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Garlic Herb–Crusted Smoked Prime Rib

Garlic Herb–Crusted Smoked Prime Rib

Nothing says holiday feast like a perfectly smoked prime rib. Bear Mountain ambassador Miguel Raya gives this roast an herby, garlicky crust and a gentle kiss of smoke from Bear Mountain’s Holiday Turkey blend. It’s the centerpiece that steals the whole table. Rich, festive, and packed with aromatic flavor, it’s the kind of show-stopping main course your guests will talk about long after the plates are cleared.

Prep

20 minutes (plus overnight brine)

Cook time

2–3 hours

Serves

4–6

Steps

  1. Dry Brine (Night Before — Recommended)
    Pat the roast dry. Sprinkle kosher salt evenly over all sides.
    Place on a wire rack over a sheet pan and refrigerate uncovered for 8–24 hours.
  2. Bring to Room Temp (30–60 Minutes Before Cooking)
    Remove the roast from the fridge and allow it to lose its chill.
    Pat the surface dry if any moisture appears.
  3. Prepare the Garlic-Herb Crust
    In a bowl, combine olive oil, Dijon, garlic, rosemary, thyme, chives, smoked paprika, black pepper, and garlic powder (if using).
    Rub the mixture generously over the entire roast, pressing to help it adhere.
  4. Preheat Smoker
    Fill the hopper with Bear Mountain Holiday Turkey / Blend Pellets.
    Preheat the smoker to 275°F.
  5. Place Roast on Smoker
    Position the roast fat-cap up, bones down.
    Insert a meat probe into the thickest part of the roast, avoiding bone.
  6. Smoke to Desired Temperature
    Smoke at 275°F until the internal temperature reaches your target doneness:
    Rare: Pull at 118°F (finishes at 120–122°F)
    Medium-Rare: Pull at ~125°F (finishes at 128–132°F)
    Medium: Pull at ~133–135°F (finishes at 135–140°F)
    Expect about 20–30 minutes per pound but rely on the thermometer.
  7. Optional Reverse Sear
    For an extra crust, increase smoker temp to 500°F and roast for 4–6 minutes,
    or sear in a hot cast-iron skillet for 2–3 minutes per side.
  8. Rest
    Remove from the smoker, tent loosely with foil, and rest 10–15 minutes.
  9. Carve & Serve
    Slice between the bones into thick, juicy cuts.Enjoy the beefy richness paired with a festive herb crust and the subtle smoke from Bear Mountain Holiday Turkey Pellets.

Ingredients:

Quick Timing Summary (For a 5 lb Roast)

  • Dry Brine: 8–24 hours
  • Bring to Temp: 30–60 minutes
  • Smoke at 275°F: 2–3 hours
  • Rest: 10–15 minutes


(For one 4–6 lb bone-in prime rib)

Prime Rib


Garlic-Herb Crust

  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 4 cloves garlic - minced
  • 2 tbsp fresh rosemary - finely chopped
  • 1 tbsp fresh thyme - chopped
  • 1 tbsp chopped chives (optional)
  • 1 tsp smoked paprika
  • 1–1½ tsp freshly cracked black pepper
  • 1 tsp garlic powder (optional)

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Garlic Herb–Crusted Smoked Prime Rib

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Holiday Turkey BBQ Craft Blends® Wood Pellets

Holiday Turkey BBQ Craft Blends® Wood Pellets

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