Go Back
–+ servings
Sliced prime rib on wood cutting board
Print Pin
5 stars (4 ratings)

Smoked Prime Rib with Harissa Rub

Use your smoker to turn a bone-in ribeye roast into the best smoked prime rib ever! Take it to another level with a flavorful harrisa rub!
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 3 hours 40 minutes
Resting Time: 40 minutes
Total Time: 4 hours 30 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American, Moroccan

Video

Ingredients

  • 6 pound bone-in ribeye roast
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground black pepper
  • 4 cloves garlic, crushed
  • ¼ cup harissa paste

Instructions

  • Preheat the smoker to 225°F.
  • Trim any excess fat from the top of the roast, down to ¼ inch thick.
  • In a small bowl, combine the salt, pepper, garlic and harissa.
  • Rub this mixture on the ribeye roast.
  • Place the roast on the smoker, fat side up (bone side down) and close the lid.
  • Smoke until the internal temperature reaches 120°F for rare, or 130°F for medium.
  • Smoke 35 minutes per pound at 225°F for a rare roast, approximately 3.5 hours for a 6 lb roast.
  • Remove the roast to a cutting board, tent with foil and rest for 20 minutes.
  • Increase the temperature on your smoker to 400°F.
  • Place the roast back on the smoker and sear on both sides until the internal temperature reaches 130°F for rare, 135°F for medium rare or 140°F for medium. This should take about 10 minutes.
  • Remove the roast, back to the cutting board and let it rest for 15 minutes before slicing and serving.
  • Slice the bone from the bottom of the roast and set aside, or discard. Slice the roast into 1 inch slices and serve immediately.

Notes

  • Plan for 1 pound of uncooked meat per person. Once the meat cooks down and the bones are removed, this will equal closer to 1/2 pound of cooked meat per person.
  • I recommend a wood with a mild flavor, such as cherry or apple wood, for smoking the rib roast.
  • I recommend serving the prime rib with creamy horseradish. If you want to mix things up, you can combine one part horseradish to one part harissa paste for a flavorful sauce that pairs perfectly with this prime rib!

Nutrition Facts

Calories 1370kcal (69%)Carbohydrates 4g (1%)Protein 62g (124%)Fat 121g (186%)Saturated Fat 50g (250%)Cholesterol 274mg (91%)Sodium 1517mg (63%)Potassium 1065mg (30%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 77mg (2%)Vitamin C 2mg (2%)Calcium 45mg (5%)Iron 7mg (39%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!