from smoker and let sit, tented in foil, for 30 minutes.
  • Slice and serve.


A 5-pound prime rib should safely serve 6 people. 
If the Roast is done early, wrap in butcher paper, a towel, or foil and place into a cooler with no ice. It will act as a warmer for several hours prior to serving.