Go Back
How To Smoke Prime Rib! With a couple of simple steps and planning, Smoked Prime Rib is the perfect Christmas Dinner to make for the holidays!
Print Recipe
5 from 2 votes

Prime Rib

How To Smoke Prime Rib! With a couple of simple steps and planning Smoked Prime Rib is the perfect Christmas Dinner to make for the holidays!
Prep Time5 mins
Cook Time5 hrs
Rest In Fridge Time and smoker time1 d 13 hrs
Total Time1 d 17 hrs 5 mins
Servings: 16
Author: Guy Who Grills

Ingredients

  • 1 Prime Rib Roast
  • Avocado Oil
  • Onion Powder
  • Thyme
  • Garlic Salt
  • Prime Rib Seasoning
  • Montreal Steak Seasoning
  • Fresh Ground Himalayan Pink Salt
  • Fresh Ground Pepper

Instructions

  • The first step is to season your Rib Roast a couple of days before you are planning to smoke it.
  • I drizzle over my roast with some avocado oil and then rub down with all my seasonings. Sometimes you can have your butcher season yours, however every Christmas we buy in bulk from Safeway and we end up seasoning our own.
  • About an hour before starting to smoke your roast remove from the fridge and allow the roast to start warming up.
  • On the day of cooking you will need to know your smoker and how to prep it for smoking.
  • For your electric smoker remove your chip holder, water bin, and racks out of your smoke.  Next, put a cap on your exhaust pipe if necessary.
  • The next step is to fire up your smoker and then allow the smoker to start heating up.
  • Next, I start out by placing in my chips first then put the water tray in after I have smoke rolling. Personally I have found that I can get good smoke faster by doing this method.
  • Next, spray your smoker rack with a nonstick spray and then place your prime rib roast on it.
  • Once your smoker gets hot enough and a smoke rolling place in your prime rib roast onto your rack. I keep my smoker at 150-200 degrees. Smoke for about 5 to 6 hours while keeping an eye on your smoke, temperature, and water levels. (I set timers for every 45 minutes just to double-check)
  • I smoke to an internal temperature of 120-140 degrees for medium-rare.
  • Next, turn the heat to your smoker off and allow the roast to rest for about an hour in the smoker with no heat.
  • Lastly, serve and enjoy!!