Smoked Prime Rib Roast recipe February 24, 2016 12:59

Smoked Prime Rib Roast


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


  1. Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.
  2. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika and cayenne pepper together in bowl. Set aside for flavors to blend at least 1 hour.
  3. Pour most of the oil mixture over the roast and massage into top and sides of meat. Flip roast and pour remaining mixture over roast and massage. Place roast on a plate and refrigerate from 1 to 12 hours.
  4. Preheat smoker to 225 to 230 degrees F. Add hickory or pecan wood chips to smoker.
  5. Insert oven-safe meat thermometer into thickest part of roast. Place roast into smoker and roast until internal temperature reaches 145 degrees F, 3 to 3 1/2 hours.
  6. Preheat oven to 500 to 550 degrees F.
  7. Bake roast in preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.

May substitute different pepper powders for the cayenne pepper - depending on your desired heat level.