15 minutes


40 minutes



 Looking for a better, unique, and spectacularly magnificent idea to make your beef? Well, let me help you prepare a lifetime tasty and magical cut of meat!

There is nothing better than a beautifully smoked prime rib with some creamy horseradish and au jus for dipping. It's time to fire up those smokers and make this succulent masterpiece!

Smoked Prime Rib Roast will be the crowning glory of any table. Never underestimate the power of a perfectly roasted hunk of beef. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. Slow smoked for fantastic flavor and then flash roasted for a rich exterior crust. With this method, you are ensured of perfect results every time!

Prime rib is delicious when baked in a charcoal oven because it adds natural smoke flavor to that meat and takes this prime rib roast to the next level. By keeping it simple with the seasonings, the meat has a chance to really shine through.





  • Kosher salt
  • Prime rib roast, bones removed
  • Olive oil
  • Cracked black pepper
  • Garlic powder
  • Dried rosemary
  • Dried thyme
  • Onion powder
  • Paprika
  • Cayenne pepper
  • Prime Rib Roast (the bones cut off and tied back on)
  • Horseradish mustard
  • Worcestershire sauce



Preheat your Charcoal grill to 225 degrees F.

While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick.

Combine the mustard, Worcestershire sauce, and garlic in a small bowl. Slather the entire roast with the mustard mixture and season liberally with salt and pepper.

Place the roast on the grill and close the lid. Smoke until the roast's internal temperature reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.

Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes.

Return your roast to the grill this time with higher temperatures and sear until you reach your desired internal temperature. Pull the roast off at 130 for rare, 135 for medium-rare, 140 for medium. This process should go quickly, so keep an eye on your temperature.

Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.

Try This and Let Us Know How It Goes Down on The Comment Section Below!