Smoked Prime Rib Roast

Recipe View Gather your ingredients. (5 minutes)

Recipe View Generously sprinkle kosher salt over the entire roast. Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight. This dry brining process enhances the flavor and moisture retention. (4 hours - overnight)

Recipe View In a mixing bowl, combine olive oil, cracked black pepper, garlic powder, dried rosemary, dried thyme, onion powder, paprika, and cayenne pepper. Allow the mixture to sit for at least 1 hour to allow the flavors to meld together beautifully. (1 hour)

Recipe View Coat the prime rib roast evenly with ¾ of the prepared oil mixture, massaging it into the top and sides of the meat. Flip the roast and repeat with the remaining oil mixture. Place the seasoned roast on a plate and refrigerate for at least 1 hour, or up to 12 hours, to allow the flavors to fully penetrate the meat. (1 hour - 12 hours)

Recipe View Preheat your smoker to a consistent temperature of 225°F (110°C) to 230°F (107°C). Add hickory or pecan wood chips to the smoker box for that signature smoky flavor. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding contact with any bones. Place the roast in the smoker and cook until it reaches medium-rare doneness, approximately 3 to 3 ½ hours. For a perfectly medium-rare roast, the internal temperature should reach 130°F (54°C) when measured with an instant-read thermometer. (3 hours - 3.5 hours)

Recipe View Once the roast reaches the desired internal temperature, remove it from the smoker. Preheat your grill to its highest setting, or alternatively, preheat your oven to a scorching 500°F (260°C) to 550°F (288°C). Sear the prime rib roast on the grill or in the oven until a delectable, crispy crust forms – this reverse sear technique adds an incredible textural contrast. This should only take about 5 to 10 minutes. Allow the roast to rest, uncovered, for 10 to 15 minutes before slicing against the grain and serving. (25 minutes)