smoketimecalc

How long to smoke prime rib

7 lb prime rib at 225°F takes

3h 30min to 5h 15min

Pull at
130°F
FDA safe minimum
145°F
Dial of 6 hours for 7 lb prime rib: at 225°F 3 h 30 min – 5 h 15 min, at 250°F 2 h 50 min – 4 h 25 min, at 275°F 2 h 20 min – 3 h 35 min, at 300°F 1 h 45 min – 2 h 40 min. Each ring starts at the top; its pale end is the spread between the lower and upper estimate. 1 h 30 min 3 h 4 h 30 min 6 h 225°F 250°F 275°F 300°F

Your cook

4–10 lb
Smoker temperature

At each smoker temperature

Lower and upper estimate at each smoker temperature. The row the answer states is marked.
SmokerTime
225°F answer 3 h 30 min – 5 h 15 min
250°F 2 h 50 min – 4 h 25 min
275°F 2 h 20 min – 3 h 35 min
300°F 1 h 45 min – 2 h 40 min

By weight

Each whole pound at each smoker temperature, lower and upper estimate. The weight the answer states is marked.
Weight 225°F250°F275°F300°F
4 lb 2 h – 3 h 1 h 35 min – 2 h 30 min 1 h 20 min – 2 h 5 min 1 h – 1 h 30 min
5 lb 2 h 30 min – 3 h 45 min 2 h – 3 h 10 min 1 h 40 min – 2 h 35 min 1 h 15 min – 1 h 55 min
6 lb 3 h – 4 h 30 min 2 h 25 min – 3 h 45 min 2 h – 3 h 5 min 1 h 30 min – 2 h 15 min
7 lb 3 h 30 min – 5 h 15 min 2 h 50 min – 4 h 25 min 2 h 20 min – 3 h 35 min 1 h 45 min – 2 h 40 min
8 lb 4 h – 6 h 3 h 15 min – 5 h 2 h 40 min – 4 h 5 min 2 h – 3 h
9 lb 4 h 30 min – 6 h 45 min 3 h 40 min – 5 h 40 min 3 h – 4 h 35 min 2 h 15 min – 3 h 25 min
10 lb 5 h – 7 h 30 min 4 h 5 min – 6 h 15 min 3 h 20 min – 5 h 5 min 2 h 30 min – 3 h 45 min

When it is done

Thermometer for prime rib: take it off at 130°F; FDA safe minimum 145°F. Take it off 130°F Safe from 145°F
Take it off at
130°FPull temperature: the internal temperature at which the meat comes off the smoker, read with a food thermometer whose tip sits at the center of the meat.
Safe from
145°FFDA safe minimum: the internal temperature the FDA gives for Beef, pork, veal and lamb (chops, roasts, steaks), as measured with a food thermometer. The meat must reach it before it is served.
Rest
3 minRest: the minutes the meat stands off the heat before it is cut. The FDA gives Beef, pork, veal and lamb (chops, roasts, steaks) a 3-minute rest at 145°F.

Below the safe minimum

Cited guides pull this cut at 130°F (Masterbuilt and Traeger). The FDA safe minimum for Beef, pork, veal and lamb (chops, roasts, steaks) is 145°F with a 3-minute rest, and reaching it takes longer than the time shown.

What each source says

What each source says (2)

Each figure as the source states it, and restated at 225°F by this site's formula.

  • Masterbuiltpulls at 130°F
    As stated
    45 min/lb at 225°F
    This site
    45.0 min/lb at 225°F
  • Traegerpulls at 130°F
    As stated
    20 min/lb at 275°F
    This site
    30.0 min/lb at 225°F

Other cuts

Sources

Figures built September 2026.

Where these figures come from (3)
  • Cook times: Masterbuilt, “Smoking Time and Temperature Guide”, retrieved from https://www.masterbuilt.com/blogs/master-it-blog/smoking-time-temperature-guide on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Cook times: Traeger, “Prime Rib Cooking Times & Guide”, retrieved from https://www.traeger.com/learn/how-to-cook-prime-rib on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.

Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends.