National Prime Rib Day – April 27th

Attention all grill-lovers and home cooks! Mark your calendars for April 27th, National Prime Rib Day. This is the ideal opportunity to use your smoking skills and prepare Smoked Prime Rib. This 5-pound masterpiece will make your celebration unforgettable, promising to season your taste buds and leave your guests in awe.

Begin with a premium prime rib roast, generously seasoned with a blend of extra virgin olive oil, coarse ground black pepper, and kosher salt. Elevate the flavor profile with a refined herb paste of garlic, fresh rosemary, thyme, sage, and extra virgin olive oil.

This preparation advocates smoking the prime rib to achieve tender perfection. You can use any smoker, but we recommend our Hybrid Grill Series. This innovative combination of gas grilling and solid fuels offers the ultimate versatility. Opt for your preferred wood chips or hardwood chunks, light them with the gas burners, and allow the deep, smoky aromas to penetrate your prime rib. Our patented fuel trays and grate lifting tool further simplify the process, enabling you to replenish fuel effortlessly without halting the cooking process.

Smoked Prime Rib is designed to captivate experienced grill masters and enthusiastic domestic cooks alike. This National Prime Rib Day, go beyond the ordinary and celebrate with an exceptional smoked prime rib that will beat your local steak restaurant.

Serves 6-8

Smoked Prime Rib Ingredients

For the Prime Rib

  • 5-pound Prime Rib Roast (or rib roast)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons kosher salt

For the Herb Paste

  • 3 cloves of garlic
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • ¼ cup extra virgin olive oil

Smoked Prime Rib Directions

For the Herb Paste

  1. Place all herb paste ingredients into a food processor and pulse a few times until combined into a chunky paste. (double recipe if the roast is over 5 pounds)

For the Smoked Prime Rib

  1. Prep Prime Rib: If the bone has already been removed, remove the string and bone to trim excess fat off the meat, and pat dry. Using butcher's twine, tie the bones back onto the roast. If the bone has not been removed, simply remove it after cooking.
  2. Season Roast: Gently apply olive oil, kosher salt, and black pepper to the rib roast. Then, apply the paste. Store overnight in the refrigerator to allow the seasoning to incorporate into the meat (if possible).
  3. Preheat Smoker: To 225 degrees using a fruit wood like apple or cherry (oak also works well).
  4. Smoke Roast: Place the seasoned rib roast on the smoker, bone side down (this acts as a heat shield). At this time, insert a thermometer to monitor the roast's temperature while cooking.
  5. Continue cooking the roast for roughly 3 1/2 hours or until the center of the meat reads 125 degrees F using an instant-read thermometer for rare. (At 225 degrees, plan 40 minutes of cooking per pound). Use an instant-read thermometer to probe in multiple areas toward the center of the cut.
  6. Rest: Remove the Prime Rib from the smoker and let it sit, tented in foil, for 30 minutes.
  7. Slice and serve.


Taken from

April 22, 2024 — Jason Klein