Smoked Rib Roast Recipe: Tips for Making Smoked Rib Roast

A rib roast is a tender, flavorful cut of meat from the side of a cow, from the region between the short loin and chuck. Often reserved for holidays and special occasions thanks to its high price tag, prime rib roast, also known as standing rib roast, consists of an uncut portion of the ribs, which contains anywhere from three to seven individual ribeye steaks.

There are many different avenues to explore when it comes to styles of rib roast. Season the cut simply with kosher salt and freshly ground black pepper or slather it in a coat of umami-forward ingredients like Worcestershire sauce or anchovy paste. Try a combination of savory herbs, like rosemary, thyme, and sage, or use a cup of your favorite sweet-and-spicy BBQ sauce.

Serve your roast with horseradish sauce and pan drippings (“au jus”), plus classic steakhouse side dishes like creamed greens and roasted potatoes.

Smoking a whole rib roast follows the same methodology as a reverse sear: Cooking the meat at a low temperature for an extended cooking time guarantees a perfectly even and tender interior, with the bonus of woodsy, aromatic notes from the smoke. Crank up the heat towards the end of cooking to create a dark crust. Here is what you need to know about pulling off a smoked prime rib roast:

1. 1. Choose the best cut of beef. You’ll notice a few different options while perusing the selection at your local butcher shop or meat counter at the grocery store. “Rolled” rib roasts and ribeye roasts are boneless, as opposed to a bone-in, standing rib roast, which resembles a larger rack of lamb. Beyond that, rib roasts typically fall into two categories: Prime and Choice. “Prime” implies more marbling and thus a more tender cut, but this can vary depending on the vendor. Learn more about the difference between USDA meat grades like Prime, Choice, and Select and choose the cut that best fits your price range and preference.
2. 2. Choose the right wood chips or pellets. Woods, too, offer a range of personal choices. Stronger, more fragrant woods like hickory or mesquite will impart a smokier flavor than lighter fruit woods, like applewood, which leave behind a milder, fruitier note. Learn more about how to select smoking woods.
3. 3. Use a meat thermometer. A meat thermometer eliminates the guesswork from the smoking process. Some smokers come equipped with a thermometer that constantly monitors the temperature of the roast as it cooks, but it’s okay to open the smoker and check manually near the end of the cooking time.