beef dry rub

This Smoked Prime Rib is sure to be the star of any occasion and a fitting centerpiece to holiday meals! Check out all of my tips and walk-through instructions for perfectly smoking your boneless prime rib or standing rib roast!

Smoked Prime Rib

lb prime rib ((boneless

Tbsp kosher salt

Tbsp coarse ground pepper ((freshly ground is best))

Tbsp paprika

garlic powder

onion powder

rosemary

tsp chili powder ((or cayenne pepper

prepare

Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.

trim

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.

Preparation

combine

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.

season

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&#39;t be shy with the seasoning!

Prime Rib Dry Rub

preheat

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.

smoke

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.

rest

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.

Smoking The Prime Rib

heat

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).

sear

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.

(Optional) Reverse Sear

This super flavorful Smoked Chuck Roast is a great way to change up your weekend roast dinner! The classic pot roast is elevated with a superb dry rub, then cooked until smoky and tender! The delicious and juicy sliced beef serves up perfectly with traditional beef sides, and makes fantastic sandwiches!

Smoked Chuck Roast

lb chuck roast ((boneless))

Tbsp sea salt

Tbsp coarse ground pepper

paprika

tsp sugar

tsp chili powder

prepare roast

Rinse your chuck roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if needed. Set the roast out and allow it to come to room temperature for about 30 minutes.

make the dry rub

Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, sugar and chili powder) and set aside.

preheat smoker

Prepare your smoker. Place the wood chips in your tray, remove the center rack, and preheat the smoker to 225 degrees F (107 degrees C). *I like oak and hickory for beef, followed by mesquite, maple, pecan or walnut. Fruit trees like cherry or apple are also nice.

season the roast

Place the roast on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Pat the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of the chuck roast. *If you have the time, wrap the seasoned roast in plastic cling film and allow it to cure in the refrigerator for at least four hours, and up to overnight. Bring to room temperature before smoking the meat.

smoke the roast

Transfer the seasoned beef chuck roast to the smoker rack and place into your preheated smoker. Close the door or lid and smoke for approximately 5 hours (or about one hour per pound), until the internal temperature of the roast reaches 165 degrees F (74 degrees C).

wrap and finish smoking

Remove the chuck roast from your smoker and transfer to a double layer of heavy aluminum foil sheets. Wrap the roast in the aluminum foil and seal tightly, with the seam facing upward. Return the wrapped roast to your smoker, placed seam side up, and smoke for an additional hour.

rest the roast

When the roast has an internal temperature of 190 degrees F (88 degrees C), remove the roast from your smoker and allow it to rest in the foil wrapper for at least 30 minutes, up to an hour, before slicing and serving. Drizzle beef roast juices from the aluminum foil wrapper over the sliced chuck roast when serving.

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Top 2 beef dry rub recipes from across the web

The most viewed beef dry rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smoked Prime Rib

Smoked Chuck Roast

The most viewed beef dry rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine