18 Delicious Smoked Prime Rib Recipes for Special Occasions

Smoked prime rib is the crown jewel of any special occasion, offering a succulent, flavorful experience that’s sure to impress. Whether you’re celebrating a holiday, hosting a dinner party, or simply indulging in a luxurious meal, these 18 recipes will guide you through creating the perfect smoked prime rib. From classic herb rubs to bold, innovative flavors, there’s a recipe here to match every taste and skill level. Let’s dive in and discover your next show-stopping dish!

Classic Smoked Prime Rib with Rosemary and Garlic

Let’s dive straight into the heart of comfort food with a twist—smoky, herby, and unbelievably tender.

Ingredients

• 1 prime rib roast (about 5 lbs) – because size matters for that perfect smoke ring.
• 3 tbsp extra virgin olive oil – my go-to for richness and flavor.
• 4 cloves garlic, minced – fresh only, please.
• 2 tbsp fresh rosemary, chopped – it’s worth the extra chopping time.
• 1 tbsp coarse sea salt – for that crunch and burst of flavor.
• 1 tbsp black pepper – freshly ground makes all the difference.

Instructions

1. Preheat your smoker to 225°F – low and slow is the name of the game.
2. Rub the prime rib all over with olive oil – this is your flavor glue.
3. Mix garlic, rosemary, salt, and pepper in a bowl – get ready for the aroma.
4. Massage the herb mix onto the prime rib – don’t be shy, cover every inch.
5. Place the prime rib in the smoker, fat side up – let that fat baste the meat.
6. Smoke for about 5 hours or until the internal temp hits 135°F for medium-rare – patience pays off.
7. Let it rest for 20 minutes before slicing – this step is non-negotiable.

Resting transforms it into a juicy, flavor-packed masterpiece. Serve it with a side of roasted veggies or slice it thin for the ultimate sandwich.

Smoked Prime Rib with a Coffee Rub

Just when you thought prime rib couldn’t get any better, we’re throwing coffee into the mix. This smoked prime rib with a coffee rub is a game-changer—bold, smoky, and utterly unforgettable.

Ingredients

• 1 (5-pound) prime rib roast (I always ask my butcher for the bone-in for extra flavor)
• 1/4 cup finely ground coffee (dark roast is my go-to for a deeper flavor)
• 2 tbsp brown sugar (pack it tight for that perfect caramelization)
• 1 tbsp smoked paprika (this is non-negotiable for the smokiness)
• 1 tbsp kosher salt (I prefer Diamond Crystal for its flakiness)
• 1 tsp black pepper (freshly ground, please)
• 1 tsp garlic powder (for that subtle kick)
• 1 tsp onion powder (it’s all about the layers of flavor)
• 2 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Preheat your smoker to 225°F. Stability is key here—fluctuating temps can mess with the cook.
2. Pat the prime rib dry with paper towels. A dry surface means a better crust.
3. In a bowl, mix coffee, brown sugar, smoked paprika, salt, pepper, garlic powder, and onion powder. This rub is your flavor bomb.
4. Rub olive oil all over the prime rib. This helps the spices stick and promotes even browning.
5. Generously apply the coffee rub to the prime rib, covering every inch. Don’t be shy—this is where the magic happens.
6. Place the prime rib in the smoker, fat side up. The fat will baste the meat as it cooks.
7. Smoke until the internal temp hits 120°F for medium-rare, about 4 hours. Use a meat thermometer—guessing is not an option.
8. Remove the prime rib and let it rest for 20 minutes. This step is crucial for juicy, tender meat.
9. Slice against the grain and serve. Watch as the perfectly pink interior steals the show.

Smoky, rich, and with a hint of coffee bitterness, this prime rib is a showstopper. Serve it with a side of horseradish cream for a kick that cuts through the richness.

Herb-Crusted Smoked Prime Rib

Get ready to elevate your dinner game with this Herb-Crusted Smoked Prime Rib. It’s juicy, flavorful, and guaranteed to steal the show at any table.

