Smoked Prime Rib with TexasBBQRub Old No. 2 Brisket Rub
A bone-in rib-eye roast rubbed with a Worcestershire and TexasBBQRub Old No. 2 paste, then smoked low and slow over post-oak. This is a showstopper for holidays and special occasions.
This recipe uses
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →Ingredients
- Prime rib (bone-in rib-eye roast), 6-8 lb
- 2 Tbsp TexasBBQRub Old No. 2 Brisket Rub (plus extra for a light coating after overnight)
- 1/4 cup Worcestershire sauce (for rub paste)
- 1 Tbsp kosher salt (optional, for extra seasoning)
- 1/2 Tbsp freshly cracked black pepper
- 2 Tbsp olive oil (helps rub adhere)
- Optional aromatics: 2 halves of onion, 1 head of garlic (halved), a few sprigs of rosemary
- Wood chips/chunks: 100% post-oak or hickory (or a 50/50 blend of oak + pecan for a milder smoke)
Instructions
- Prep the Roast: Pat the rib dry. If you have time, let it sit uncovered in the fridge 12-24 hr for a dry-aged effect.
- Make Rub Paste: Mix Worcestershire sauce, olive oil, and the TexasBBQRub in a bowl until a thick paste forms.
- Rub In: Coat the entire roast evenly with the paste. Sprinkle salt and pepper if using. Wrap loosely in foil and refrigerate overnight (or at least 1 hr).
- Pre-heat Smoker: Set smoker to 200-210 degrees F (the low-and-slow zone). Add oak/hickory wood for a steady smoke.
- Smoke the Prime Rib: Place roast bone-side down on the grate. Insert a probe thermometer into the thickest part of the meat (avoid the bone). Close the lid.
- Monitor Internal Temp: Smoke until the probe reads 120 degrees F for rare, 125 degrees F for medium-rare, or 130 degrees F for medium. This usually takes 4-5 hrs for a 6-lb roast at 200 degrees F.
- Rest and Finish: Remove roast, tent with foil, and let rest 15 min (temperature will rise 5-10 degrees F). Resting is essential for juice redistribution.
- Slice and Serve: Slice against the grain, about 1/2-inch thick. Serve with au jus or a simple horseradish cream if desired.
Bill's Pitmaster Tips
- Old No. 2 was made for beef — the Worcestershire paste with this rub creates an incredible crust on prime rib.
- Low and slow at 200°F is the key. Prime rib is too expensive to rush.
Pro Tips
- A cold rib (still partially chilled) gives a better smoke ring and more even cook.
- Use a dual-probe setup -- one probe for internal meat temp, another for smoker ambient temp -- to keep the smoker stable.
- If the exterior darkens before you hit target temp, wrap loosely in butcher paper at 160 degrees F and continue until done.
- For an extra crust, finish the roast on a 450 degrees F grill for 5-7 min per side after the low-and-slow phase.
- USDA requires beef to reach a minimum internal temperature of 145 degrees F with a 3-minute rest. Most pitmasters aim for 125-130 degrees F (medium-rare) and let the rest bring it into the safe zone.
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