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Smoked Prime Rib Recipe

Michael Symon's Smoked Prime Rib

If you're looking for a real showstopper of a dish to impress guests, this smoked prime rib recipe is sure to be a hit. The smoke and spices mingle with the flavorful beef to create a dish of epic proportions.

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting time 25 minutes
Total Time 3 hours 45 minutes
Servings 10 People


  • 1/4 Cup Kosher Salt
  • 1/4 Cup Freshly Ground Black Pepper
  • 1 Tbsp Yellow Mustard Seeds
  • 1 Tbsp Sugar
  • 5 Lbs Dry-Aged Bone-in Prime Rib
  • 3 Tbsp Horseradish Mustard


  1. Prepare and preheat your smoker to 325 degrees F.

  2. In a small bowl, mix to combine the salt, pepper, mustard seeds, and sugar. Pat the prime rib dry with paper towels and evenly coat the exterior of the meat with the horseradish mustard. Season on all sides with the spice mixture.

  3. When the temperature in the smoker reaches 325 degrees F and the smoke is running clear, add the meat. Cook until the beef reaches an internal temperature of 125 degrees F for rare to 135 degrees F for medium, depending on your desired doneness (total cooking time about 3-1/2 hours). For the best results, use a probe thermometer to continually monitor the meat's temperature.

  4. Transfer the beef to a cutting board and let rest for 20-30 minutes. Slice to desired thickness and serve.

Recipe Notes

Reprinted with permission from Michael Symon’s Playing With Fire. Copyright © 2018 by Michael Symon. Photographs copyright © 2018 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.