Ingredients

• 1 (5-pound) prime rib roast – because size matters when it comes to impressing.
• 3 tbsp extra virgin olive oil – my kitchen staple for that perfect sear.
• 1/4 cup fresh rosemary, finely chopped – fresh is best, trust me.
• 1/4 cup fresh thyme, finely chopped – adds that earthy vibe.
• 3 cloves garlic, minced – because garlic makes everything better.
• 1 tbsp kosher salt – for that essential seasoning.
• 1 tbsp black pepper – freshly ground, please.
• 1 tsp smoked paprika – for a hint of smokiness without the smoker.

Instructions

1. Preheat your oven to 500°F (260°C) – yes, it needs to be this hot for the perfect crust.
2. Pat the prime rib dry with paper towels – moisture is the enemy of a good sear.
3. Mix olive oil, rosemary, thyme, garlic, salt, pepper, and smoked paprika in a bowl – this is your flavor bomb.
4. Rub the herb mixture all over the prime rib – get in there, don’t be shy.
5. Place the prime rib on a rack in a roasting pan, fat side up – this lets the fat baste the meat as it cooks.
6. Roast at 500°F for 15 minutes – this high heat creates that gorgeous crust.
7. Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare – use a meat thermometer, guessing is not an option here.
8. Let the prime rib rest for 20 minutes before slicing – this step is crucial for juicy meat.

This prime rib comes out with a crust that’s packed with flavor and meat that’s tender and pink in the center. Slice it thick and serve with a side of horseradish cream for an extra kick.

Smoked Prime Rib with Red Wine Reduction

Kick off your culinary adventure with this show-stopping smoked prime rib, a dish that marries bold flavors with effortless elegance. Perfect for impressing at dinner parties or treating yourself to a luxurious meal.

Ingredients

• 1 (5-pound) prime rib roast – because size matters when it comes to flavor.
• 2 tbsp coarse sea salt – for that perfect crust.
• 1 tbsp freshly ground black pepper – freshly ground makes all the difference.
• 3 cloves garlic, minced – garlic is life.
• 2 tbsp olive oil – extra virgin, always.
• 1 cup red wine – choose a bold one you’d drink.
• 1 cup beef broth – homemade if you’ve got it.
• 2 tbsp unsalted butter – because butter makes everything better.

Instructions

1. Preheat your smoker to 225°F – low and slow is the way to go.
2. Rub the prime rib all over with olive oil, then season generously with salt, pepper, and minced garlic. Pro tip: Let it sit at room temp for an hour for even cooking.
3. Place the prime rib in the smoker, fat side up, and smoke until the internal temperature reaches 120°F for medium-rare, about 4 hours. Use a meat thermometer for accuracy.
4. While the meat rests, pour red wine and beef broth into a saucepan over medium heat. Reduce by half, about 10 minutes, then whisk in butter for a silky finish.
5. Slice the prime rib against the grain, serve with the red wine reduction drizzled on top. Pro tip: Let the meat rest for at least 15 minutes before slicing to keep it juicy.

Here’s the deal: The smoky crust gives way to tender, pink perfection inside, while the red wine reduction adds a rich, velvety contrast. Serve it with roasted veggies or over creamy mashed potatoes for the ultimate comfort meal.

Smoked Prime Rib with Horseradish Cream

Smoke your way to glory with this smoked prime rib—juicy, flavorful, and downright show-stopping. Pair it with a zesty horseradish cream that cuts through the richness like a dream.

