This was the very first thing I made when we unboxed a new Traeger that I had purchased for my husband's birthday (upgrading from a smaller smoker). It's a winner! And hubby loved his gift and birthday meal!
Smoked Prime Rib
This Smoked Prime Rib is sure to be the star of any occasion and a fitting centerpiece to holiday meals! Check out all of my tips and walk-through instructions for perfectly smoking your boneless prime rib or standing rib roast!
- 2.27 kg prime rib
- 54 g Kosher salt
- 9 g black pepper
- 7 g paprika
- 8 g garlic powder
- 3.5 g onion powder
- 1 g dried rosemary
- 0.5 g chili powder
- Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.
- If your standing rib roast has been cut from the bone and tied, remove the butcher twine and trim any fat as needed.
- (optional) Tie the rib roast with butcher twine. For a bone-in roast, tie between the bones. For boneless roasts, tie every 1.5 inches down the length of the roast.
- For the Prime Rib Dry Rub - Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, dried rosemary and the optional chili powder or cayenne pepper) and set aside.
- Place the prime rib on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side.
- Massage the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of your roast. *Don't be shy with the seasoning!
- Smoking The Prime Rib - Prepare your smoker. Place the wood pellets/chips in your tray, and preheat the smoker to 225°F (107°C) according to the manufacturer instructions. *I like hickory and oak for prime rib, followed by maple, pecan, or walnut. Fruit trees like cherry or apple are also nice.
- Transfer the rubbed prime rib roast to the smoker rack (bone side down for a standing rib roast) in your preheated smoker. Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib), until the internal temperature of the roast reaches your desired doneness in the next step below.
- When the roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your smoker and allow it to rest tented loosely with aluminum foil for at least 30 minutes before slicing and serving.
- (Optional) Reverse Sear - To reverse sear your prime rib before serving, remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed above. Transfer the roast to a cutting board or platter and cover with aluminum foil while you bring the temperature of your smoker up to 400°F (205°C).
- Once your smoker is fully heated, return the roast and sear until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM. *Keep a close eye on your prime rib as this searing step moves along quickly.
- Remove your prime rib from the smoker and replace the aluminum foil over the roast to rest for at least 15 minutes before serving.