Wood Smoked Boneless Beef Rib Roast

Published: Mar 14, 2022 Modified: May 18, 2022 by

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My recipe for Smoked Prime Rib Recipe is a show-stopping centerpiece with incredible flavor from a simple rub and just a few hours of smoking! After a quick sear, this perfectly tender roast has the most beautiful crust.

Jump to:

• Best Smoked Prime Rib
• How to Smoke a Prime Rib
• How to Make Au Jus for Prime Rib
• Smoking Prime Rib FAQs
• What Temp to Cook Ribeye Roast
• Prime Rib Temperature Chart
• Prime Rib Rub
• Prime Rib on the Smoker Recipe Tips
• Best Prime Rib Recipes
• Smoked Beef Recipes
• 📌 Pin it for later!
• 📋 Recipe
• 💬 Reviews

Best Smoked Prime Rib

I love prime rib recipes. There is nothing like a juicy, tasty rib roast with a gorgeous sear. I have made this beautiful cut of beef just about every way you can think of, especially for the holidays, and have to say, a smoked rib eye roast may be my favorite way to make it!

The flavor you get from smoking beef is unlike any other, and oh, how tender and juicy it is! It's just plain irresistible. Give it a try and I know you will want to find every excuse to smoke prime rib from now on.

How to Smoke a Prime Rib

1. Preheat your Traeger or smoker to 285 degrees fahrenheit. Sprinkle your prime rib with the prime rib rub. Be sure to cover every inch of the prime rib with the seasonings.
2. Let your prime rib sit outside the fridge and come to room temperature. This will take around 30 minutes.
3. Place on the smoker and cook for about 3 hours or until the internal temperature reaches 130 degrees.
4. Heat a cast iron skillet to high heat and sear each side of the cooked prime rib for about one minute.
5. Allow the prime rib to rest off of the heat for about 10 minutes. Slice against the grain and enjoy!

How to Make Au Jus for Prime Rib

1. Place the roasting pan from cooking prime rib on the stove over low heat after removing the roast from the pan. If you prefer, you can also use a separate pan to cook the beef au jus.
2. Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the original roasting pan, scrape up any brown bits from the bottom of the pan for extra flavor. A wooden spoon works best for this.
3. Add Beef Broth or juices from the prime rib. Bring to a simmer. Serve hot with sliced prime rib, and enjoy!

Try my favorite au jus recipe! I serve it with all of my roast beef recipes. Get it here: Au Jus for Prime Rib

Smoking Prime Rib FAQs

What is prime rib?

Prime Rib is a cut of beef from the beef rib primal cut, prepared as a roast either bone-in or boneless. This beautiful cut of beef is juicy and tender, with rich flavor and plenty of marbling.

Is prime rib the same as ribeye?

Prime rib is from the same primal rib section as ribeye, but refers to the entire roast, while ribeye refers to a section of the roast cut into steaks.

What is a prime rib called at the grocery store?

Prime rib is also known as rib roast, standing rib roast, or ribeye roast. It's also sold in different grades: USDA prime, choice, and select, with prime being the most expensive but also the best-tasting.

How many pounds of smoked rib roast per person should I make?

½ pound per person.
My recipe serves 5-6 people.

Should you season prime rib overnight?

The longer the rub sits on the roast the more tender it will be and the more it will soak up that flavor. Let it refrigerate overnight with the rub if you can.

Should prime rib be room temperature before cooking?

Bring your rib eye roast to room temperature for 30 minutes outside of the fridge before smoking it. This will ensure it cooks evenly.

Do you smoke a rib roast fat side up or down?

Smoke prime rib fat side up. You want to cook it fat side up because you want the fat to drip down and baste the rib roast while it is being smoked. This will create amazing flavor.

What Temp to Cook Ribeye Roast

285 degrees Fahrenheit for a beautiful outside crust, tender middle, and plenty of flavor in just 3 hours.

Prime Rib Temperature Chart

• Rare: 120-125°F. Inside is bright red.
• Medium-rare: 130-135°F. Pink on the outside with a deep red middle.
• Medium: 135-140°F. Light pink on the inside.
• Well-done: 145°F+. Brown with no pink.

For best results, always use a meat thermometer, and for more information, see our Prime Rib Temperature Chart.

Prime Rib Rub

Coarse salt, pepper, and garlic powder are all you need for an incredible prime rib rub. It's so simple but so delicious!

Prime Rib on the Smoker Recipe Tips

• Always slice against the grain for best results.
• The longer the rub is on your prime rib the better. In other words, you can put the rub on the night before and it will be even better.
• Heat resistant gloves are a must when handling this recipe, especially during the searing stage.
• Using a cast iron grill pan is best, if you want those gorgeous sear markings.
• You can add a bit of oil in your searing pan, if you prefer. However, I don't use oil. This is simply a preference.

Best Prime Rib Recipes

• Boneless Prime Rib
• Sous Vide Prime Rib
• Air Fryer Prime Rib
• Instant Pot Prime Rib Roast
• Standing Rib Roast
• Easy Prime Rib Recipe
• Grilled Prime Rib

Serve with Horseradish Sauce for Prime Rib and Au Jus for Prime Rib, as well as my best Side Dishes for Prime Rib!

Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!

Smoked Beef Recipes

• Smoked Chuck Roast
• Smoked Tomahawk Steak
• Smoked Burgers
• Smoked Beef Brisket
• Smoked Beef Short Ribs

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📋 Recipe

Amazing Smoked Prime Rib

My recipe for Smoked Prime Rib is a show-stopping centerpiece with incredible flavor from a simple rub and just a few hours of smoking!

Prep Time 40 mins

Cook Time 3 hrs

Total Time 3 hrs 40 mins

Course: Main Course

Cuisine: American

Keyword: smoked prime rib, smoked prime rib recipe, smoked prime rib roast, smoking prime rib

Servings: 6

Calories: 1141 kcal

• Heat Resistant Gloves

• Cast Iron Grill Skillet

• 5- Pound Boneless Prime Rib
• Full recipe Prime Rib Rub

• Preheat your smoker to 285 degrees fahrenheit. Sprinkle your prime rib with the prime rib rub. Be sure to cover every inch of the prime rib with the seasonings.

  

• Let your prime rib sit outside the fridge and come to room temperature. This will take around 30 minutes.

  

• Place on the smoker and cook for about 3 hours or until the internal temperature reaches 130 degrees.

  

• Heat a cast iron skillet to high heat and sear each side of the cooked prime rib for about one minute.

  

• Allow the prime rib to rest off of the heat for about 10 minutes. Slice against the grain and enjoy!

  

• Always slice against the grain for best results.
• The longer the rub is on your prime rib the better. In other words, you can put the rub on the night before and it will be even better.
• Heat resistant gloves are a must when handling this recipe, especially during the searing stage.
• Using a cast iron grill pan is the best, if you want those gorgeous sear markings.
• You can add a bit of oil in your searing pan, if desired. However, I don't use oil. This is simply a preference.

Calories: 1141 kcal | Carbohydrates: 3 g | Protein: 52 g | Fat: 101 g | Saturated Fat: 42 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 44 g | Cholesterol: 228 mg | Sodium: 2496 mg | Potassium: 894 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 11 IU | Vitamin C: 1 mg | Calcium: 41 mg | Iron: 6 mg

About Isabel Laessig

Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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