Ingredients

• 1 (5-pound) prime rib roast (go for well-marbled for maximum flavor)
• 2 tbsp kosher salt (I swear by Diamond Crystal for even seasoning)
• 1 tbsp freshly ground black pepper (freshly cracked makes all the difference)
• 3 cloves garlic, minced (because garlic is life)
• 1 tbsp olive oil (extra virgin is my ride or die)
• 1 cup sour cream (full-fat for the win)
• 2 tbsp prepared horseradish (adjust to your heat preference)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1 tsp lemon juice (freshly squeezed, please)
• Salt and pepper to taste (but be generous)

Instructions

1. Preheat your smoker to 225°F. Use hickory or oak wood chips for that classic smoke flavor.
2. Pat the prime rib dry with paper towels. This ensures a killer crust.
3. Mix salt, pepper, and minced garlic in a bowl. Rub the mixture all over the roast, then drizzle with olive oil for a perfect sear.
4. Place the roast in the smoker, fat side up. Insert a meat thermometer into the thickest part.
5. Smoke until the internal temperature hits 120°F for medium-rare, about 4-5 hours. Resist peeking—it lets the heat out.
6. While the meat smokes, whisk sour cream, horseradish, Dijon, and lemon juice in a bowl. Season with salt and pepper. Chill until serving.
7. Once the roast hits temp, remove it and let it rest for 20 minutes. This keeps the juices locked in.
8. Slice against the grain for tender bites. Serve with the horseradish cream on the side.

Bold flavors and smoky goodness make this prime rib a centerpiece worth celebrating. The horseradish cream adds a bright, spicy kick that elevates every bite. Try serving it with roasted veggies for a complete feast.

Maple Glazed Smoked Prime Rib

You’ve never had prime rib like this before. Maple Glazed Smoked Prime Rib is a game-changer—juicy, smoky, and sweet all at once.

Ingredients

• 1 (5-pound) prime rib roast (Go for bone-in for extra flavor.)
• 1/2 cup pure maple syrup (The real deal—no imitation stuff.)
• 2 tbsp Dijon mustard (Adds a nice tang.)
• 1 tbsp smoked paprika (For that smoky depth.)
• 1 tsp garlic powder (Because garlic makes everything better.)
• 1 tsp onion powder (Adds a subtle sweetness.)
• 1 tsp salt (I prefer sea salt for its clean taste.)
• 1/2 tsp black pepper (Freshly ground, please.)
• 2 tbsp olive oil (Extra virgin is my go-to.)

Instructions

1. Preheat your smoker to 225°F. (Low and slow is the key.)
2. In a small bowl, whisk together maple syrup, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper. (This glaze is sticky, so use a silicone brush for easy application.)
3. Rub the prime rib all over with olive oil. (This helps the seasoning stick.)
4. Generously coat the prime rib with the maple glaze. (Don’t be shy—layer it on.)
5. Place the prime rib in the smoker. Insert a meat thermometer into the thickest part. (Tip: Avoid touching the bone for an accurate reading.)
6. Smoke until the internal temperature reaches 135°F for medium-rare, about 4-5 hours. (Tip: Spritz with apple juice every hour to keep it moist.)
7. Remove from the smoker and let rest for 20 minutes. (This lets the juices redistribute.)
8. Slice against the grain and serve. (Tip: Use a sharp knife for clean cuts.)

Forget dry prime rib—this one’s juicy with a caramelized crust. Serve it with a side of roasted veggies or atop a creamy polenta for a next-level meal.

Smoked Prime Rib with Mustard and Herb Coating

Oh, you’re in for a treat with this smoked prime rib—juicy, flavorful, and wrapped in a mustard and herb crust that’s downright irresistible.

Ingredients

• 1 prime rib roast (about 5 lbs) – because size matters here, folks.
• 1/4 cup Dijon mustard – the secret glue for our herb coating.
• 2 tbsp olive oil – extra virgin, because we’re fancy like that.
• 3 cloves garlic, minced – fresh only, no jarred stuff.
• 2 tbsp fresh rosemary, chopped – it’s worth the extra chopping.
• 1 tbsp fresh thyme leaves – strip them off the stems like a pro.
• 1 tbsp kosher salt – for that perfect crust.
• 1 tsp black pepper – freshly ground, please.

