Smoked Prime Rib

Contributed by

Angela Latimer

The Story

The family favorite for any prime rib dinner.

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!
Servings 8
Prep Time 15 mins
Cook Time 3 hrs 20 mins


  • 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.
Course: Main
Cuisine: American

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