INGREDIENTS
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Prime rib (we recommend bone-in, around 12 pounds)
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Coarse ground salt
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Coarse ground pepper
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Optional – rock salt or your favorite seasoning blend
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Wood chips – we prefer a mild wood like Pecan or a classic Hickory
DIRECTIONS
This is one cut of meat that shines with minimal prep. We recommend simply seasoning your prime rib generously with coarse ground salt and fresh cracked pepper. That’s it!
Optional – if you prefer, you can use a seasoning blend or even coat the roast in rock salt for a different texture and flavor.
Let the roast rest at room temperature for 30–45 minutes before smoking.
While it rests, add your wood chips to the woodbox. For prime rib, mild smoke is best—don’t overpower the natural flavor.
Place the prime rib bone-side down on the middle rack of your smoker.
Pro tip – insert a meat thermometer into the thickest part of the roast, avoiding the bone. Run the wire up through the smoke hole to monitor the internal temperature. If the temp’s not moving, it’s likely overcooked!
Close the smoker door and set the temperature to 200°F.
Smoke-cook a 12-pound prime rib for approximately 5–7 hours, or until the internal temperature reaches your desired doneness:
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 135–140°F
Medium Well: 145–150°F
Once it reaches temp, remove the roast and let it rest for at least 20–30 minutes before slicing. This helps retain the juices and gives you perfect, tender slices every time.
