Smoked Prime Rib Recipe

1h 30m

This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. Wood-smoked flavour and spices permeate the flavourful beef to form an impressive garlic and herb crust. It’s the ultimate meal for a special occasion.


Prime Rib Roast

1 bone-in prime rib, 2.7 to 3.5 kg 8-10 garlic cloves
8-10 rosemary sprigs
2 oak or pecan wood chunks

Dry Rub

3 tablespoons salt
3 tablespoons ground black pepper
1 tablespoon onion powder


  1. Preheat smoker to 170°C.
  2. Cut 8-10 slits into the top of the rib roast and insert a garlic clove and a sprig of rosemary into each slit.
  3. In a small bowl, combine salt, pepper and onion powder.
  4. Apply dry rub to all sides of the roast.
  5. Place wood chunks on top of charcoal.
    HOT TIPUsing a water pan to add moisture to the smoke chamber is optional and can increase condensation under the smoker lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavour into your food.
  6. Place prime rib roast into smoker and cook for 1-2 hours, until internal temperature reaches 55°C.
  7. Remove from smoker, cover with foil and let rest for 30 minutes.
  8. Slice and serve.

Get recipes & tips delivered to your inbox