Smoked Fried Prime Rib on a serving platter with fries.

Smoke frying is the pastime of scholars and gentleman. It’s right up there with water polo or buying fancy racing horses. So, it’s only fitting that we smoke fry a prime rib and make the most epic steak frites on either side of the Mississippi. With that, let’s get down to this Smoked Fried Prime Rib.

Let’s get Smoked and Fried

The smoked prime rib.

Just in case you thought your eyes were tricking you; yes, we are smoking and then deep frying a prime rib.

This, of course, is a wild idea. But, not as crazy as you’d think.

Steak frites is a classic combo. Crispy French fries and a nice juicy steak. So why not toss the steak in the fryer too!

For more steak and fries, check out Nashville Hot Steak Frites, Grilled Ribeye with Beef Tallow Fries and Peppercorn Crusted Steaks with Duck Fat Fries.

A bowl of the French fries.

It’s the holiday season. This is the time of year that we have bonfires and pull out the turkey fryer. But, a fun fact about a turkey fryer, they can fit more interesting things then just turkeys.

Pounds and pound of French fries for instance, or even a prime rib.

I know what you’re thinking, I’ve thought it too. Why do we have to smoke the Prime Rib? We got the fryer going, let’s just deep fry it. Rookie move. Not because it would be “greasy” (that’s not how proper deep-frying works), but because it’ll be simultaneously overcooked and undercooked.

Deep frying is way too violent for a steak, much less a prime rib. You’ll wind up with a wide grey band around the outside and a v rare center. I’ve been there, I’ve seen it. A nice gentle smoke and a quick fry to get an awesome crust. This is the way of the Smoked Fried Prime Rib. 

One Meat to Rule Them All – Prime Rib

The raw prime rib with Bourbon Prime Seasoning

Why Prime Rib? This is the king of the beef. Easily the most sought-after cut. Sure, the brisket is the unanimous ruler of the barbecue scene. But when it comes down to it, the ribeye always wins. It’s honestly an unfair fight.

So, what makes a prime rib? It’s a rib roast, ribeye’s. This particular presentation gets its name because it’s prime grade. The highest quality grade in USDA meat grading.

A slice into the beef.

It’s also bone in for extra flavor and presentation. If this bone in rib roast wasn’t prime grade it’d be a Standing Rib Roast. No bones? Just a Rib Roast. These are all amazing roasts, but the Prime Rib is the best of the best. 

When talking to your butcher there’re a few things you can ask for to make your life easier. He can partially remove the meat from the bones and then tie, or truss, it back together. This helps when carving up the meat later, you can easily cut the ties and remove the meat from the bones. Also, Frenching the bones makes for a better presentation. This is removing the meat from the tips of the bones and cleaning them off. 

For more with prime rib, check out Stuffed Prime Rib, Rotisserie Prime Rib with Beef Tallow Injection and Shotgun Prime Rib.

Smoked Fried Prime Rib – Dunk it

A shot of the cooked prime rib with the fries.

Let’s not kid ourselves. If we’re making fries, then we’re making a sauce to dip those fries in. A simple aioli is the way to go. Rich in garlic and a kick of sriracha. This is easy to throw tighter and can be made ahead of time. If you’re feeling extra ambitious, you can make a few variations by subbing out the seasoning and sriracha.

Go big my friends.

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Smoked Fried Prime Rib on a serving platter with fries.

Smoked Fried Prime Rib

Smoked Fried Prime Rib
Author:Jeremy Whitelaw
No ratings yet
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 People


Garlic Sriracha Aioli


  • Garlic Sriracha Aioli
  • Combine all ingredients in a bowl. Cover and hold in fridge until ready. Can be made a day ahead.
  • Pre heat smoker to 250 degrees.
  • Season bone in prime rib roast generously with Bourbon Prime rub. Smoke at 250 degrees until Prime Rib is 110 degrees internal.
  • While Prime Rib is smoking, prepare a large deep fryer and pre heat oil to 350 degrees.
  • Also, while prime rib is smoking, cut potatoes into French fries. This can be done by hand of with the use of a mandolin. Frozen French fried can be substituted here if you don’t feel like being extra.
  • Once prime rib has hit it’s internal temp, deep fry for 1 to 2 min. This short cook time will make an amazing crust and give enough carry over heat to finish cooking the inside. Cover and rest for 15-20 min.
  • While Prime Rib is resting, fry French fries in the 350-degree oil. Fry fries for 10 min, then remove from oil. Heat oil back to 350 degrees and fry fries for an additional 5 min, or until crispy.
  • Slice Prime Rib and serve with fries and aioli.



Calories: 16594kcal | Carbohydrates: 69g | Protein: 9g | Fat: 1842g | Saturated Fat: 281g | Polyunsaturated Fat: 1057g | Monounsaturated Fat: 419g | Trans Fat: 12g | Cholesterol: 16mg | Sodium: 314mg | Potassium: 1597mg | Fiber: 5g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 4mg

Jeremy Whitelaw

Jeremy is a small business owner by day; a private chef to a wife and two kiddos by night and creator behind The Kitchen Whitelaw. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love. Exploring new recipes, creating new dishes, and teaching new techniques.

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