Golden Toad Smoked Prime Rib

by Todd Jilbert December 24, 2016


Golden Toad Prime Rib

So you want to smoke a Prime Rib. Good idea! Here's my recipe and some tips to help yours come out perfect every time.

I use minimum USDA Choice Beef and I usually cook several 4 bone roasts as opposed to one large rib roast. This way I can cook several rare and medium rare roasts and have several end cuts for those who like them. Either plan to cut and tie your roast yourself, or ask your butcher to do it.

The first important step is to let your roast sit out and come to room temperature prior to roasting. I like to take mine out, season it, place it in the roasting pan or sheet pan bone side down, cover it with plastic wrap, and let it sit on the counter for 2-4 hours prior to cooking.

Please download my Intro to Prime Rib from my Smokin' Classes for more information about choosing and preparing the perfect Prime Rib.


  • Prime Rib Roast (Bone In, min 3 bone, and USDA Choice or Prime)
  • Golden Toad’s Prime Steak Rub
  • Olive Oil
  • Golden Toad's Roasted Garlic Rosemary Au Jus
  • Horseradish (I use Beaver Brand Extra Hot)


  • Cut between loin meat and bones all the way to about 1” through the roast.
  • Rub prime rib roast with olive oil.
  • Season liberally with Golden Toad Prime Steak Rub including between the meat and the bones.
  • (optional) Fine chop fresh rosemary and season the roast with the fresh herbs.
  • Place prime rib roast bone side down in roasting pan – no roasting rack needed. Cover with plastic wrap and leave on counter to warm up for at least 2 hours.
  • Preheat smoker to 400°F. (I use my FEC-100 pellet smoker most of the time).
  • Remove plastic wrap, insert a “leave in” thermometer in the middle of the roast (do not hit bone), and put roasting pan in the smoker.
  • After 15 minutes, reduce smoker temperature to 326°F and wait. Try not to open your smoker.
  • After 1 hour, rotate pan 180°.
  • Remove when cooked to your liking.
    • For most roasts, rare starts at 120 and medium rare starts at 130. I find that 120 is far too cool, red, and rare for most people. I typically cook my roasts to 125-130 and have had very good results for rare/medium rare. It usually takes about 2-1/2 hours.
  • Let Rib Roast rest for 10-20 minutes until the temp stops climbing. Then place into a Cambro to rest for at least 30 minutes and up to 60 minutes. If you don’t have a Cambro, line an ice chest (large enough to hold your roasting pan) with towels and place your prime rib and pan in the ice chest. Close the lid and let rest.
  • Remove from Cambro, cut the ties, remove the bones (save them, they will broil up for a nice little snack tomorrow), and carve your roast.
  • Serve with hot horse radish and Golden Toad’s Roasted Garlic & Rosemary Au Jus.


Golden Toad

Todd Jilbert
Todd Jilbert


Leave a comment

Comments will be approved before showing up.

Also in Recipes


by Todd Jilbert June 14, 2016 1 Comment

Read More

Biscuits Smothered in Sausage Gravy
Biscuits Smothered in Sausage Gravy

by Todd Jilbert March 20, 2016

Read More


by Todd Jilbert March 13, 2016

Read More