Smoking a standing rib roast adds a gentle smoke flavor to one of the richest cuts of beef. This recipe uses a dry brine, a simple garlic-and-pepper crust and a reverse sear. It's mostly hands-off, but give yourself plenty of time.
The recipe
Ingredients
- 1 bone-in standing rib roast, 3–4 bones (about 7–9 lb)
- 2 tbsp kosher salt (Diamond Crystal; use 1 1/2 tbsp if using Morton), for the dry brine
- 1/3 cup Texas-style brisket rub, or 3 tbsp coarse black pepper plus 1 tbsp granulated garlic
- 2 tbsp olive oil or softened butter
- 2 tsp dried rosemary, crushed, or 2 tbsp fresh rosemary, chopped (optional)
- 4–5 lb smoking wood: oak, hickory or cherry (chunks, chips or pellets)
- Optional for serving: prepared horseradish or horseradish sauce
Steps
- The night before, trim any very thick fat to about 1/4 inch. Season the roast all over with the salt. Set it on a rack over a sheet pan and refrigerate uncovered overnight.
- If you like, cut the bones away from the roast and tie them back on with butcher's twine. This makes carving easier and keeps the bones in place to protect the meat.
- Set up your smoker for 225°F with oak, hickory or cherry. Let the fire settle until the smoke runs thin and blue.
- Rub the roast with the oil or butter, then coat it evenly with the rub and rosemary. The roast is already salted, so if your rub contains salt, use a light coat.
- Place the roast bone side down on the grate. Insert a leave-in probe into the center of the thickest part, not touching bone.
- Smoke at 225°F until the center reaches about 130°F, usually 30–35 minutes per pound, or about 3 1/2–5 hours.
- Take the roast off and turn the smoker or oven up to 500°F, or get a grill very hot. Return the roast and sear for 8–15 minutes, until the outside is deeply browned and the center reads at least 145°F, the USDA safe temperature for beef roasts.
- Rest the roast at least 3 minutes, or up to 20 minutes, loosely tented with foil. Remove the twine and bones, then slice across the grain about 3/4 inch thick.
Why this works
A rib roast is thick, so it cooks unevenly in a hot oven. Low smoke heat cooks it gently from the outside in, giving you even color across each slice. The final blast of high heat makes the crust. The overnight dry brine seasons the meat and dries the surface so it browns well.
About the temperature
The USDA safe temperature for whole cuts of beef is 145°F, followed by a 3-minute rest. That's about medium, with a warm pink center. This recipe targets 145°F. Because the roast is cooked low and slow, it stays tender and juicy at that temperature. The end pieces will be more done, which works well for guests who like their beef well cooked.
The rub
Prime rib has so much flavor that a simple rub works best. Our Texas-style brisket rub is mostly coarse pepper, salt and garlic, which is just right. If you want a darker, bolder crust, try the coffee and chile steak rub.
Best wood
Oak is steady and mild and won't cover up the beef. Hickory is stronger, so use a little less. Cherry adds a deep red color to the crust.
How to tell it's done
Time per pound is only a guide. Roasts vary in shape and fat. Use a leave-in probe thermometer so you can track the temperature without opening the lid, then confirm with an instant-read thermometer in a few spots.
Make ahead / storage
Leftover prime rib keeps 3–4 days in the fridge. Reheat thin slices gently in warm beef broth, or use them cold for sandwiches. Save the bones for a smoky beef stock.
Gear for this recipe
- A dual-probe thermometer to track the roast and the smoker at the same time
- A long slicing knife and a large cutting board with a juice groove
- Heat-resistant BBQ gloves for moving a heavy, hot roast
Keep reading
The Best Fish for Smoking (and the Ones to Skip)
Which fish smoke best? Compare 18 fish by fat, flavor, best smoking style and wood, plus which lean fish to skip and how to smoke shellfish.
Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.