Instructions

1. Preheat your smoker to 225°F – low and slow is the way to go.
2. Pat the prime rib dry with paper towels – moisture is the enemy of a good crust.
3. Mix mustard, olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl – this is your flavor bomb.
4. Rub the mixture all over the prime rib – get in there, don’t be shy.
5. Place the prime rib in the smoker, fat side up – let the fat baste the meat as it cooks.
6. Smoke until the internal temperature hits 120°F for medium-rare, about 4-5 hours – use a meat thermometer, guessing is for amateurs.
7. Let it rest for 20 minutes before slicing – patience pays off with juicy meat.

The crust is herby and crisp, the meat melts in your mouth. Serve it with a bold red wine or slice it thin for the ultimate sandwich.

Spicy Smoked Prime Rib with Chipotle Rub

You won’t believe how this Spicy Smoked Prime Rib with Chipotle Rub will steal the show at your next BBQ. Fire up your smoker and let’s dive into the magic.

Ingredients

• 1 prime rib roast (about 5 lbs) – because size matters when it comes to flavor.
• 3 tbsp chipotle powder – for that smoky kick we all crave.
• 2 tbsp brown sugar – to balance the heat with a touch of sweetness.
• 1 tbsp kosher salt – my go-to for even seasoning.
• 1 tbsp black pepper – freshly ground, because pre-ground just doesn’t cut it.
• 2 tsp garlic powder – for that deep, savory note.
• 1 tsp onion powder – it’s the secret weapon in my spice arsenal.
• 1/2 cup apple cider vinegar – for spritzing, keeping that bark juicy.

Instructions

1. Preheat your smoker to 225°F. Low and slow is the name of the game.
2. Mix chipotle powder, brown sugar, salt, black pepper, garlic powder, and onion powder in a bowl. This rub is your flavor bomb.
3. Pat the prime rib dry with paper towels. A dry surface means better bark formation.
4. Generously apply the rub all over the prime rib. Don’t be shy; every inch should be covered.
5. Place the prime rib in the smoker, fat side up. This allows the fat to baste the meat as it cooks.
6. Spritz with apple cider vinegar every hour. This keeps the surface moist and enhances the smoke ring.
7. Smoke until the internal temperature reaches 135°F for medium-rare, about 5 hours. Use a meat thermometer for precision.
8. Rest the meat for at least 20 minutes before slicing. Patience rewards you with juicy, tender bites.

Fall in love with the crusty bark and the melt-in-your-mouth interior. Serve it sliced thick on a wooden board for that rustic, shareable vibe.

Smoked Prime Rib with Balsamic Glaze

Dive into the ultimate weekend splurge with this smoked prime rib, slathered in a balsamic glaze that’s pure magic. It’s bold, it’s juicy, and it’s begging to be the star of your next dinner party.

Ingredients

• 1 (5-pound) prime rib roast – because bigger is always better.
• 2 tbsp olive oil – extra virgin, for that smooth, rich base.
• 3 tbsp balsamic vinegar – the good stuff, it makes all the difference.
• 2 tbsp honey – for that sweet, sticky glaze.
• 1 tbsp Dijon mustard – my secret weapon for depth.
• 4 cloves garlic, minced – no such thing as too much.
• 1 tbsp rosemary, chopped – fresh only, please.
• Salt and pepper – be generous, it’s a big piece of meat.

Instructions

1. Preheat your smoker to 225°F. Low and slow is the name of the game.
2. Rub the prime rib all over with olive oil. This is your flavor glue.
3. Season aggressively with salt and pepper. Every inch should be covered.
4. Place the roast in the smoker, fat side up. Let the smoke work its magic for about 4 hours, or until the internal temp hits 120°F for medium-rare.
5. While the meat smokes, whisk together balsamic vinegar, honey, Dijon, garlic, and rosemary in a small bowl. Taste and adjust – it should be bold.
6. Once the roast hits temp, brush half the glaze over the top. Crank the smoker to 500°F or transfer to a hot grill for 5 minutes to caramelize.
7. Remove the roast and let it rest for 15 minutes. Patience is key.
8. Slice against the grain, serve with the remaining glaze on the side. Watch the compliments roll in.

