Smoked Prime Rib

Why use a pellet smoker for prime rib?

A pellet smoker provides steady, controllable heat and a gentle wood-smoke flavor that complements prime rib without overpowering it. This steady temperature control helps ensure even cooking from edge to center, producing a tender, juicy roast with a classic smoky aroma. Using a pellet smoker makes it simpler to achieve restaurant-quality results at home while preserving the beef’s natural flavor.

Selecting a prime rib roast

For the best texture and presentation, choose a bone-in prime rib. The bone acts as insulation during cooking, improving tenderness and flavor. If you want an elegant look, ask the butcher to French the bones. Seek out well-marbled beef—USDA Prime has the most marbling, while Choice is a more budget-friendly option that still delivers great flavor.

Thawing and preparing prime rib

Thaw frozen prime rib in the refrigerator for 2 to 3 days to ensure even cooking and a tender finish. Trim away any hard fat and silver skin, then pat the roast dry. Apply a thin layer of avocado oil, mayonnaise, or another binder so your seasoning adheres evenly. Generously season with SPG (salt, pepper, garlic) or your favorite rub. Let the roast rest at room temperature for about an hour before cooking to promote consistent internal temperature during smoking.

Ingredients:

For the Prime Rib:

• 1 bone-in prime rib roast (6–8 lbs)
• Avocado oil (or other binder)
• SPG seasoning (salt, pepper, garlic) or all-purpose rub

For the Au Jus:

• 2 cups beef broth
• 1/3 cup Worcestershire sauce
• 1–2 tablespoons garlic paste
• 1 tablespoon lemon zest
• Juice of 1/2 lemon
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 tablespoons Dijon mustard
• 1 stick unsalted butter

Instructions

Step 1: Prepare the Prime Rib

If frozen, thaw the roast in the refrigerator for 2–3 days. Pat it dry and trim any hard fat or silver skin. Rub a thin layer of avocado oil over the meat to help the seasoning stick. Apply the SPG or your chosen rub, pressing it into the surface. Let the roast sit at room temperature for about 1 hour before smoking.

Step 2: Preheat the Pellet Smoker

Preheat your pellet smoker to 250°F. The low-and-slow smoke at this temperature infuses the roast with flavor while allowing the interior to heat evenly.

Step 3: Smoke the Prime Rib

Place the roast directly on the smoker grates and smoke at 250°F for about 2½ hours, or until the internal temperature reaches roughly 110°F. Then raise the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120–122°F for medium-rare. Use a reliable probe thermometer to monitor internal temperature for best results.

Step 4: Rest the Prime Rib

Remove the roast from the smoker, tent loosely with foil, and let it rest for 20–25 minutes. Resting allows the juices to redistribute so slices remain moist and tender.

Step 5: Prepare the Au Jus

While the roast smokes, combine the Au Jus ingredients in a foil pan: beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and butter. Place the pan in the smoker alongside the roast and set a wire rack over the pan for the meat if desired. Whisk after 30 minutes, then baste the roast with the Au Jus every 25–30 minutes after the first hour.

Step 6: Strain and Serve

After resting, strain the Au Jus through a fine mesh sieve to remove herbs and solids. Carve the prime rib by following the bone for even slices and serve with the strained Au Jus for dipping or drizzling.

Notes

Consistent temperature and gentle smoke are the keys to a successful smoked prime rib. Rest the roast before carving and serve with the Au Jus for maximum flavor. Adjust cooking times slightly based on roast size and your target internal temperature.

Below is a printable recipe card!

Smoked Prime Rib

Difficulty: Easy

Ingredients

• 1 bone-in prime rib roast 6–8 lbs
• Avocado oil as a binder
• SPG seasoning salt, pepper, garlic or all-purpose rub

For the Au Jus:

• 2 cups beef broth
• 1/3 cup Worcestershire sauce
• 1–2 tablespoons garlic paste
• 1 tablespoon lemon zest
• Juice of 1/2 lemon
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 tablespoons Dijon mustard
• 1 stick butter unsalted

Instructions

• Thaw the bone-in prime rib roast in the refrigerator for 2–3 days if frozen. Pat the roast dry and trim off any hard fat and silver skin.
• Coat the roast evenly with avocado oil as a binder, then season generously with SPG or your preferred all-purpose rub. Let the roast sit at room temperature for 1 hour.
• Preheat the pellet smoker to 250°F. Place the prime rib on the smoker grates and smoke for about 2½ hours or until the internal temperature reaches 110°F.
• Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120–122°F for medium-rare.
• While the roast smokes, combine the Au Jus ingredients in a foil pan and place it in the smoker alongside the roast.
• After 30 minutes, whisk the Au Jus. Once the roast has cooked another hour, baste it with the Au Jus every 25–30 minutes.
• When the internal temperature reaches 120–122°F, remove the roast and tent with foil. Rest for 20–25 minutes to allow juices to redistribute.
• Strain the Au Jus through a fine mesh sieve, carve the prime rib by following the bone for clean slices, and serve with the strained Au Jus.

Smoked prime rib makes a memorable centerpiece for holidays and special dinners. With careful prep, steady heat, and a flavorful Au Jus, you’ll get tender, juicy slices and a rich, savory sauce to complement every bite.

All Recipes

Items Used In This Recipe

Green Mountain Pellet Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard