Get ready to impress with this mouthwatering smoked prime rib recipe, perfectly seasoned and slow-cooked to juicy, tender perfection.

This smoked prime rib recipe is a showstopper that’s sure to elevate any special occasion. First, the prime rib is generously seasoned with a flavorful herb rub, then slow-smoked to achieve that perfect balance of a crispy crust and tender, juicy center. As the smoke infuses the meat with rich, smoky flavor, it creates an irresistible aroma that will have everyone gathered around the smoker. Whether you’re preparing it for a holiday feast or a weekend gathering, this smoked prime rib is guaranteed to be the star of the table.

Feeds 4-6 people 

Prep time 12 hours 

Cook time 2 hours

Why Dry Brining Prime Rib Works

Deep Flavor Penetration: Dry brining allows salt to seep deep into the prime rib, ensuring every bite is perfectly seasoned from the inside out.

Retains Moisture: The salt draws moisture to the surface, creating a natural brine that gets reabsorbed, keeping the prime rib juicy during cooking.

Tenderizes The Meat: Dry brining helps break down muscle proteins, resulting in a more tender and melt-in-your-mouth prime rib.

Promotes A Crispy Crust: By drying out the surface of the meat, dry brining helps create that irresistible golden-brown, crispy crust when roasted or smoked.

Ingredients

• Prime Rib Roast (The roast i used for this recipe was between 7-8 pounds)
• 3-4 tablespoons of beef/steak seasoning (You can use just salt &  pepper as well) 
• Horseradish sauce 
• 1 stick of butter 
• 1 tablespoon of minced garlic
• Chopped Chives for a garnish

Dry Brining Process

Start by trimming any excess fat and silver skin from your prime rib to ensure even seasoning and cooking.

Next, tie the prime rib with butcher’s twine. This step helps the roast maintain its shape during the cooking process.

Then, season your prime rib thoroughly on all sides with a flavorful beef seasoning to create a delicious crust.

Place the prime rib on an elevated cooking rack to allow air to circulate around the roast

After seasoning, place the prime rib in the refrigerator, uncovered, and let it dry brine overnight. (In this recipe, I dry brined for 7 hours, but you can let it sit longer for a more intense flavor.)

Before cooking, take the prime rib out of the refrigerator and let it sit at room temperature for 3-4 hours. This helps it cook more evenly and is a very important step

Cooking Process

Assemble your horseradish sauce and let it set in the refrigerator the duration of the cook

Set your smoker or oven to 225-250°F (107-120°C). Once preheated, place the prime rib inside.

Smoke the prime rib for about 1 ½ hours, or until the internal temperature reaches 100°F (38°C).

After reaching 100°F (38°C), remove the roast from the smoker and loosely tent it with foil to let it rest.

Meanwhile, heat your grill or griddle to 450°F (230°C).

Melt a stick of butter and mix in minced garlic to create a flavorful basting butter.

Sear the prime rib on all sides on the hot grill or griddle, basting it generously with the garlic and herb butter.

Continue searing until the prime rib reaches an internal temperature of 125°F (52°C) for a perfect medium-rare.

Let the prime rib rest for 20-30 minutes to allow the juices to redistribute evenly throughout the meat.

Finally, remove the butcher’s twine, slice the roast to your desired thickness, and serve with a side of horseradish sauce or chimichurri.

Garnish with chopped chives

If you wanna pair a great side with this holiday roast these Garlic Parmesan Stuffed Mushrooms are perfect!

If you are looking for a cheaper alternative i recommend Smoked Turkey Breast or a Double Smoked Ham

Yield: 8

Smoked Prime Rib

Print

This smoked prime rib recipe is a showstopper that’s sure to elevate any special occasion. First, the prime rib is generously seasoned with a flavorful herb rub, then slow-smoked to achieve that perfect balance of a crispy crust and tender, juicy center. As the smoke infuses the meat with rich, smoky flavor, it creates an irresistible aroma that will have everyone gathered around the smoker. Whether you're preparing it for a holiday feast or a weekend gathering, this smoked prime rib is guaranteed to be the star of the table.

Prep Time: 12 hours

Cook Time: 2 hours

Total Time: 14 hours

Ingredients

• Prime Rib Roast (The roast i used for this recipe was between 7-8 pounds)
• 3-4 tablespoons of beef/steak seasoning (You can use just salt & pepper as well)
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 Tablespoon prepared horseradish
• 1 Tablespoon lemon juice
• 1/2 Tablespoon fresh chopped dill
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon of smoked paprika
• Chopped chives for garnish stick of butter
• 1 tablespoon of minced garlic

Instructions

• Assemble your horseradish sauce and place in the refrigerator till its time to eat
• Trim off any unwanted fat & silver skin

• Tie your prime rib with butcher's twine. This will help the roast hold its shape
• Season your prime rib on all sides with beef seasoning 
• Place your prime rib on a elevated cooking rack 
• Place in the refrigerator uncovered overnight (I dry brined this recipe for 7 hours) 
• Remove the prime rib from refrigerator and let is sit for 3 hours before cooking 
• Set your smoker or oven to 225-250 degrees (107-120°C)
• Place your prime rib on your smoker for 1 and ½ hours 
• Once your roast reaches 100 degrees internal (38°C) remove from your smoker and loosely tent with foil 
• Heat up your grill or griddle to 450 degrees (230°C)
• Melt down a stick of butter and add minced garlic 
• Sear off the prime rib on all sides basting the roast with garlic and herb butter 
• Remove your prime rib once it reaches an internal temperature of 125 degrees (52°C)
• Let the prime rib rest for 20-30 minutes before slicing 
• Remove the twine and slice to desired thickness 
• Plate up with a horseradish sauce or chimichurri and enjoy!

Notes

Why Dry Brining Prime Rib Works 

Deep Flavor Penetration: Dry brining allows salt to seep deep into the prime rib, ensuring every bite is perfectly seasoned from the inside out.

Retains Moisture: The salt draws moisture to the surface, creating a natural brine that gets reabsorbed, keeping the prime rib juicy during cooking.

Tenderizes The Meat: Dry brining helps break down muscle proteins, resulting in a more tender and melt-in-your-mouth prime rib.

Promotes A Crispy Crust: By drying out the surface of the meat, dry brining helps create that irresistible golden-brown, crispy crust when roasted or smoked.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 80mgSodium: 683mgCarbohydrates: 0gNet Carbohydrates: 0gFiber: 0gSugar: 0gSugar Alcohols: 0gProtein: 26g