Smoked Prime Rib Roast Recipe

Smoked Prime Rib Roast Recipe

The holidays are the perfect time to impress your family and friends with a show-stopping meal. This smoked prime rib roast is packed with smoky, savory flavor and a beautiful crust thanks to our Memphis-style rub. Whether you’re hosting a cozy dinner or a festive gathering, this dish will be the star of the table. Let's fire up the smoker and make this year’s holiday meal unforgettable!

The Recipe:

Ingredients:

Instructions:

Prep the Roast:

  • Remove the prime rib from the fridge and let it come to room temperature (about 1 hour).
  • Pat the roast dry with paper towels. Rub olive oil evenly over the roast.
  • Generously coat the roast with Burn Pit BBQ Memphis-Style Rub, making sure to cover all sides.
Preheat Your Smoker:

  • Set your smoker to 250°F and add your favorite wood for smoking (hickory or oak works great).
  • Place a drip pan under the grill grates and fill it with beef broth to catch drippings and add moisture.
Smoke the Roast:

  • Place the roast on the smoker, bone-side down, and insert a meat thermometer into the thickest part of the meat.
  • Smoke until the internal temperature reaches 120°F for medium-rare or 130°F for medium (about 4-5 hours).
Prime Rib Roast

 

Rest and Reverse Sear:

  • Remove the roast from the smoker and tent it loosely with foil. Let it rest for 20-30 minutes.
  • Meanwhile, increase the smoker or grill temperature to 450°F. Sear the roast for 5-10 minutes to develop a crust.
Serve:
  • Slice the roast between the bones for beautiful servings. Serve with au jus or horseradish cream sauce for an extra touch.
Sliced Prime Rib

Grilling Tips:

  • Temperature Control: Keeping your smoker steady at 250°F ensures even cooking. Use a dual-probe thermometer to monitor both the grill and the meat.
  • Wood Selection: Hickory adds a bold smokiness, while oak provides a milder, nutty flavor. Adjust based on your preference.
  • Resting is Key: Resting allows the juices to redistribute, keeping the roast tender and flavorful.

Extra Flavor & Pairing Ideas:

  • Sides: Pair this prime rib with smoked garlic mashed potatoes, grilled asparagus, or a tangy coleslaw.
  • Wine Pairing: A bold red like Cabernet Sauvignon or Malbec complements the richness of the meat.
  • Enhancements: Brush the roast with garlic herb butter during the last 30 minutes for an added layer of decadence.

FAQ Section:

Q: Can I use a gas grill if I don’t have a smoker?
A: Yes! Use a smoker box with wood chips and set the grill for indirect heat at 250°F.

Q: What’s the best way to store leftovers?
A: Wrap slices tightly in foil or store in an airtight container. Reheat gently in the oven or on a low grill to retain moisture.


Call to Action:

Ready to make this smoked prime rib roast the highlight of your holiday meal? Grab our Memphis-Style Rub from the shop today, and share your masterpiece with us on social media using #BurnPitBBQ!

Happy Holidays and Happy Grilling!

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