How Long to Cook Smoked Prime Rib (Bone-In Standing Rib Roast, Reverse Sear) in the smoker
Specification: 6–8 lb three-bone bone-in standing rib roast, dry-brined uncovered on a wire rack for 24 hours, coated in coarse cracked black pepper and granulated garlic just before the smoke
3-Step Execution Protocol
Preheat smoker to 225°F (107°C) smoke → 500°F (260°C) reverse sear with your choice of wood. Prepare smoked prime rib (bone-in standing rib roast, reverse sear) (6–8 lb three-bone bone-in standing rib roast, dry-brined uncovered on a wire rack for 24 hours, coated in coarse cracked black pepper and granulated garlic just before the smoke).
Cook for 3–4 hours smoke + 8–12 min sear. Do not flip; allow surface to develop undisturbed.
A leave-in probe holds a steady 120°F in the geometric centre of the eye of the ribeye; the exterior fat cap has turned amber and taut, and the coriander-black-pepper bark is dry to the touch. Confirm internal temperature reaches 120°F (pull for reverse sear) → 130°F (medium-rare final after sear). Rest for 20 minutes before serving.
Traeger Timberline published prime-rib reverse-sear cooking guide (225°F smoke to 120°F internal, then 500°F sear for medium-rare); USDA FSIS whole-cut beef 145°F safe-minimum reference (lower doneness targets an accepted culinary standard for whole-muscle beef).