Forget The Oven And Make Your Prime Rib Like This For A Juicy Roast

Prime rib is great when you're cooking for a crowd because of its sheer size. However, that also means it needs more time, at lower temperatures, to balance a beautifully browned exterior and a tender, juicy center. While an oven is great for this, a smoker can give you the same coloring and doneness — and even more flavor.

When cooking a bone-in prime rib in the oven, you typically want to bake it for about 20 minutes per pound, depending on how well done you like it. However, on a 225-degree Fahrenheit smoker, this can take closer to 30 to 40 minutes per pound (though we recommend cooking by internal temperature rather than time to ensure precision). This longer process isn't a chore, but an opportunity. Not only is your meat sitting in all that tasty smoke, but the fat is getting the chance to soften and render into the meat, keeping it incredibly juicy. This longer cooking time also gives you a chance to apply more complex tastes, like using a spray bottle full of whiskey to not only flavor, but also help the smoke adhere to the surface.

While many oven-baked prime rib recipes can develop some seriously beautiful crust, you can get the same result by searing it on the grill after it's been smoked — a method known as the reverse sear. This develops a hint of char on your crust, creating a more rustic flavor profile that's still fantastic with classic horseradish or au jus dipping sauces. Plus, the extra moisture retained from the gentle, low-heat start helps keep it moist, even over searing hot flames.

Just like cooking brisket, pulled pork, or any other large cut in a smoker, smoking a prime rib is as much art as it is science. While you may need to adjust exact cooking times and temperatures, keeping it moist and using the right seasonings will always deliver a great product.

Like smoking just about any meat, you'll still need to keep a pan of water in the smoker to create humid conditions. This prevents the exterior from becoming tough and doubles as a great way to catch dripping fat. Just like in the oven, you'll also want to cook your prime rib to about 5 to 10 degrees Fahrenheit less than your desired doneness to account for the sear and resting period. David Rose's tip to rest your meat for at least 20 minutes allows the juices to redistribute through the meat, rather than leaking out when you cut it. This rest also allows the internal temperature to continue to rise a few degrees, even in a cool environment.

To maximize the smokiness of your cooking method, try using mesquite wood. It's got a potent flavor and is available at most stores, making it one of the most accessible ways to season your meat. Before cooking, give your raw roast a good slather with mustard blended with garlic, herbs, and other seasonings to boost the taste of your crust. This binder also helps any additional seasonings stick to the meat rather than fall off as it starts to steam and is great at capturing smoke particles to impart a stronger final flavor.