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Smoked Prime Rib Roast

Elevate your gathering with a perfectly smoked prime rib roast, rich in flavor and tender texture, making it a memorable centerpiece for any meal.
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Prep Time 4 hours 30 minutes
Cook Time 6 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 450
Ingredients Method Notes

Ingredients
  

Seasoning Mix
  • 3 tablespoons olive oil For rubbing onto the beef.
  • 2 tablespoons kosher salt Enhances the overall flavor.
  • 1 tablespoon black pepper Adds a mild heat.
  • 2 tablespoons fresh rosemary Provides a fragrant flavor.
  • 1 tablespoon garlic powder Imparts savory depth.
  • 1 teaspoon dried thyme Comes with an earthy taste.
  • 1 teaspoon onion powder Adds sweetness.
  • 1 tablespoon smoked paprika Contributes smokiness.
Main Ingredient
  • 1 whole beef ribeye roast The star of the dish.
Smoking Essentials
  • 2 cups wood chunks or chips Essential for infusing smoky flavor.
Garnish
  • 1 sprig parsley or fresh rosemary For garnishing the presentation.

Method
 

Preparation
  1. Trim off any excess fat on the roast, leaving about 1/4 inch of fat cap around the outside.
  2. Whisk together olive oil and seasonings, then rub the mixture evenly over the roast.
  3. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Cooking
  1. Remove roast from the refrigerator about 45 minutes before grilling.
  2. Prepare the grill for indirect cooking and preheat to 225°F with oak or apple wood chunks.
  3. Insert a probe-style meat thermometer into the thickest part of the roast.
  4. Smoke the roast until the internal temperature reaches 120°F, which could take 2-6 hours depending on the size.
  5. Once done, remove the roast, cover with foil, and let it rest for 20-30 minutes.
  6. Increase grill temperature to 425°F for direct grilling.
  7. Grill the roast until it reaches 130°F for rare, 135°F for medium-rare, or 140°F for medium.
  8. Let the roast rest for at least 15 minutes before carving and serve garnished with parsley or rosemary.

Notes

For best results, use high-quality meat and don’t skip the refrigeration step. Allow sufficient resting time after cooking for juicy results.