Beef · smoking times
How long to smoke Prime rib (standing rib roast)
At 250°F, plan on 25 to 35 minutes per pound. A 8 lb prime rib takes about 3.5 to 4.5 hours. Pull it at 125 to 145°F.
A smoked prime rib is cooked by temperature alone. These per-pound times just tell you when to put it on.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 4 lb | 2 to 2.5 hours | 1.5 to 2.5 hours | 1.5 to 2 hours |
| 6 lb | 3 to 4 hours | 2.5 to 3.5 hours | 2 to 3 hours |
| 8 lb | 4 to 5.5 hours | 3.5 to 4.5 hours | 2.5 to 4 hours |
| 10 lb | 5 to 6.5 hours | 4 to 6 hours | 3.5 to 5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 125 to 145°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 20 to 30 min |
Plan your start time
Tips for prime rib
- Use a probe thermometer in the center of the roast and pull it before your final target, because the temperature keeps rising 5 to 10°F while it rests.
- USDA's safe minimum for beef roasts is 145°F with a 3-minute rest. Cooks who want rare to medium-rare pull between 120 and 135°F; that is a personal food-safety choice, so use your own judgment.
- Rest 20 to 30 minutes tented loosely with foil; a good sear in a very hot oven or on the grill finishes the crust.
Best wood
Oak, Cherry, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.