Smoked Prime Rib Roast
Intermediate 4-5 hours 8-10 people Pellet / Smoker

Smoked Prime Rib Roast

A bone-in prime rib is the easiest 'wow' centerpiece you can cook outside. Low-and-slow smoke followed by a screaming-hot reverse sear gives you edge-to-edge medium-rare with a mahogany crust — no gray band, no guesswork.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on July 6, 2026.

Ingredients

  • 1 bone-in prime rib roast, 4-6 bones (8-12 lbs), USDA Prime if you can find it
  • ¼ cup kosher salt
  • ¼ cup coarse black pepper (16 mesh)
  • 2 tbsp granulated garlic
  • 2 tbsp fresh rosemary, finely chopped
  • Oak or hickory pellets/wood
  • Beef tallow or grapeseed oil for the sear

Step by Step

1

Dry brine 24 hours ahead

Pat the roast dry, season aggressively with salt all over, and leave uncovered on a rack in the fridge for 24-48 hours. This pulls moisture, concentrates flavor, and dries the surface so the bark forms fast.

2

Apply the pepper rub

An hour before cooking, coat with black pepper, granulated garlic, and rosemary. Skip extra salt — the dry brine did the work.

3

Smoke at 225°F

Set the smoker to 225°F with oak or hickory. Place the roast bone-side down. Insert a leave-in probe into the center of the eye, away from bone.

4

Pull at 115-120°F internal

This takes roughly 30-35 minutes per pound. Pull 10°F below your target doneness — 115°F for rare, 120°F for medium-rare. Rest tented for 20-30 minutes.

5

Reverse sear at 500°F+

Crank the grill (or fire up a separate grate over a hot chimney). Brush the roast with tallow and sear all sides 60-90 seconds each until the crust is dark and crackling.

6

Slice between the bones

Cut the bones off as a slab (save them — they're snacks for the cook), then slice the eye ½-inch thick. Serve with the jus you collected during the rest.

Pro Tips

  • If you don't own a leave-in probe thermometer, the [thermometer calibration guide](/how-to/calibrate-grill-thermometer) walks through fixing the one you have.
  • Pair this cook with our [Best Pellet Grills](/best-of/best-pellet-grills) picks — a precise PID controller is what makes 225°F actually mean 225°F.
  • Save the rendered fat and bones for the next day — drop them in a pot of beans or use the tallow on your next [reverse sear ribeye](/recipe/reverse-sear-ribeye).

Common Questions

Frequently Asked Questions

How long does Smoked Prime Rib Roast take to cook?
Total time is about 4-5 hours including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a pellet / smoker. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
8-10 people. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
If you don't own a leave-in probe thermometer, the [thermometer calibration guide](/how-to/calibrate-grill-thermometer) walks through fixing the one you have.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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