Smoked Prime Rib on Offset Smoker | BBQ by Biggs
Smoked Prime Rib on an Offset Smoker
If there’s one cut that turns heads and fills the yard with jealous neighbors, it’s prime rib. Big, beefy, and loaded with flavor, this rib roast is the crown jewel of any special occasion — or, in our case, a killer weekend smoke session. In this cook, we’re taking a bone-in rib roast we scored on post-holiday sale and giving it the backyard BBQ treatment it deserves.
We’re going low and slow over an offset fire with a homemade beef rub — loaded with garlic, rosemary, and plenty of coarse black pepper — then finishing it hot to build a killer crust. The best part? You don’t need much more than a little mayo, a rack, and a thermometer to pull this off like a pro.
🧂 Ingredients
- 1 bone-in prime rib roast (approx. 6–7 lbs)
- 2 tbsp coarse black pepper (16 mesh)
- 1 tbsp kosher salt
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp paprika
- 2–3 tbsp mayonnaise (as binder)
🔥 Smoked Prime Rib: Step-by-Step
- Trim & Prep: Pat the roast dry and trim off any excess fat or flaps. Apply a thin layer of mayonnaise all over as your binder.
- Season: Mix the rub ingredients and apply generously to all sides of the roast. Let it sit for 10 minutes to sweat in while your pit comes to temp.
- Smoke: Set your offset smoker to 250°F. Place the roast bone-side down on a raised cooling rack or smoking rack. Insert a meat probe into the center.
- Monitor: Smoke until the internal temperature hits 120°F (about 2.5 hours). Use a reliable thermometer like the Inkbird IBBQ-4T to keep tabs on temps.
- Sear: Once at temp, crank your fire up to 350–375°F and continue cooking until internal reaches 128–130°F for medium rare.
- Rest: Pull the roast, tent with foil, and rest for at least 20 minutes before slicing.
📸 Featured Gear
🍖 Cooling Racks (for smoking): Makes handling big roasts easy and mess-free
🔥 Try our BBQ by Biggs Beef Rub: Don’t want to make your own? Grab our go-to beef rub here
🎥 Watch the Full Cook
📄 Download the Printable Recipe
Click here to grab the PDF recipe
🔥 Join the Conversation
Ever smoked a prime rib? Got a favorite seasoning or method? Let us know in the comments — we love hearing from other backyard pitmasters!
💬 Final Thoughts
Whether it’s a holiday dinner or just an excuse to smoke something beautiful, this prime rib delivers. With a crispy bark and a rosy medium-rare center, it’s everything you want in a showstopper cut — and then some. Until next time, keep the fire lit and the smoke rollin’!
🔥 Got Prime Rib Questions?
What’s the best internal temp for smoked prime rib?
We like to pull ours around 128–130°F for a perfect medium rare. Let it rest 15–20 minutes and it'll be tender and juicy all the way through.
Can I use this recipe on a pellet grill instead?
Absolutely! Just set your pellet grill to 250°F and follow the same cook and rest times. You’ll still get that rich, beefy flavor — just with a bit less smoke.
Why use mayo as a binder?
Mayo helps the rub stick, keeps moisture in, and adds just a hint of richness. You won’t taste it — it just helps everything come together.
What rub do you recommend if I don’t want to make one?
If you're short on time or ingredients, grab a bottle of BBQ by Biggs Beef Rub — it’s crafted for bold flavor on beef without overpowering the meat itself.
