Standing Rib Roast | Bone In Prime Rib Roast Smoked on UDS Smoker

Smoked Prime Rib Roast | Bone In Standing Rib Roast

If you’re looking for something special to serve at your next holiday gathering, this recipe is for you. It’s my version of a Standing Rib Roast, and you know I’m firing up the smoker to prepare it!

Standing Rib Roast is simply a section of a whole bone-in ribeye; you can typically find them at any grocery store or butcher shop, just ask the person behind the counter. For this recipe I bought a 4 bone rib roast and I had the butcher to “French” the bones. All that means is the ends of the bones are exposed a couple inches to make it look fancy.

There’s not a lot of prep for this recipe; once you get the rib roast home, trim any excess fat off the top (usually there’s a little fat cap to remove) and truss the roast with butcher twine between each bone to help hold it in shape during cooking.

Go ahead and fire up your smoker (I’m using my Gateway Drum for this cook but any smoker will do the job). Set it up for indirect cooking running at 275⁰. When the temperature stabilizes add a couple chunks of pecan wood to the coals for smoke.

For the seasoning I like to create a nice bark on the outside of the meat using a good dose of salt, pepper and herbs. I use a combo (2 Tablespoons each) of my AP Rub and Steak Rub to create a coarseness to the bark. For the herbs I finely chop Rosemary, Thyme, and Sage about 1 heaping Tablespoon of each along with 6 cloves of garlic.

Combine all of these ingredients in a small bowl. Drizzle the outside of the rib roast with olive oil and sprinkle the seasoning mixture all over the outer surface. You can season the roast a couple hours ahead of time if you like.

Once the smoker is up to temperature, place the rib roast on the pit and insert a probe thermometer into the center for monitoring internal temperature. Set the alarm for 125⁰ and let the roast smoke.

When the alarm goes off, verify the internal temperature with a hand held thermometer and remove the Rib Roast from the pit. Loosely cover it with aluminum foil and just let it hang out for 20 minutes before carving.

To serve, use a carving knife and make a cut along the top of the rib bones to remove them. Lay the roast cut side down on the cutting board and slice into desired thickness. You can serve it with Au Jus or a spicy Horseradish Sauce just don’t overcook this piece of meat; it’s best rare to medium rare and will melt in your mouth!

¼ cup Olive Oil
2 Tablespoons Killer Hogs AP Rub
2 Tablespoons Killer Hogs Steak Rub
1 Tablespoon Rosemary finely chopped
1 Tablespoon Sage finely chopped
1 Tablespoon Thyme finely chopped
6 cloves Garlic minced

Smoked Standing Rib Roast

[kingprate]

Malcolm, I made this for my wife and I's family- incredible, everyone loved it. The herb crust was fabulous, beautifully rare/medium rare. Some attendees like their meat well-done, I asked them to leave lol 😆

[changethetimes]

Back here for the 5th year on a row for my Christmas Dinner

[ketofitforlife]

Malcom I have to tell you that you've been a big inspiration to me and some of my family for bbq. We've learned so much from you on how to make these EXCELLENT meals, and we appreciate you sharing it with us! Big thumbs up! Happy New Year!

[jerryhubbard]

I did one on my BGE last weekend. With all the restaurants closed, meat prices have come down. I purchased the roast 3 bone for $30 at Publix. Came out wonderful. I have paid as much as $200 for a full 7 bone.

[caypercifield]

I followed this video for Christmas and multiple members of my family said it was the best they ever had! Thanks Malcom! You're seriously the best!

[mrmurphy]

Doing my first prime rib this year. So many different ways to smoke them. I’m gonna follow this method. The Mrs keeps saying “don’t you ruin my rib” normally she does it in the oven. But I want to try it this way. Wish me luck

[Gquebbqco]

Should have been called outstanding rib roast. Great video & Cook Malcolm!

[anthonymorreale]

Just made this last night with my char-griller smoker. My friends and my wife all said it was the best prime rib they have ever had! Thank you!! I will definitely be making this again

[davidleonardpir]

Just used your techniques to cook once of these on the Weber kettle in Ireland. I used a bbq rub that I got in Texas at the start of the year. Turned out Well but think I panicked in the middle and opened the vent too much. Made the middle a bit dry but flavour was really good, good smoke ring using soaked hickory chips. First time was a great success. Thanks for the videos

[discosisterwife]

Malcolm, this last weekend, I made my 21st and 22nd recipes from your video library here...once again, came out beautifully! Your sides are amazing, and your way of showing us how to not be intimidated when smoking meat is much appreciated. Just reordered a ton of goodies from your store, and can't thank you enough for this site! I'm going to try this prime rib for Christmas next:)

[wbrian]

Malcom, I’ve tried 3 of your recipes, the competition ribs, smoked turkey, and now this rib roast. All have turned out amazing. I really appreciate all the time and effort you put in on these videos, and that you share secrets to achieving competition level bbq. I will be making this rib roast for Christmas, and I know it’s going to be fantastic. Merry Christmas to you and your family!

[bh]

Malcolm, a true thank you for this. I followed your recipe today and the prime rib was amazing. You make it easy for novices like myself to make a great meal for my family. I appreciate everything you do so that we can feel like pro's. Keep 'em coming.

[jjm]

This video opened my eyes to smoked prime rib. It is THE way to do a prime rib! If you want to impress the crowd on the holidays follow this video and you'll be praised all night after serving!

[christophermack]

Malcolm's the man! I cooked his brined, smoked turkey for Thanksgiving (best ever my guests said), his smoked crown of pork for some out of town guests earlier this month, and now I'm going for the standing rib roast for Christmas. Thanks for all the recipes and tips! Merry Christmas.

[DarkCloud_]

Smoking this tomorrow! Merry Christmas!

[iggynor]

You did that piece justice man, you cook with respect and knowledge.

[ronnyk]

Thank you Malcom, I did this yesterday for Christmas and it was amazing. Everyone loved it. Thanks for all of your great recipes. I’ve never done one that didn’t wow us.

[wesleyhester]

Beautiful job. I've smoked one once on a weber, but pulled it off at 119*, tented and rested it 30 mins.. It came out Hot & PERFECT medium rare. Temp rose to around 123-124 while resting. I'm gonna do my next one on my Smokey Mountain with your herb suggestions. Thank you!

[bcrcs]

I have made this twice, once in the oven and the next in my Kamado style grill - that was a worthwhile struggle. Both were fantastic but the smoke flavour cannot be surpassed!

I too have family who want a range of medium rare and others who seek medium well. I couldn’t sacrifice the roast’s quality, especially when pieces are reheated the day after in a pan, so I made steaks and a simple bordelaise sauce for the two who wanted medium well. Everyone was happy, lucky me!

[jjm]

I'd throw those ribs back on the smoker! Killer cook as usual Malcom, can't wait to smoke up a roast this holiday.