GOLDEN TOAD'S SMOKED 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. This recipe is prepared hot and fast on a pellet smoker, so there is not a heavy smoke flavor.
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. Most of the time it is closer to 4+ hours.
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 324°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°F and medium rare starts at 130°F. Remember to pull your roast 5-10 degrees early as it will continue to climb as it rests. Mine usually take about 2-1/2 hours using my cooking methods above.
- Let Rib Roast rest for 15-30 minutes until the temp stops climbing. Then place into a Cambro to rest for another 30 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.