Velvety inside with a smoky, caramelized crust, this prime rib is a showstopper. Try serving it over a bed of arugula for a peppery contrast that cuts through the richness.

Garlic Butter Smoked Prime Rib

Elevate your dinner game with this Garlic Butter Smoked Prime Rib—juicy, smoky, and packed with flavor that’ll have everyone asking for seconds.

Ingredients

• 1 prime rib roast (5 lbs, because bigger is always better)
• 1/2 cup unsalted butter (softened, trust me, it spreads like a dream)
• 6 garlic cloves (minced, the more the merrier)
• 2 tbsp fresh rosemary (chopped, for that earthy kick)
• 1 tbsp kosher salt (coarse, because texture matters)
• 1 tbsp black pepper (freshly ground, no compromises)
• 1 tsp smoked paprika (for that extra smoky whisper)

Instructions

1. Preheat your smoker to 225°F. Low and slow is the name of the game.
2. Mix butter, garlic, rosemary, salt, pepper, and smoked paprika in a bowl. This is your flavor bomb.
3. Pat the prime rib dry with paper towels. Dry meat equals a better crust.
4. Slather the butter mixture all over the prime rib. Get in every nook and cranny.
5. Place the prime rib in the smoker, fat side up. Let the magic happen for about 4 hours or until the internal temp hits 135°F for medium-rare.
6. Rest the meat for 20 minutes before slicing. Patience rewards you with juiciness.

The crust is golden and crackling, the inside pink and tender. Serve it with a side of roasted veggies or slice it thin for the ultimate sandwich.

Smoked Prime Rib with a Whiskey Pepper Crust

Viral doesn’t even begin to cover it—this smoked prime rib with a whiskey pepper crust is the showstopper your feed needs. Bold flavors meet smoky perfection, and trust me, it’s as epic as it sounds.

Ingredients

• 1 prime rib roast (about 5 lbs) – because size matters here.
• 1/4 cup whiskey – go for something bold, it’s the soul of the crust.
• 2 tbsp freshly cracked black pepper – freshly cracked is non-negotiable for that punch.
• 1 tbsp kosher salt – it’s all about that balance.
• 2 tbsp olive oil – extra virgin, my go-to for that smooth base.
• 3 garlic cloves, minced – because garlic makes everything better.

Instructions

1. Preheat your smoker to 225°F – low and slow is the name of the game.
2. Pat the prime rib dry with paper towels – a dry surface means a better crust.
3. Mix whiskey, black pepper, salt, olive oil, and garlic in a bowl – this is your flavor bomb.
4. Rub the mixture all over the prime rib – get in there, every nook and cranny counts.
5. Place the prime rib in the smoker, fat side up – let that fat render and baste the meat.
6. Smoke until the internal temperature hits 130°F for medium-rare – about 4 hours, but trust the thermometer, not the clock.
7. Rest the meat for at least 20 minutes before slicing – patience rewards you with juicy perfection.

Get ready for a crust that crackles with whiskey and pepper, giving way to meat so tender it practically melts. Serve it with a bold red wine or a sharp horseradish cream to cut through the richness.

Smoked Prime Rib with Blue Cheese Butter

Absolutely nobody can resist the smoky, buttery magic of this prime rib. It’s a showstopper that’s surprisingly simple to nail.

Ingredients

• 1 (5-pound) prime rib roast – “Go for bone-in for extra flavor,” says every chef ever.
• 2 tbsp olive oil – “Extra virgin is my ride or die for roasting.”
• 1 tbsp kosher salt – “The flakier, the better for that perfect crust.”
• 1 tbsp black pepper – “Freshly ground, because pre-ground is a crime.”
• 1/2 cup unsalted butter, softened – “Room temp is key for smooth blending.”
• 1/4 cup crumbled blue cheese – “The funkier, the better. Don’t @ me.”
• 1 tbsp fresh rosemary, minced – “Because dried herbs are sad herbs.”

