Smoked Prime Rib Roast
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If there’s one dish that embodies the essence of a celebration, it’s a smoked prime rib roast. This recipe combines the timeless tradition of slow-smoking with a bold Revolution Barbecue twist, using our Texas Beef BBQ Rub for a crust that’s bursting with flavor. The kiss of smoke brings out the rich, natural juices of the beef, while the rub’s peppery, savory notes form a perfect bark. Whether it’s for a holiday gathering or a special family dinner, this prime rib roast is sure to make a memorable centerpiece, inviting everyone to savor each juicy, smoky bite.
Smoke-Kissed Prime Rib: A Bold Twist on a Classic Feast
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Category
Holiday Meal
Servings
6
Prep Time
4 hours
Cook Time
4 minutes
There’s something undeniably special about a smoked prime rib roast. I remember the anticipation of holiday dinners, the smell of slow-roasting meat filling the house, and the way the whole family would hover, waiting for that first juicy slice. This recipe takes that classic nostalgia and elevates it with the deep, smoky flavors and peppery crust of our Revolution Barbecue Texas Beef BBQ Rub. Each bite is a blend of tender beef, rich smoke, and just the right kick of spice. Whether it’s for a holiday meal or any special occasion, this prime rib makes every gathering unforgettable.
Ingredients
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1 (6-8 pound) bone-in prime rib roast
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1/4 cup olive oil or beef tallow
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1/4 cup Revolution Barbecue Texas Beef BBQ Rub
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4 cloves garlic, minced
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Fresh rosemary sprigs, for garnish
Directions
Start by letting your prime rib sit out for a couple of hours to come up to room temperature. It’s worth the wait because you’ll get an even smoke and cook throughout. While your prime rib is resting, fire up your smoker to 225°F (107°C) with your favorite hardwood. Oak, hickory, or cherry will each bring their own rich, smoky notes that complement the beef beautifully.
Once the smoker is set, it’s time to season. Rub the roast with a layer of olive oil or melted beef tallow, making sure every inch is coated. Then comes the good stuff: cover the entire surface generously with our Texas Beef BBQ Rub. Massage it in well, so every bit of that rub sticks, building the base of that mouthwatering crust.
Place the prime rib directly on the smoker grates, bone-side down. Close the lid, and let that smoke work its magic. Smoke until the internal temperature of the roast reaches 120°F (49°C) for rare, or 130°F (54°C) for medium-rare. This usually takes about 3-4 hours, depending on the size of your roast and the heat consistency of your smoker.
When the prime rib reaches your desired temperature, it’s time for the final sear. Remove the roast from the smoker, crank up the heat on your grill or oven to 500°F (260°C), and give the roast a 5-10 minute sear to lock in that crust. Watch it carefully to avoid burning—this step is about enhancing the flavor and getting a perfect outer char.
Once it’s seared, pull it off the heat, tent it with foil, and let it rest for a good 20-30 minutes. This rest period lets those juices redistribute, so each slice is perfectly juicy.
When ready to serve, slice between the bones for thick, hearty cuts. Garnish with fresh rosemary sprigs for a touch of color and added aroma. Each bite brings that smoky richness, a peppery kick, and the bold flavors of Revolution Barbecue Texas Beef BBQ Rub.
Recipe Note
This smoked prime rib is where classic technique meets the bold, unforgettable flavor of our Texas Beef BBQ Rub. This rub transforms every bite, bringing out the rich, natural flavors of the beef with layers of pepper, paprika, and just the right amount of garlic. Want to make this recipe the star of your next holiday table? Grab a bottle of Texas Beef BBQ Rub from our website and taste the difference! Happy smoking!
