# Smoked Prime Rib

Smoked Prime Rib is the ultimate centerpiece for any gathering, combining tender, juicy meat with layers of savory flavor, ideal for holidays or special dinners.

- Total time: 275 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 1 lbs bone-in prime rib roast
- Avocado oil
- SPG seasoning (salt, pepper, garlic) or all-purpose rub
- 2 cups beef broth
- 0.33 cup Worcestershire sauce
- 1 tablespoons garlic paste
- 1 tablespoon lemon zest
- 0.5 Juice of lemon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons Dijon mustard
- 1 stick butter (unsalted)

## Instructions

1. Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen.
2. Pat the roast dry with paper towels and trim off any hard fat and silver skin.
3. Coat the roast evenly with avocado oil as a binder.
4. Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere.
5. Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
6. Preheat the Green Mountain Grills Pellet Smoker to 250°F.
7. Place the prime rib directly on the smoker grates.
8. Smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F.
9. Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
10. While the prime rib smokes, prepare the Au Jus.
11. In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and unsalted butter.
12. Place the foil pan in the smoker alongside the prime rib.
13. Set a wire rack inside the pan.
14. After 30 minutes, whisk the Au Jus ingredients together.
15. After the prime rib has been cooking for an additional hour (from the point of increasing smoker temperature), begin basting it with the Au Jus every 25 to 30 minutes.
16. When the internal temperature reaches 120-122°F, remove the prime rib from the smoker.
17. Tent the prime rib with foil.
18. Allow the roast to rest for 20-25 minutes to redistribute the juices.
19. Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
20. Carve the prime rib by following the bone for clean, even slices.
21. Serve the meat with the strained Au Jus on the side for dipping or drizzling.

## Equipment

- paper towels
- Green Mountain Grills Pellet Smoker
- foil pan
- wire rack
- fine mesh sieve
- foil

## Tips

- When choosing a prime rib roast, opt for a bone-in cut for maximum tenderness and flavor. The bones act as insulation, keeping the meat moist during cooking.
- For a show-stopping presentation, ask your butcher to French the bones, which involves trimming the ends for a clean, elegant look.
- Look for USDA Prime for superior marbling, but USDA Choice offers great flavor at a more affordable price.
- Properly thawing prime rib ensures even cooking and a tender texture.
- Rest the prime rib after cooking to redistribute the juices, ensuring a moist and tender result.
- Serve the prime rib with the strained Au Jus for an unforgettable dining experience.

## Source

- Original video: https://grillnationbbq.com/2024/12/18/smoked-prime-rib/?fbclid=Iwb21leANKnJpjbGNrA0qck2V4dG4DYWVtAjExAAEeGYttWYQITHHYV7ePINGSzHYjhCQd-alT6dGl1IwlPVCsu8hjxz9b5p799uA_aem_fWnlY_1BfYWbfBpu1L-_HA
- Recipe page: https://www.cliprecipe.com/recipe/79dcc22e-37e8-4997-9e36-652178f0f44f
- Extracted: 2025-10-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt