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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.
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Rub prime rib roast all over with olive oil. Combine salt, garlic, pepper, rosemary, thyme, smoked paprika, and mustard in a medium bowl. Sprinkle evenly over the meat, rubbing it on to stick if necessary. Let meat sit out at room temperature for 1 hour before smoking. When ready to smoke, heat smoker to 225°F.
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To smoke prime rib, you'll need to season the meat with your preferred rub. Next, preheat your smoker to a temperature of around 225-250°F (107-121°C). Place the prime rib on the smoker rack and cook it slowly until it reaches approximately 10 degrees less than your desired doneness.
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Prepare your smoker and heat it to a temperature of around 225°F (107°C). Place your prime rib in the smoker, bone side down. Smoke the prime rib for about 3-4 hours, or until the internal temperature reaches 120°F (49°C) for a rare roast, or 130°F (54°C) for medium-rare.
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While the grill is preheating, preheat a cast iron skillet over medium to medium-high heat. Place the roast with the fat cap down onto the cast iron and sear until browned. Flip and brown the prime rib on all sides, about 10 to 12 minutes. Finish with the bones facing down in the skillet. Remove from heat.
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Let the seasoning sit and adhere for at least 15 - 20 minutes. Tip: It's ok to do all this prep including the seasoning the evening before and let the roast sit wrapped tight in your fridge overnight. Smoke the Prime Rib. Place your rib roast on the smoker. Baste it every 45 - 60 minutes with Worcestershire sauce.
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Making Prime Rib Rub. Step 5: Combine the coarse ground black pepper, coarse salt, garlic powder, onion powder, ground coriander, celery seed, dill, dried rosemary, and smoked paprika in a small bowl. Step 6: Add 1-2 tablespoons of olive oil onto the roast and spread evenly. Then, generously apply the spice rub until covered.
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When ready to cook, remove the prime rib from the refrigerator and allow it to come to room temperature as you prepare your smoker. Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set it up for 2-zone cooking. In a small bowl, combine all the dry rub ingredients.
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Instructions. Preheat an electric smoker to 250 degrees F. Load the smoker with cherry or apple wood. Place the butter, garlic, thyme, rosemary, salt and pepper in a bowl. Stir to combine. Rub the butter all over the roast. Place the roast in a disposable aluminum pan.
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Place your prime rib on your smoker and cook until the internal temperature reaches 120°F. Remove the prime rib and heat up a grill or a large cast iron pan. Sear the prime rib on each side with high heat to form a crust. Rest for 20-30 minutes covered loosely with foil.
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OPTIONAL: place the seasoned rib roast on a wire-rack lined baking sheet and let dry brine in the fridge, uncovered, overnight. When ready to cook, Preheat the pellet smoker to 250 degrees F. Place the seasoned rib roast onto the smoker's grates and stick the probe thermometer right into the center of the roast.
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Jump down to the full recipe card for all the details. Season all sides of the roast with plenty of kosher salt and black pepper. Smoke the prime rib at a low temperature of 250° F for about 3 hours, or until the internal temperature reaches a target pull temp of 118° F for medium-rare. Remove and rest for 30 minutes.
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Rub the seasoning mixture all over the prime rib. Prep Smoker - Preheat your electric pellet grill to 225 degrees. Smoke - Place the roast on the smoker, fat side up and smoke until the internal temperature the desired doneness. Rest - Remove the roast from the smoker and tent with foil.
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Make sure to get all the sides. Place the roast on the smoker or grill and smoke until the roast's internal temperature reaches 120F. Plan on about 35 minutes per pound of prime rib for it to reach this temperature. Remove the roast to a cutting board and increase the temperature of your grill to its highest setting.
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Make sure to have an even amount on all sides of roast. Place roast bone side down on a pre-heated smoker at 225°F. Smoke until reaching 10°F shy of your desired internal temperature, about 30-40 minutes per pound. Larger roasts over 9lbs will take about the same amount of time as a 9lb roast.
