Texas-Style Prime Rib

Low-and-Slow Smoked, Finished with a Hard Sear

If you want a prime rib that eats like a steakhouse centerpiece but still screams Texas barbecue, this is the method. Simple seasoning. Low, steady smoke. Long rest. Then a screaming-hot sear right before serving.

No fancy rubs. No overthinking it. Just salt, pepper, garlic, and smoke.

This technique delivers a rosy, edge-to-edge medium-rare with a bold crust and deep beef flavor — perfect for holidays, special occasions, or when you want to show off without stressing out.

Best For

• 12–16 lb bone-in prime rib

• Target doneness: Medium-rare

• Finish: Dark, flavorful crust with a hot sear

Ingredients (Soy + Garlic Paste Rub)

• ½ cup kosher salt

• ½ cup 16-mesh black pepper (true Texas 50/50)

• ¼ cup jarred minced garlic (“jarlic”)

  
  

  • Fresh garlic works, but jarlic is consistent and reliable — and yes, it’s what I use

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• ¼ cup low-sodium soy sauce

That’s it. Simple and effective.

Step 1: Make the Paste

1. Combine the salt and black pepper in a bowl.

2. Add the jarred garlic.

3. Pour in the soy sauce.

4. Mix until you have a thick, spreadable paste.

You’re not looking for a dry rub here — this should spread easily and coat the meat.

Step 2: Season the Roast (Night Before)

1. Pat the prime rib completely dry with paper towels.

2. Rub the paste evenly over all sides of the roast.

3. Place it on a rack set over a sheet tray.

4. Refrigerate for 12–24 hours.

Leave it uncovered or loosely tented. This helps dry the surface and sets you up for a better crust later.

Step 3: Set Up the Smoker

• Preheat smoker to 250°F

  
  

  • (225°F works too if you want a slower cook)

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• Wood choice:

  
  

  • Oak or pecan preferred

  • Light hickory is fine — just don’t overpower it

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Prime rib doesn’t need heavy smoke. Keep it clean and subtle.

Step 4: Smoke Low & Slow

1. Place the roast on the smoker fat cap up.

2. Insert a probe into the center of the meat, avoiding the bone.

3. Smoke until internal temperature reaches 118–120°F.

Time Estimates (Guide Only)

• 250°F: ~30 minutes per pound

• 225°F: ~40 minutes per pound

Always trust the thermometer, not the clock.

Step 5: Wrap & Rest

1. Pull the roast at 118–120°F.

2. Wrap tightly in foil or butcher paper.

3. Rest for 30–90 minutes.

Longer rest is perfectly fine and actually helps even things out.

Step 6: Sear Right Before Serving

1. Preheat oven to 500°F.

2. Unwrap the roast and place it on a rack over a pan.

3. Sear for 8–10 minutes, until the exterior reaches your desired color.

This step locks in texture and gives you that steakhouse finish.

Step 7: Slice & Serve

• Slice immediately after the sear

• Serve hot

Final internal temp: ~125–130°F for perfect medium-rare

Final Notes

• Jarred garlic works great here — don’t overthink it.

• Internal temperature matters more than cook time.

• Keep it simple: salt, pepper, garlic, smoke.

This is a no-nonsense Texas prime rib that lets the beef shine.