Smoked Prime Rib

Pamela Rappaport


My family loves this and while it looks time consuming it's very easy! You're just waiting for it to cook. This is also how I smoke New York strip loin roasts.

☆☆☆☆☆ 0 votes
2 to 8
24 Hr
7 Hr


2-5 bone prime rib roast (standing rib roast)
olive oil or other cooking oil
sald and freshly ground pepper


1/2 c
sour cream
2 Tbsp
prepared horseradish (or to taste)
dash salt

How to Make Smoked Prime Rib


  • 1Lay the prime rib on the cutting board. You want a good cap of fat left on the meat, 1/4 to 1/2 inch, can trim off excess.
  • 2Rub the entire surface with cooking oil.
  • 3Sprinkle generously with salt and pepper.
  • 4If you have the time, it is ideal to place it uncovered in the fridge for 24 hours. This allows the salt to penetrate ans is called a dry brine.
  • 5Take it out of the fridge about an hour before cooking to take the chill off.
  • 6Prepare you smoker and set the temperature at 225 degrees.
  • 7Place the rib roast directly on the cooking rack bones down. Insert a meat thermometer so you can determine when to take it out.
  • 8Add your chips or pellets for the smoke. Cherry, apple or any lighter flavored wood is good. Smoke it for at least the first 2 to 3 hours.
  • 9Continue cooking in the smoker until the internal temperature is 135 to 140 for medium rare. Total cooking time can take from 5 to 7 hours depending on the size of roast/number of bones.
  • 10Remove to a platter and immediately tent with foil and let rest for 30 minutes. Longer if it's a really big one.
  • 11While it's resting mix everything for the horseradish sauce, taste and adjust. Some people like a squeeze of lemon juice or dash of Worcestershire. Make it yours.
  • 12Slice between the bones and serve. Sometimes I cut the meat from the bones in one piece so that I can slice it thinner. Then I slice the bones apart and put them on the platter and the family fights over them!

Printable Recipe Card

About Smoked Prime Rib

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American