Smoked Prime Rib with Dry Rub
This smoked prime rib starts with an overnight dry brine, then gets coated in a savory herb and spice rub before hitting the grill. Slow smoking locks in flavor and creates a perfectly tender, juicy roast.Use a Traeger pellet grill or a traditional side smoker, and keep a reliable thermometer on hand to track the internal temperature. Maintaining a steady low heat is key to that rosy smoke ring and melt-in-your-mouth texture.
Servings: 12 servings
Ingredients
- 9 pounds prime rib roast bone-in
- 2 tablespoons kosher salt
Prime rib rub:
- 3 tablespoons ground black pepper
- 1 tablespoon ground sage
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
Instructions
24 hours to 4 days in advance:
- Trim the excess fat from the roast. You should have no more than ¼ 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.)
Smoking Time:
- Combine the dry rub ingredients and coat the prime rib evenly. Let it rest at room temperature while you preheat the smoker to 225°F.
- Tie the roast with kitchen twine between each pair of ribs to keep its shape and help it cook evenly.
- 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.
Video
Notes
Trim the fat cap, don’t remove it. Leave about ¼ inch of fat so it renders properly and adds flavor without turning greasy.
If you skip the dry brine, mix 2 tablespoons of salt into the rub before applying it to the roast.
Tie the roast to help it cook evenly and keep the outer layer from pulling away from the bones.
Cook to an internal temperature of 125°F to 128°F for medium-rare. Carryover cooking will raise it another 5°F to 8°F after it’s off the heat.
Use a digital probe thermometer that is made for the grill.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 2g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 2400mg | Fiber: 1g
