Smoked Prime Rib Roast

This smoked prime rib is seasoned with herb oil and smoked over hickory wood chips until tender for the ultimate centerpiece fit for any special occasion.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 25 mins
• Calories: 358 Calories

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 5 tablespoons olive oil
• 2 tablespoons cracked black pepper
• 1 (5 pound) prime rib roast, bones removed
• 0.5 teaspoon cayenne pepper
• 2.5 teaspoons kosher salt

Recipe Instructions

Step 1

Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.

Step 2

Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper in a bowl. Set aside for flavors to blend, about 1 hour.

Step 3

Pour 3/4 of the oil mixture over roast; massage into the top and sides of meat. Flip roast; pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate for at least 1 hour or up to 12 hours.

Step 4

Preheat the smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to the smoker.

Step 5

Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and cook until medium-rare, 3 to 3 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Step 6

Remove roast from smoker and preheat the grill to its highest setting or preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).

Step 7

Grill prime rib or roast in the preheated oven until crust is crunchy, producing a reverse sear, about 5 to 10 minutes. Allow roast to rest for 10 to 15 minutes before slicing.