▢ 1 ½ Tbsp coarse ground pepper (freshly ground is best)
▢ 1 Tbsp paprika
▢ 1 Tbsp garlic powder
▢ ½ Tbsp onion powder
▢ ½ Tbsp dried rosemary
▢ ¼ tsp chili powder (or cayenne pepper - both are optional)
Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.
5 lb prime rib
If your standing rib roast has been cut from the bone and tied, remove the butcher twine and trim any fat as needed.
(optional) Tie the rib roast with butcher twine. For a bone-in roast, tie between the bones. For boneless roasts, tie every 1.5 inches down the length of the roast.
Prime Rib Dry Rub
Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, dried rosemary and the optional chili powder or cayenne pepper) and set aside.
3 Tbsp kosher salt, 1 ½ Tbsp coarse ground pepper, 1 Tbsp paprika, 1 Tbsp garlic powder, ½ Tbsp onion powder, ½ Tbsp dried rosemary
Place the prime rib on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Massage the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of your roast. *Don't be shy with the seasoning!
Smoking The Prime Rib
Prepare your smoker. Place the wood pellets/chips in your tray, and preheat the smoker to 225°F (107°C) according to the manufacturer instructions. *I like hickory and oak for prime rib, followed by maple, pecan, or walnut. Fruit trees like cherry or apple are also nice.
Transfer the rubbed prime rib roast to the smoker rack (bone side down for a standing rib roast) in your preheated smoker. Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib), until the internal temperature of the roast reaches your desired doneness in the next step below.
When the roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your smoker and allow it to rest tented loosely with aluminum foil for at least 30 minutes before slicing and serving.
(Optional) Reverse Sear
To reverse sear your prime rib before serving, remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed above. Transfer the roast to a cutting board or platter and cover with aluminum foil while you bring the temperature of your smoker up to 400°F (205°C).
Once your smoker is fully heated, return the roast and sear until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM. *Keep a close eye on your prime rib as this searing step moves along quickly.
Remove your prime rib from the smoker and replace the aluminum foil over the roast to rest for at least 15 minutes before serving.