Smoked Rosemary Prime Rib

5 from 1 vote

Course: Brunch, Christmas, Dinner, Holiday

Cuisine: American, French

Keyword: Prime, Rib, Rosemary, Smoked

Prep Time: 20

Cook Time: 3

Resting Time: 30

Servings: servings

Author: Chef Tony Zentgraf

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▢ 1 ea Bone-in Prime Rib 7-9 lb - 2-3 rib
▢ ½ cup Fresh Rosemary - minced
▢ 2 tbsp Kosher Salt
▢ 2 tbsp Black Pepper
▢ 1 ½ tbsp Granulated Garlic
▢ 1 ½ tbsp Granulated Garlic
▢ 1 ½ tsp Paprika
▢ 2 tsp Dry Mustard
▢ 3 tbsp Worcestershire Sauce - plus or minus - enough to form a paste with spice mix

Mince the Rosemary.
In a bowl, combine the Rosemary and spices.
Mix to combine.
Add the Worcestershire Sauce a little at a time until the Rosemary Spice Crust holds its shape in your hand but will break apart when pressed.
See video for demonstration. This is key as the crust will adhere together on the prime rib.

Prime Rib can be Bones Attached or Bones removed and tied with butcher's twine.
If the bones have been cut away, place some sprigs of rosemary between the bones and meat and retie together for added flavor.
Place the Prime Rib on a sheet pan with a grate. This will allow airflow during smoking.
Rub the Rosemary Spice Rub onto the fat cap, working the mix onto the sides of the meat. You do not need to press spice rub onto the rib bones.
The Prime Rib can refrigerate overnight uncovered on a sheet pan to allow ingredients to dry and help adhere to the meat.
This is not necessary but I like to do to give some time as a dry marinade.

Preheat your Smoker or Oven
Preheat to 475°
Insert The Meatstick Chef X Wireless Probe Thermometer into the center of the meat from the top. This will give the most accurate result for you cook.
Place the seasoned Prime Rib on the sheet pan on the rack of the smoker (or in the oven)
Roast the Prime Rib at the high temperature for 15 minutes.
After the initial high temp sear, reduce the Smoker/Oven to 300°
Smoke the Prime Rib until the internal temperature reaches your ideal temperature.
125-135 Medium Rare - approximately 2 1/2 - 3 hours
For this cook, I pulled the Prime Rib off at 118° and let rest for 30 minutes. The final temperature ended up being 125°. Your cook may vary in final temperature, depending on the size of the roast.
When you are ready to serve, either slice the bones from the meat or cut the butcher's twine and remove the bones.
Slice the Smoked Rosemary Prime Rib into desired slices.
Serve with Au Jus and Horseradish.
Find the Au Jus Recipe here.
Enjoy!