Instructions

1. Preheat your smoker to 225°F. “Low and slow is the name of the game.”
2. Rub the prime rib all over with olive oil. “This is the glue for your seasoning.”
3. Season generously with salt and pepper. “Don’t be shy; this is a big cut.”
4. Place the prime rib in the smoker, fat side up. “Fat equals flavor, so let it do its thing.”
5. Smoke until the internal temp hits 120°F for medium-rare, about 4 hours. “Trust the thermometer, not the clock.”
6. While the meat smokes, mix butter, blue cheese, and rosemary in a bowl. “Room temp butter blends like a dream.”
7. Once the prime rib hits temp, slather it with the blue cheese butter. “This is where the magic happens.”
8. Let it rest for 20 minutes before slicing. “Patience is a virtue, especially with meat.”

Crazy tender with a smoky crust and a punch of blue cheese butter, this prime rib is a flavor bomb. Serve it with a bold red wine and watch the compliments roll in.

Smoked Prime Rib with a Sweet and Smoky Rub

Zesty and bold, this smoked prime rib is your next showstopper. **Rub it down**, smoke it slow, and watch the magic happen.

Ingredients

• 1 (5-pound) prime rib roast – because size matters here, folks.
• 1/4 cup brown sugar – for that caramelized crust we crave.
• 2 tbsp smoked paprika – my smoky secret weapon.
• 1 tbsp garlic powder – no fresh garlic? No problem.
• 1 tbsp onion powder – for depth without the tears.
• 1 tsp cayenne pepper – just a kick, not a punch.
• 2 tsp salt – Diamond Crystal is my go-to for even seasoning.
• 1 tsp black pepper – freshly ground, always.
• 2 tbsp olive oil – extra virgin, because we’re fancy like that.

Instructions

1. **Preheat** your smoker to 225°F. Low and slow is the name of the game.
2. **Pat** the prime rib dry with paper towels. A dry surface means a better crust.
3. **Mix** all dry ingredients in a bowl. Taste the rub? Yes, chef. Adjust if needed.
4. **Drizzle** olive oil over the roast, then **massage** the rub all over. Get in there!
5. **Place** the roast fat-side up in the smoker. Fat equals flavor, so don’t skip this.
6. **Smoke** until the internal temp hits 120°F for medium-rare, about 4-5 hours. Use a meat thermometer, no guessing.
7. **Rest** the meat for 20 minutes before slicing. Patience rewards with juiciness.

Unbelievably tender with a bark that’s sweet, smoky, and spicy. **Slice it thick**, serve with horseradish cream, or pile high on a brioche bun for the ultimate sandwich.

Smoked Prime Rib with Asian Five Spice

Elevate your dinner game with this Smoked Prime Rib, where bold Asian Five Spice meets juicy, slow-cooked perfection. It’s a flavor bomb that’ll have everyone at the table begging for seconds.

Ingredients

• 1 (5-pound) prime rib roast – go for well-marbled for maximum juiciness.
• 3 tbsp Asian Five Spice powder – my secret weapon for depth.
• 2 tbsp coarse sea salt – because texture matters.
• 1 tbsp freshly ground black pepper – freshly ground makes all the difference.
• 1/4 cup extra virgin olive oil – my go-to for a perfect sear.
• 4 cloves garlic, minced – because garlic is life.

Instructions

1. Preheat your smoker to 225°F – low and slow is the way to go.
2. Pat the prime rib dry with paper towels – a dry surface means better bark.
3. In a small bowl, mix the Asian Five Spice, salt, and pepper. Pro tip: Toast the spices lightly for an extra flavor kick.
4. Rub the prime rib all over with olive oil, then evenly coat with the spice mix. Don’t be shy – get in there!
5. Place the prime rib in the smoker, fat side up. Insert a meat probe into the thickest part, avoiding the bone.
6. Smoke until the internal temperature reaches 120°F for medium-rare, about 4-5 hours. Patience is key here.
7. Remove the prime rib and let it rest for 20 minutes – this step is non-negotiable for juicy meat.
8. While resting, crank up your grill or oven to 500°F for a final sear.
9. Sear the prime rib for 10 minutes until the crust is dark and crispy. Watch it closely to avoid burning.
10. Slice against the grain and serve immediately. Pro tip: Use a sharp knife for clean cuts.

Just imagine: each slice is a perfect pink center, wrapped in a crust that crackles with spice. Serve it with a side of roasted veggies or atop a pile of creamy mashed potatoes for the ultimate comfort meal.

Smoked Prime Rib with a Honey Mustard Glaze

Transform your Sunday dinner into a showstopper with this smoked prime rib slathered in a sticky honey mustard glaze. Trust me, it’s the kind of dish that’ll have everyone begging for seconds.

Ingredients

• 1 (5-pound) prime rib roast – because bigger is always better when it comes to prime rib.
• 1/4 cup Dijon mustard – the tangier, the better for that glaze.
• 1/4 cup honey – for that perfect sweet balance.
• 2 tbsp olive oil – extra virgin is my ride or die for roasting.
• 1 tbsp smoked paprika – it’s all about that smoky depth.
• Salt and pepper – don’t skimp; this bad boy needs seasoning.

Instructions

1. Preheat your smoker to 225°F. Low and slow is the name of the game here.
2. Rub the prime rib all over with olive oil, then season generously with salt, pepper, and smoked paprika. Pro tip: Let it sit at room temp for 30 minutes before smoking for even cooking.
3. Place the prime rib in the smoker, fat side up. Smoke for about 4 hours, or until the internal temp hits 125°F for medium-rare. Use a meat thermometer; guessing games don’t belong in the kitchen.
4. While the meat smokes, whisk together Dijon mustard and honey in a small bowl. This glaze is the secret weapon.
5. During the last 30 minutes of smoking, brush the honey mustard glaze over the prime rib every 10 minutes. This builds layers of flavor and that irresistible sticky crust.
6. Remove the prime rib from the smoker and let it rest for 20 minutes before slicing. Patience pays off with juicy meat.

Rich, smoky, and with a hint of sweetness, this prime rib is a masterpiece. Serve it with a side of roasted veggies or atop a pile of creamy mashed potatoes for the ultimate comfort meal.

Smoked Prime Rib with a Citrus Herb Marinade

Fire up your taste buds for a smoky, citrusy masterpiece that’s about to become your weekend centerpiece. This prime rib is a game-changer, with a marinade that packs a punch and a smoke level that’s just right.

Ingredients

• 1 (5-pound) prime rib roast – because size matters when it comes to impressing your guests.
• 1/2 cup extra virgin olive oil – my kitchen staple for richness and depth.
• 1/4 cup fresh orange juice – squeeze it fresh; the bottled stuff just doesn’t cut it.
• 2 tbsp lemon zest – for that bright, zesty kick.
• 3 garlic cloves, minced – measure with your heart, but three is the sweet spot.
• 1 tbsp chopped fresh rosemary – because dried herbs are a no-go here.
• 1 tbsp chopped fresh thyme – same as above, fresh is best.
• 2 tsp kosher salt – for that perfect seasoning.
• 1 tsp black pepper – freshly ground, please.

Instructions

1. In a bowl, whisk together olive oil, orange juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. This is your marinade magic.
2. Place the prime rib in a large dish and pour the marinade over it, making sure every inch is coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your smoker to 225°F. Low and slow is the name of the game here.
4. Remove the prime rib from the fridge 1 hour before smoking to bring it to room temperature—this ensures even cooking.
5. Place the prime rib in the smoker fat side up. Insert a meat thermometer into the thickest part, avoiding the bone.
6. Smoke until the internal temperature reaches 135°F for medium-rare, about 4-5 hours. Patience is key.
7. Remove from the smoker and let rest for 20 minutes before slicing. This lets the juices redistribute.

Every bite of this prime rib is a symphony of smoky, citrusy, herby flavors with a melt-in-your-mouth texture. Serve it sliced thick on a platter with extra marinade drizzled on top for a show-stopping presentation.

