Prime rib roast (smoked)

prime rib · verified system recipe · Holiday tradition, low-and-slow then roast

Pit temp
225°F
Pull at
125°F
Total time
~3.3 hr

Phase timeline

150m
20m
25m
Slow smokeRoast finish (sear)Resttotal: 3h 15m

Step-by-step

  1. 1. Slow smoke

    → 115°F · ~150 min

    225°F pit, oak + cherry. Bone-in if you can get it — adds flavor + a built-in roasting rack. Pull at 115°F for med-rare after sear.

  2. 2. Roast finish (sear)

    → 125°F · ~20 min

    Crank pit to 450-500°F. Roast 15-20 min until exterior is mahogany and internal hits 125°F. Watch closely.

  3. 3. Rest

    ~25 min

    Loose tent, 25 min. Carryover to ~130°F. Slice between the bones for individual ribs.

Rub
Garlic herb butter + salt + cracked pepper, 24hr dry-brine ideal
Wrap method
none
Rest method
tent_loose
Minimum rest
25 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
2h 50m
+ 25m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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