Smoked Prime Rib Roast

Smoked Prime Rib has become a Christmas tradition at my house! I mean, is there anything better than a good prime rib!! I have had prime rib in a restaurant, and I always was like ehhh. Well, a friend filled me in on how they smoke their prime rib, so we opted to try it at home! 

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With life always changing, we have been working to evolve our old traditions into new ones.  The kids took to Pinterest and searched for Christmas dinners!!  One meat kept popping up prime rib; now we have been trying new meats, but this is one the kids, and I haven’t had.  Well, we didn’t want to have our Christmas dinner with meat we weren’t sure we liked, so we had to give it a test run and timed it over the weekend watching football.

Project SmokeThe Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step RecipesThe Taste of Home Cookbook, 5th Edition: Cook. Share. Celebrate.

Smoked Prime Rib Roast Ingredients:

• Prime Rib Roast
• Prime Rib Seasonings  

An important note about my roast was that I picked mine up at a local butcher shop.  They asked how I was cooking my roast and offered to season it!! The seasoning is what I was most nervous about, so to have an expert do it was perfect.  I also had the butch tie it up when he said it would help flavor and cooking, and he wasn’t wrong!

How To Smoke A Prime Rib Roast:

Season your prime rib roast and set it in the fridge for a day or more to allow the flavor to soak in.

Now, this is where you know your smoker and how to prep it for smoking.  I use an electric smoker and prefer apple disks to smoke all my meat.

Remove your chip holder, water bin, and racks from your smoker, and cap off your exhaust pipe if necessary.

Now I like to use pucks in my smoker! Below are the pucks I use and also my smoker as well. I also recommend having a good meat thermometer.

Vertical SmokersBradley PucksMeat Thermometer

Fire up the smoker by raising the temperature on the dial.

Fill the water dish and chip holder.

Place in your chips, and once they start to smoke, put them in your water tray.  I find I can get good smoke faster by doing this method.

Once your smoker gets hot enough and a smoke, place your prime rib roast on a rack.   I kept my smoker at 150-200. I cooked it low and slow for the best flavor. 

Roast for hours, at least over 6 hours.  We made the mistake of pulling it out to see if we could grill it faster to finish it off, and it went up in flames; learn from our mistake and don’t put it on the grill!

Keep replacing your smoker chips and disks to keep the smoke going.

We smoked ours to an internal temperature of 130, so be sure to look at what temperature you want for how rare you want your meat.

There are no words to describe how amazing this was to eat!!

What is your go-to holiday food??

What To Serve With Smoked Prime Rib Roast: 

• Loaded Mashed Potatoes
• Green Bean Casserole
• Oven Roasted Garlic Potatoes Recipe
• Garlic Parmesan Biscuit Pull-Apart Bread Recipe
• Easy Oven Roasted Baby Potatoes
• Triple Chocolate Bundt Cake
• Peanut Butter Pie
• Crescent Roll Peach Dumplings Recipe

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Smoked Prime Rib Roast

This Smoked Prime Rib Roast is perfect for your Christmas dinner!!! Easy to make and the taste is perfect for the holiday season! 

Ingredients

• Prime Rib Roast  
• Prime Rib Seasoning

Instructions

1. Season your prime rib roast and if possible let it set in the fridge for a day or more to allow the flavor to soak in.
2. Now, this is where you know your smoker and how to prep it for smoking.  I use an electric smoker and prefer to use apple disks for smoking all my meat.
3. Remove your chip holder, water bin, and racks out of your smoker and cap off your exhaust pipe if necessary.
4. Fire up the smoker by raising the temperature on the dial
5. Fill the water dish and chip holder
6. Place in your chips and once they start to smoke put in your water tray.  I find I can get a good smoke faster by doing this method.
7. Once your smoker gets hot enough and a smoke place in your prime rib roast on a rack.   I kept my smoker at 150-200
8. Roast for hours at least over 6 hours.  We made the mistake of pulling it out to see if we could grill it faster to finish it off and it went up in flames, learn from our mistake don’t put it on the grill!
9. Be sure to keep replacing your smoker chips and disks to keep the smoke going.
10. We smoked ours to an internal temperature of 130, so be sure to look what temperature you want for how rare you want your meat.