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A boneless smoked prime rib cooked to rare on a cutting board.
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Smoked Prime Rib Roast

Here is how to smoke a bone-in or a boneless prime rib roast.
Prep Time12 hrs
Active Time4 hrs
Total Time16 hrs
Course: Main Course
Cuisine: American
Keyword: Smoked Prime Rib
Yield: 6 people
Cost: $50


  • 1 Smoker or Grill
  • Wood Chips or Chunks


  • 5 lb Prime Rib Roast
  • 2 tbsp Kosher Salt
  • 1 tbsp Black Pepper

Additional optional seasonings

  • 1 tbsp Garlic powder Granulated Garlic or minced garlic work as well

Fat for Searing Step (either or, not both)

  • 2 tbsp Butter
  • 2 tbsp Olive Oil


  • Trim any excess fat from the roast and season roast with salt and pepper. Allow the roast to rest for at least 6 hours up to overnight.
    One boneless prime rib roast on the left and one bone-in prime rib roast on the right seasoned with salt and pepper
  • Set up smoker or grill for smoking at a smoking temperature between 200 degrees Fahrenheit and 225 degrees Fahrenheit. Add preferred wood chips or wood chunks to the fire. Place your rib roast in the smoker and insert a temperature probe in the middle to monitor the internal temperature.
    Smoking a bone-in prime rib roast on the left with two temperature porbes inserted and a boneless prime rib on the right with two temperature probes inserted on a Weber Smokey Mountain Smoker
  • Smoke the prime rib roast until it reaches an internal temperature of 120 degrees Fahrenheit.
    Smoking a bone-in, 5 pound prime rib roast and a boneless 3.5 prime rib roast on a Weber Smokey Mountain Smoker
  • Sear the outside of the roast in a large pan set over high heat or on a grill set for high heat for 1 to 2 minutes per side. Sear the roast in a pan using either two tablespoons of butter or olive oil.
    Searing a smoked beef roast in a hot cast iron pan with some olive oil
  • Rest the roast for 30 minutes. Carve and serve.
    Slices of smoked boneless prime rib on a cutting board