pork prime rib

Pork Prime Rib Recipe

Pork Prime Rib Recipe

I’m kicking off a month of Holiday themed meats this week and the first one on my list is a Pork Prime Rib. If you’re looking for something a little different for your Christmas dinner, this one might be for you… Pork Prime Rib is a center cut, bone-in roast from the loin section of the hog. Think of it as the baby back ribs with loin still attached. Most of the time you’ll see it trimmed into a Crown Roast in the butcher case, but I like to cook it as a whole roast. Just ask your butcher for a bone-in loin; he’ll know what you want. Bone in Loin

The one thing I love about cooking this Pork Prime Rib for my main course is that it’s super easy.

Once you acquire the meat all you need are a few ingredients and a hot smoker.Bone-in loin usually comes packaged in cryovac. You shouldn’t have to do much trimming if any, just remove the package and rinse the loin under cool water. Pat dry with paper towel and it’s ready to season. pork prime rib wet rub recipe The first thing I do is hit it with a generous dose of Sea Salt and Freshly Ground Black Pepper. Next comes the wet rub. Here’s the recipe: Pork Prime Rib Wet Rub:
  • ¾ cup Dijon Mustard
  • 2 Tablespoons Worcestershire
  • 2 Tablespoons Soy Sauce
  • 4-5 cloves Fresh Garlic finely minced
  • 1 Tablespoon Fresh Rosemary finely chopped
  • 1 Tablespoon Sea Salt
  • 1 Tablespoon Cracked Black Pepper
  • 1 teaspoon Red Pepper Flakes
Mix all of the ingredients in a small bowl and brush on the outside of the loin. Be sure to get an even coat on all sides. smoked pork prime rib recipe I’m firing up my drum smoker for this one. If you’re cooking along with me, you want the pit running between 275-300⁰. As always, any smoker will do the job just control the heat in this range. Once the smoker is up to temp, throw a few chunks of hickory or your favorite wood on the hot coals and place the loin bone-side down on the cooking rack. pork prime rib in smoker The rest is pretty simple. Just smoke the Prime Rib until the internal temperature hits 140⁰. I recommend a good probe thermometer for monitoring the internal temp. The new Smoke wireless thermometer is perfect for this job. Be sure to add this to your Christmas list (you want regret it!). You can check out a review I did of the Smoke here>> smoked pork prime rib Pork Prime Rib should take about 1 ½ hours depending on size. Once it hits 140⁰ in the center of the roast, remove it from the smoker and take it inside. If you’re going to serve it right away, you’ll want to let it hang out for 15-20 minutes on the cutting board before carving. This allows it to carry over cook about 5 more degrees and keeps the juice inside the meat instead of running all over your cutting board. Slice the Prime Rib in between the bones when carving. One bone is a hearty portion and goes great with any Holiday side dish. And most importantly don’t be ashamed to Gnaw the bone clean… it’s that good. I hope everyone has a Merry Christmas and a Happy New Year! Print
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Pork Prime Rib Recipe


  • ¾ cup Dijon Mustard
  • 2 Tablespoons Worcestershire
  • 2 Tablespoons Soy Sauce
  • 45 cloves Fresh Garlic
  • 1 Tablespoon Fresh Rosemary finely chopped
  • 2 Tablespoon Sea Salt
  • 2 Tablespoon Cracked Black Pepper
  • 1 teaspoon Red Pepper Flakes


  1. Prepare charcoal smoker for indirect smoking 275-300⁰ add Hickory wood chunks to the fire for smoke flavor.
  2. Season outside of Pork Prime Rib with 1 Tablespoon of Sea Salt and 1 Tablespoon Cracked Black Pepper. Reserve the left over salt and pepper for the wet rub.
  3. In a small bowl whisk the Dijon mustard with the remaining ingredients.
  4. Brush the wet rub on the outside of the prime rib giving it an even coat.
  5. Smoke bone side down until internal temperature reaches 140⁰.
  6. Remove from smoker and rest for 15 minutes before serving.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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10 responses to “Pork Prime Rib Recipe”

  1. Ryan says:

    Would you brine the roast as well for this recipe? A couple of years ago you used an apple juice brine with the same cut of meat.

  2. tspurs says:

    I just smoked one of these and the mop rub/fat cap cracked quite a bit. Any idea what would cause this? I had it in the smoker for about two hours at 255 – 265. Just pulled it off, and it’s currently resting, so I’m hoping the inside look a little better than the outside! Smells amazing, no doubt of that.

    • Brad Stuart KITCHEN says:

      Awesome recipe you can mix or match any type of flavors on top of it I brine mine and my own special Brine overnight seems to be more juicer year but it’s not ahave to.

  3. Kyle Miller says:

    Any difference on smoking at a lower temp around 225??

  4. David Wayne Allen says:

    Love this one! I’m fixing to try it right now! Thank you ?

  5. Rhett Ryan says:

    Made this yesterday on my Big Green Egg. Kept temp around 275 to 285 and cooked indirect for a little over 2 hours. Smoked with hickory and pecan. It was amazing. Costco had on sale for 2.99 a pound. Definitely doing this again. The flavor of the rub and juice from the pork was amazing. Thanks Malcolm.

  6. Dave Eckhart says:

    This might be the the best thing I’ve grilled! It’s definitely the best pork I’ve cooked. Thanks for the recipe. And this big hunk of meat was pretty inexpensive. I was surprised.

  7. Mike says:

    Amazing, your recipes are easy and always come out amazing.

  8. Eric Marini says:

    Awesome recipe. Comes out perfect cooked on my pitt barrel cooker!

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