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How to Smoke Prime Rib with Harissa Rub

Use your smoker to turn a bone-in ribeye roast into the best smoked prime rib ever. Take it to another level with a flavorful harissa rub. This prime rib is reverse-seared, locking in juicy flavors and producing a crisp, delicious crust on the outside of the roast.

overhead image of sliced prime rib on plate with roasted vegetables

Thank you to California Beef Council for sponsoring today’s post!

Table of contents

  • Ingredients
  • Step-by-step instructions
  • Other rub ideas
  • Pro tips
  • What to serve with it
  • More beef recipes to try

While prime rib may appear on many holiday menus, this smoked version brings a distinct, smoky depth you might not have tried. Smoking at low temperatures delivers a tender, evenly cooked roast with a great texture—especially when finished with a reverse sear for a perfect crust. The harissa rub adds vibrant, savory heat and aromatic complexity that pairs exceptionally well with rich beef.

Harissa is a North African chili paste made from roasted peppers, spices and often olive oil. It’s widely available jarred at grocery stores and online, and it makes an easy, flavorful base for a rub. For this recipe, harissa combines with crushed garlic, kosher salt and coarse black pepper to form a simple paste you can spread over the meat.

overhead image of ingredients for smoked prime rib

Ingredients

  • Bone-in ribeye roast – also called rib roast or prime rib roast. If you don’t see it at your grocery, ask the butcher.
  • Kosher salt
  • Coarse ground black pepper
  • Crushed garlic cloves
  • Harissa sauce or paste – either jarred sauce or paste will work for this rub.
collage of images showing how to make harissa rubbed smoked prime rib

Step-by-step instructions

  1. Preheat the smoker to 225°F. Remove any butcher’s twine and trim excess fat from the top of the roast, leaving about 1/4 inch of fat for flavor.
  2. Prepare the harissa rub. In a small bowl, mix kosher salt, coarse black pepper, crushed garlic and harissa paste until well combined.
  3. Apply the rub. Spread the harissa mixture evenly over the entire roast, massaging it into the meat.
  4. Smoke the roast low and slow. Place the roast bone-side down, fat-side up, on the smoker. Smoke until the internal temperature reaches 120°F for rare or 130°F for medium. As a guideline, plan for roughly 35 minutes per pound at 225°F for a rare finish, but times vary—check the temperature early and often after about three hours.
  5. Rest and reverse sear. Remove the roast from the smoker and tent loosely with foil. Rest for 20 minutes while you increase the smoker temperature to 400°F. Return the roast to the hot smoker and sear both sides until the internal temperature reaches your target—130°F for rare, 135°F for medium-rare, or 140°F for medium. This searing phase typically takes about 10 minutes.
  6. Final rest and slice. Transfer the roast to a cutting board and let it rest, tented, for 15–20 minutes so juices redistribute. Remove the bones from beneath the roast, then slice the roast into approximately 1-inch slices using a sharp knife. Serve immediately.

Other rub ideas

If you prefer a more classic flavor profile, try one of these alternative rubs or pastes instead of harissa:

  • Olive oil rubbed on the roast, then generously sprinkled with steak seasoning for a straightforward, savory crust.
  • An herb paste: olive oil, garlic, fresh rosemary, sage and parsley pulsed into a coarse paste and rubbed on the roast.
  • A mustard rub: olive oil mixed with Dijon mustard, crushed garlic, kosher salt and coarse pepper for tang and crust.
  • An herb butter rub: softened butter mixed with garlic, minced thyme and rosemary, kosher salt and coarse pepper—rub over the roast before smoking for rich flavor.

Pro tips

  • Plan portions: Estimate about 1 pound of uncooked meat per person; after cooking and removing bones, expect closer to 1/2 pound of cooked meat per person.
  • Best wood for prime rib: Use a mild fruitwood—apple or cherry—to add gentle smoke without overpowering the beef’s natural flavor.
  • Serve with sauces: Creamy horseradish is a classic pairing. For a twist, combine equal parts horseradish and harissa for a spicy, tangy sauce that complements the roast.
  • Keeping the roast warm: If the meat finishes early, wrap it in butcher paper and keep it in an insulated cooler (without ice) for up to four hours to retain warmth without overcooking.
sliced smoked prime rib on wood cutting board

What to serve with it

Classic sides like creamy mashed potatoes and roasted vegetables are ideal with smoked prime rib. Other complementary sides include:

  • Mashed potatoes or Instant Pot mashed potatoes
  • Bacon-maple Brussels sprouts or roasted root vegetables
  • Broccoli cheddar casserole or cheesy mashed cauliflower for a lower-carb option
  • Crispy smashed potatoes or honey-roasted sweet potatoes
Slice of prime rib on plate with roasted vegetables

More beef recipes to try

If you enjoyed this smoked prime rib, explore other beef preparations that are great for special occasions and gatherings. Try beef tenderloin, pot roast, grilled tri-tip, slow-cooked ragu, beef Wellington, or a smoked New York strip for different textures and flavor profiles.

Smoked Prime Rib with Harissa Rub

Servings: 6

Prep time: 10 minutes | Cook time: about 3–4 hours depending on roast size | Resting time: 35–40 minutes total

Ingredients

  • 6-pound bone-in ribeye roast
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground black pepper
  • 4 cloves garlic, crushed
  • 1/4 cup harissa paste

Instructions

  1. Preheat smoker to 225°F. Trim excess fat to about 1/4 inch.
  2. Mix salt, pepper, crushed garlic and harissa paste in a small bowl.
  3. Rub the mixture evenly over the roast.
  4. Place roast fat-side up, bone-side down, on the smoker. Smoke until internal temp reaches 120°F for rare or 130°F for medium. Expect roughly 35 minutes per pound for rare, but monitor temperature with a reliable meat thermometer.
  5. Remove roast and tent loosely with foil. Rest 20 minutes while you raise smoker temperature to 400°F.
  6. Return roast to smoker and sear both sides until internal temperature reaches desired doneness (130°F rare, 135°F medium-rare, 140°F medium), about 10 minutes.
  7. Transfer to a cutting board, rest for 15–20 minutes, then remove bones and slice into 1-inch slices. Serve right away.

Notes

  • Allow extra time for larger roasts and for the resting period—resting is essential for juicy slices.
  • Use a mild fruitwood like apple or cherry to complement the beef without overwhelming it.
  • Creamy horseradish or a horseradish-harissa blend makes a bright, spicy accompaniment.

Nutrition facts (approximate per total recipe)

Calories: 1370 kcal | Protein: 62 g | Fat: 121 g | Carbohydrates: 4 g