Bradley Smoked Prime Rib

Smoking meat is low and slow.  A slow cooking process at a low heat.  

You can easily put the roast in an oven and it will be amazing but smoking will add an incredible flavour dimension that oven roasting won’t. Rib roasts don’t take long to cook either, so you can easily do this without blowing an entire day with a cut like brisket.

Whether you use a pellet, electric, or a wood and coal based smoker, the technique for the meat is the same.


For the Prime Rib:

  • 2.25kg (5 lbs) Prime Rib or Rib Roast
  • ¼ Cup extra virgin Olive Oil
  • 2 tablespoons coarse ground Black Pepper
  • 2 tablespoons kosher salt

For the Herb Paste:

  • 3 cloves of Garlic
  • 1 tablespoon fresh Rosemary
  • 1 tablespoon fresh Thyme
  • 1 tablespoon fresh Sage
  • ¼ Cup extra virgin Olive Oil



For the Herb Paste

  1. Place everything into a food processor and pulse a few times until combined into a chunky paste.


The key is to keep the temperature consistent and to impart the fragrant woodiness to the meat. Use apple or other fruit wood for a brighter flavour, or a mesquite or hickory for a flavour closer to that of a campfire. Also, plan ahead. When looking at times for cooking length look for smoking recipes, not roasting, it can be up to 45 minutes or more per pound. You are NOT cooking at 220 degrees Celcius.

* Remember you always cook to internal temp and not time.

For the Smoked Prime Rib:

  1. Preheat your Bradley Smoker to 225F (107C) degrees and load with your bisquettes (Apple, Hickory or Mesquite).
  2. Trim excess fat off of meat, rinse with cold water and pat dry.
  3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
  4. Place the rib roast in the smoker on a middle rack bone side down (acts as heat shield).
  5. Check temperature in the center of the meat to desired doneness. I like 125F (51.7C) degrees for Medium Rare, or 135C for Medium. (This should take roughly 3-4 hours for a 5 lb (2.25kg) prime rib). Always use a good thermometer to check the meat for doneness.
  6. Remove from smoker and let sit for 20 – 30 minutes.
  7. Slice and serve.



Remove the foil and then the strings. Next, remove the bones from the roast. As much as I love the bone, I find a much more elegant presentation without the bone. Place the roast on a cutting board and slice into desired thickness. Plate and serve with your favourite sides.

Original recipe by