Smoked Prime Rib with a Black Truffle Salt Crust

Smoke your way to flavor town with this smoked prime rib, dressed to impress in a black truffle salt crust. It’s rich, it’s bold, and it’s begging to be the star of your next dinner party.

Ingredients

• 1 (5-pound) prime rib roast – “Go for well-marbled; fat equals flavor.”
• 2 tbsp black truffle salt – “This is the magic dust, don’t skimp.”
• 1 tbsp freshly ground black pepper – “Freshly ground makes all the difference.”
• 2 tbsp olive oil – “Extra virgin is my ride or die for richness.”
• 3 garlic cloves, minced – “Because garlic makes everything better.”
• 1 tbsp rosemary, finely chopped – “Fresh rosemary brings the aroma.”

Instructions

1. Preheat your smoker to 225°F. “Low and slow is the way to go for that perfect smoke ring.”
2. Pat the prime rib dry with paper towels. “Dry meat equals better crust.”
3. Rub the olive oil all over the prime rib. “This helps the seasoning stick.”
4. Mix the black truffle salt, black pepper, minced garlic, and rosemary in a bowl. “This combo is a flavor bomb.”
5. Generously coat the prime rib with the seasoning mix. “Every inch should be covered.”
6. Place the prime rib in the smoker, fat side up. “Fat cap up keeps the meat juicy.”
7. Smoke until the internal temperature reaches 125°F for medium-rare, about 4 hours. “Use a meat thermometer; guessing is not an option.”
8. Remove from the smoker and let rest for 20 minutes. “Resting is non-negotiable for juicy slices.”
9. Slice against the grain and serve. “This ensures tender, melt-in-your-mouth bites.”

When you slice into this prime rib, the black truffle salt crust gives way to perfectly pink, smoky meat. Serve it with a side of horseradish cream or atop a slice of toasted sourdough for an epic sandwich.

Smoked Prime Rib with a Bourbon Peach Glaze

Transform your dinner into a showstopper with this smoked prime rib, slathered in a bourbon peach glaze that’s downright addictive.

Ingredients

• 1 prime rib roast (about 5 lbs) – because size matters here.
• 1/2 cup bourbon – go for a mid-shelf brand; it’s the sweet spot.
• 1 cup peach preserves – the chunkier, the better for that rustic vibe.
• 2 tbsp Dijon mustard – it’s the secret weapon for depth.
• 1 tbsp apple cider vinegar – a splash to cut through the sweetness.
• 1 tsp garlic powder – because everything’s better with garlic.
• Salt and pepper – to crust that beauty up right.

Instructions

1. Preheat your smoker to 225°F. Low and slow is the name of the game.
2. Season the prime rib generously with salt, pepper, and garlic powder. Don’t be shy.
3. Place the roast in the smoker, fat side up. This lets the fat baste the meat as it cooks.
4. Smoke for about 4 hours, or until the internal temp hits 125°F for medium-rare. Use a meat thermometer; guessing games are for amateurs.
5. While the meat smokes, whisk together bourbon, peach preserves, Dijon, and vinegar in a saucepan over medium heat. Simmer for 10 minutes until thickened. Tip: Stir constantly to avoid burning.
6. During the last 30 minutes of smoking, brush the glaze over the roast every 10 minutes. Layering is key for that glossy finish.
7. Remove the roast at 125°F, tent with foil, and rest for 20 minutes. Patience pays off with juicier meat.
8. Slice against the grain for maximum tenderness. Serve with extra glaze on the side because, yes, you’ll want more.

Now, the moment of truth. That first bite? A smoky, sweet, and slightly spicy masterpiece with a crust that crackles. Try serving it over a bed of arugula for a peppery contrast that’ll make your taste buds sing.

Conclusion

Now that you’ve explored these 18 mouthwatering smoked prime rib recipes, it’s clear there’s a perfect option for every special occasion. Whether you’re a seasoned pro or trying smoking for the first time, these dishes promise to impress. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!

Bella Bacinos