Traditional Texas Smoked Prime Rib

Traditional Texas Smoked Prime Rib

How to make juicy, perfectly cooked Smoked Prime Rib the Texas Way...
Course Southern
Cuisine Texas BBQ
Keyword Smoked Prime Rib
Prep Time 30 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 30 minutes
Servings 15 People
Author Steven Pennington


  • Bone-In Prime Rib 4 to 7 bone Suggest buying a USDA Prime, Prime Rib
  • 4 Tbsp of Sea Salt
  • 4 Tbsp of Olive or Peanut oil
  • 4 Tbsp of Fresh Cracked Black Pepper
  • 2 Tbsp of Herb's 'd Provence Italian herb season


  • Place the prime rib on the counter to take the chill off the meat. About one hour. You do not want to add a really cold piece of meat to a hot fire. Ever...Allow the meat come close to room temperature. It's ok if it still has a small chill, but not much of one.
  • While the meat is coming to temperature on the counter add salt. Adding this first layer of salt will really help the flavor. A piece of meat this large doesn't get much seasoning besides the outer crust and the smoke. And please do not inject this high-quality cut of meat. That's reserved for cheap cuts of meat. You could inject with simple butter.
  • After one hour on the counter, rub the olive or peanut oil all over then add the sea salt, black pepper and the Italian herbs.


  • Pit temperature of 250, cook till the internal temperature reads 120. Pull the meat off then and allow it to rest for a minimum of 20 minutes so the juices can redistribute. Longer is better. Cut into the meat too early and you've made a huge mistake. Those juices are everything.
  • Chef Tip: Add a water pan to your bbq pit to add additional moisture to the cooking chamber.


Traditional Texas Smoked Prime Rib | Real Texas Q