Smoked Prime Rib

Prime rib has a reputation. It’s expensive, it’s impressive, and it can feel like a lot of pressure sitting on one roast.

That’s exactly why Barrett Black decided to break it down step by step and show people how to smoke a prime rib the right way. If you’ve ever felt unsure about smoking a prime rib in a smoker, this approach keeps it straightforward and manageable.

As a fourth-generation pitmaster at the Original Black’s Barbecue, Barrett knows great beef doesn’t need to be complicated. In this video, he walks through how to choose the right prime rib, season it simply, and smoke it to that perfect, rosy medium rare. The goal isn’t to overcomplicate it. It’s to give people the confidence to cook it right.

Start with the Right Cut

Barrett spends time explaining what to look for at the meat counter. Prime rib refers to the primal cut, not automatically the USDA grade. A Prime grade roast will have more marbling and typically cost more. Choice can still deliver excellent results if it’s well selected.

When ordering, he recommends asking for a three-bone roast from the big end, weighing roughly 5 to 7 pounds. That gives you a generous eye of meat with good marbling and enough thickness to cook evenly. If the bones are still attached, most butchers can remove them.

Starting with a well-marbled, properly sized roast doesn’t guarantee perfection. But it puts you on solid ground. And with a cut this special, that foundation matters.

Keep the Seasoning Simple

Barrett keeps prime rib simple on purpose.

It’s already a well-marbled, high-quality cut. It doesn’t need layers of seasoning to taste good. The focus is on enhancing the beef, not covering it up.

He starts by lightly scoring the fat cap in a crosshatch pattern. The cuts stay shallow, just through the fat. This technique helps the fat render more evenly and gives the salt better access to the surface. It also creates more surface area for smoke to adhere to.

For seasoning, he sticks with salt and coarse black pepper.

No herb crusts and no marinades. On a long smoke, fresh herbs and garlic can burn and turn bitter. And heavy seasoning doesn’t create bark. The wood does. The smoke is what builds that dark exterior over time.

The salt should be applied evenly and confidently. The pepper stays relatively light. The goal is balance.

With prime rib, restraint matters. The beef and the smoke should be doing most of the talking.

Tie It for Even Cooking

Prime rib isn’t naturally uniform.

One side is thicker. One side tapers. If it goes on the smoker as-is, the thinner end can overcook while the thicker center is still coming up to temperature.

That’s why Barrett takes the time to tie it.

Using simple butcher’s twine, he shapes the roast into a more even cylinder. The idea is to shape the roast so it cooks evenly from end to end. When the thickness is consistent, the heat travels through the meat more steadily, which helps you land that even medium rare all the way across.

He spaces the ties a couple of inches apart and uses basic knots. The important part is that the roast holds its shape during the cook.

It’s a small step, but it pays off when it’s time to slice.

Rest, Smoke, and Finish

Once it’s seasoned and tied, Barrett doesn’t rush it.

He recommends letting the roast rest, uncovered, in the refrigerator for at least 24 hours, up to a few days if time allows. That rest gives the salt time to work its way into the meat and slightly dries the surface. A drier exterior helps build a better crust once it hits the smoker.

When it’s time to cook, he runs the smoker around 250°F and places the roast in a cooler part of the pit. If you’re wondering how long to smoke prime rib, Barret explains that prime rib isn’t something you cook by the clock. It’s cooked by temperature. Barrett watches the internal temp and pulls it around 115°F, knowing it will continue to rise as it rests. Carryover heat brings it into that 120–125°F range for a true medium rare.

After resting, there’s one final step. Barrett removes the twine and gives the exterior a quick blast of high heat to crisp the fat cap. This can be done in a broiler or over direct heat. The goal is texture without overcooking the inside.

From there, it’s ready to slice.

Cut from the center for that clean, even pink from edge to edge. The end pieces will be slightly more done for anyone who prefers it that way. Slice about a finger-width thick, serve immediately, and let the work speak for itself.

With the right cut, simple seasoning, and controlled heat, smoked prime rib becomes less intimidating and more dependable. And once you see that first slice, it’s easy to understand why it’s worth the effort.

Watch the full video.