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Smoked prime rib with slices and juice running off

Smoked Prime Rib with Dry Rub

This smoked prime rib starts with an overnight dry salt brine then gets coated in a flavorful seasoning rub before going on the grill. Smoking it low and slow will guarantee the best flavor and a perfect, juicy roast.
You can use a Traeger pellet grill or a side smoker for this recipe. Be sure to use an accurate thermometer to monitor the internal temperature of the meat. Keeping a constant low temperature while smoking will help give the roast its beautiful pink smoke ring and tender, juicy texture.
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Prep Time: 30 minutes
Cook Time: 4 hours
Additional Time: 1 day
Total Time: 1 day 4 hours 30 minutes
Servings: 12 servings (for a 9 pound prime rib)
Calories: 263kcal
Author: Dahn Boquist

Ingredients

  • 1- 9 pound Prime Rib roast, bone-in
  • 2 tablespoons kosher salt

Prime rib rub:

  • 3 tablespoons coarse ground pepper
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried garlic
  • 1 tablespoon smoked paprika
  • if you do not salt brine the prime rib then add 2 tablespoons salt to the rub

Instructions

24 hours to 4 days in advance:

  • Trim the excess fat from the roast. You should have no more than 1/4 inch of fat covering the meat. 
  • Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place it in the fridge for 24 hours. (Or leave the plastic wrap off to get maximum exposure to the air.)

2 hours in advance: 

  • Set the Prime Rib out at room temperature. Combine the ingredients for the dry rub and coat the meat with the mixture. Loosely cover the Prime Rib and let it sit at room temperature for 2 hours prior to smoking it.

Smoking Time:

  • About 40 minutes before you are ready to cook the Prime Rib, preheat your smoker to 225°F.
  • To help the roast cook more evenly, use kitchen twine to tie between each pair of ribs.
  • Place the Prime Rib directly on the grill grate, fat cap up and close the lid. Smoke until the internal temperature reaches the desired doneness. 120°F for rare, 130° to 135 for medium-rare, 140 to 145° for medium.
  • Remove the roast from the smoker, cover it loosely with foil and let it rest for at least 30 minutes before slicing into it.

Notes

  • Trim the fat but don’t remove all of the fat. The fat cap will provide flavor but if it is too thick it will not render down. Trim the fat to 1/4 inch so it renders well. 
  • The roast should sit at room temperature for 2 hours prior to cooking. If it is cold, it will not cook evenly. 
  • If you tie the roast, it will cook more evenly and prevent the outer layer of meat from separating from the bones. 
  • I usually cook prime rib to an internal temperature of 125°F to 128°F, just under medium-rare. When you remove it from the heat the carry-over temperature will continue to cook it 5°F to 8°F higher.
  • Use a digital probe thermometer that is made for the grill.

Video

Nutrition

Serving: 1 | Calories: 263kcal | Carbohydrates: 2g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 2400mg | Fiber: 1g