Smoked Prime Rib on a Masterbuilt Smoker

Hey barbecue lovers! If you’re ready to smoke a tender, flavorful Masterbuilt smoked prime rib that will impress friends and family, this guide walks you through everything you need to know—from choosing the cut and making the rub to smoking, resting, carving, and serving.

How to Make Smoked Prime Rib on a Masterbuilt

Imagine a relaxed afternoon with the smoker humming and the anticipation of rich, smoky prime rib filling the air. Smoking prime rib on a Masterbuilt is straightforward when you follow a few key steps. This method emphasizes low-and-slow cooking to develop smoke flavor while keeping the roast juicy and tender.

1. Choose the right cut: Select a well-marbled prime rib roast, bone-in or boneless depending on preference. Bone-in often adds flavor and helps keep the roast steady.
2. Prepare the rub: Combine kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. This balanced rub enhances the beef without overpowering it.
3. Season and rest: Pat the roast dry, tie the roast if it’s bone-in to keep it even, then apply the rub generously. Allow the seasoned roast to sit at room temperature for about 30 minutes for the flavors to meld.
4. Preheat the Masterbuilt: Preheat your smoker to 225°F (107°C). Add your chosen wood chips—hickory, oak, or another favorite—to the smoker box for a steady, pleasant smoke.
5. Low and slow smoking: Place the roast on the grill grates, bone-side down if applicable. Smoke at 225°F (107°C) for approximately 4–5 hours, monitoring internal temperature rather than strict time.
6. Monitor doneness: Use a reliable meat thermometer. For medium-rare, aim for an internal temperature of about 135°F (57°C); for medium, target roughly 145°F (63°C). Remove the roast a few degrees before target as it will carryover cook while resting.
7. Rest the roast: Transfer the roast to a cutting board and tent loosely with foil. Let it rest 20–30 minutes to allow the juices to redistribute, ensuring tender, juicy slices.
8. Carve and serve: Slice against the grain to your preferred thickness and serve with complementary sides and condiments.

The Rub

A classic rub for smoked prime rib balances salt, pepper, and aromatics to enhance the beef’s natural flavor. The rub below is simple, adaptable, and effective:

• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Adjust quantities and add your favorite herbs or a touch of cayenne if you like more heat. Apply liberally and allow time for the flavors to penetrate the surface of the meat.

How Much Prime Rib Per Person

Plan about 1/2 to 3/4 pound (227–340 g) per person. If you expect big appetites or want leftovers, increase portions toward 1 pound per person.

How to Know When It’s Done Cooking

The best indicator of doneness is internal temperature. For reference:

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

Insert a thermometer into the thickest part of the roast away from bone and fat. Remove the roast a few degrees below your target to account for carryover cooking during resting.

Side Dishes That Pair Well

Classic pairings elevate smoked prime rib. Consider creamy mashed potatoes, roasted vegetables, a bright green salad, horseradish cream or horseradish mayo for a tangy finish, and warm buttery rolls.

Leftover Ideas

Leftover smoked prime rib is versatile: make hearty sandwiches with horseradish mayo, add thin slices to salads, stir into a quick skillet with vegetables, or gently reheat for another meal. Store leftovers in an airtight container in the refrigerator and use within a few days.

With these steps you can consistently produce a smoky, tender Masterbuilt smoked prime rib that highlights the rich flavor of quality beef. Keep your smoker steady, rely on a good thermometer, and let the meat rest before carving. Happy smoking and enjoy the feast!