Smoked Prime Rib Cook Time
110°C (225°F) then sear at 260°C
35–45 min per kg + sear • Internal: 54°C (130°F) medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 30 min per kg + sear | Cool red centre. Pull at 43°C before sear. |
| Medium-rare (recommended) | 54°C (130°F) | 35–40 min per kg + sear | Warm red centre. The ideal temperature for prime rib. |
| Medium | 60°C (140°F) | 40–45 min per kg + sear | Pink centre throughout. Still very good. |
How to BBQ Smoked Prime Rib Cook Time
1
Remove prime rib from the fridge 1 hour before cooking. Season with salt, pepper, garlic, and fresh rosemary.
2
Set smoker to 110°C (225°F). Use oak, cherry, or pecan wood for a subtle smoke.
3
Place bone-side down on the grate. Insert probe into the centre of the thickest part.
4
Smoke until the internal temperature reaches 49°C (120°F) — this is your pull temperature for medium-rare.
5
Remove and rest for 20–30 minutes while you preheat a grill or oven to 260°C (500°F).
6
Sear the prime rib at high heat for 5–8 minutes, turning once, to create a deep brown crust.
7
The internal temperature will rise to about 54°C (130°F) during the sear and rest. Slice between the bones and serve.
Pro Tips
- The reverse sear is the key technique: smoke low, rest, then sear hot. It gives edge-to-edge medium-rare with a perfect crust.
- Use a mild wood — you want smoke to complement the beef, not dominate it.
- Calculate 1 rib bone per 2 people. A 3-bone roast (about 3kg) serves 6.
- Ask the butcher to remove and retie the bones for easier carving while keeping the flavour.
- Au jus: simmer the bone trimmings with beef stock, red wine, and garlic while the roast smokes.
Resting Time
Rest for 20–30 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke a 3kg prime rib?
About 2–2.5 hours at 110°C (225°F) to reach medium-rare pull temperature, plus 5–8 minutes searing and 20–30 minutes resting. Total time: approximately 3 hours.
What temperature to pull smoked prime rib?
Pull at 49°C (120°F) for medium-rare. The sear and rest will carry the temperature up to about 54°C (130°F).
Is smoked prime rib better than oven roasted?
Many BBQ enthusiasts think so. The smoke adds a subtle flavour layer and the reverse sear gives a more even cook than a traditional high-heat roast.