Smoked Prime Rib

Contributed by: Shawn Hogan


1 Prime rib roast (4 ribs)


4 tablespoons of good steak rub/seasoning (use a rub without salt or sugar)

Fruit/Hard wood


1. Remove the bones and trim the fat cap/silverskin off of the prime rib (you can use this to make gravy/sauce).

2. Sprinkle salt all over the meat, and refrigerate uncovered for 12-24 hours prior to cooking to dry brine the meat.

3. Setup your smoker/grill and get the temp stable between 225-250 and add a small amount of fruit/hard wood. You will also need a hot 'zone' on your cooker. If you are using a grill, setup a hot side and a cool side.

4. Right before cooking, remove the prime rib from the fridge and liberally apply the rub. Your rub should not contain salt since you dry brined the meat, and should not contain sugar because it will burn.

5. Add the prime rib to the cooker, and cook to about 10 degrees below your desired doneness (about 2-3 hours).

6. Once the meat reaches the desired temperature, move it to the hot area of your cooker, and sear on all sides.

7. Do not let the meat rest, cut immediately and serve. Resting will cause the meat to overcook.

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