Smoked Prime Rib – Reverse Sear

Starting with olive oil and our incredible Beef Brisket Rub, this prime rib will do double duty in the smoker: the first time to smoke the meat, the second time to sear the exterior, caramelizing the surface and sealing in all the flavor. Sprinkle with a little more Rub just prior to serving to your awestruck guests.

  • Prep Time

    10 Minutes
  • Marinate Time

  • Cook Time

    8 hours
  • Serves

    10-12 people
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 2 oz
  • Extra virgin olive oil


  1. Preheat smoker to 250°.
  2. Using your hands coat rib roast with olive oil ensuring even coverage.
  3. Using a shaker coat rib roast with the brisket rub. Use your hands to “pat” the seasoning into the meat. Do not rub as this will rub off the black pepper.
  4. Insert a meat probe and place in smoker. The roast should take approx. 20-30 minutes per pound.
  5. Remove from smoker and allow the roast to rest at room temperature for 30 minutes. During that time heat the smoker to 500°F.
  6. Place the prime rib back into the smoker at 500° and sear the exterior of the rib for 15-20 minutes.
  7. Remove and let rest at room temperature for 45 minutes, capture any drippings from the prime rib. Slice right before serving.
  8. Using a brush, brush slices with pan dripping and season with a little more brisket spice as needed. This is a step to really give each slice a blast of flavor.

Recipe Categories: Beef, Dinner, Smoke