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Smoked Prime Rib Roast

A flavorful and tender smoked prime rib roast perfect for special occasions, showcasing rich flavors from fresh herbs and aromatic wood smoke.
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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: 350
Ingredients Method Notes

Ingredients
  

For the seasoning rub
  • 2 tablespoons Olive oil Helps to create a flavorful crust.
  • 2 tablespoons Kosher salt Enhances the beef's natural flavor.
  • 1 tablespoon Black pepper Adds a warm, spicy note.
  • 2 tablespoons Chopped fresh rosemary Delivers an aromatic touch.
  • 1 teaspoon Garlic powder Provides a rich, savory taste.
  • 1 teaspoon Dried thyme Contributes earthy notes.
  • 1 teaspoon Onion powder Adds depth to the seasoning.
  • 1 teaspoon Smoked paprika Enhances smokiness without additional time.
Main ingredients
  • 1 6-8 lbs Beef ribeye roast The star of the dish, ensuring tenderness.
  • 2 cups Wood chunks or chips for smoking Adds the desired smoke flavor.
  • 1 bunch Chopped parsley or fresh rosemary sprigs For garnish before serving.

Method
 

Preparation
  1. Trim excess fat from the roast, leaving a 1/4 inch fat cap around the outside.
  2. In a small bowl, whisk together olive oil and seasonings. Rub this mixture evenly over all surfaces of the roast.
  3. Cover the roast with plastic wrap and refrigerate for at least 4 hours or overnight.
Cooking
  1. Remove the roast from the refrigerator about 45 minutes before grilling.
  2. Prepare the grill for indirect cooking and preheat to 225°F using oak or apple wood chunks or chips.
  3. Insert a probe-style meat thermometer into the thickest part of the roast without touching any bones.
  4. Smoke the roast, rib bones down, for 2-6 hours, or until the internal temperature reaches 120°F (Approx. 40 minutes per pound for medium).
  5. Once done, remove the roast to a cutting board, cover with foil, and let it rest for 20-30 minutes.
  6. While resting, prepare the grill for direct grilling and heat to 425°F.
  7. Place the roast on the grill until the internal temperature reaches 130°F (rare), 135°F (medium-rare), or 140°F (medium).
  8. After reaching the desired temperature, remove the roast back to the cutting board to rest for at least 15 minutes before carving.
  9. Carve between the ribs using a sharp knife and garnish with chopped parsley or fresh rosemary before serving.

Notes

To ensure the roast turns out flawlessly, use a meat thermometer and allow time for marination and resting. Consider variations in seasonings and smoking woods for different flavor profiles.