Smoked Garlic Butter Prime Rib
On February 28, 2023 (Updated October 24, 2023)
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Smoked garlic butter prime rib is the best version of smoked prime rib on the internet. Slathered in herb-infused compound butter and slow-smoked to perfection, this prime rib is sure to be the crowning glory of your holiday table.
Garlic Butter Prime Rib
I am all about slow-smoked hunks of beef, and there is nothing more indulgent or delicious than a smoked prime cut of a beef rib roast. I’ve been smoking prime rib for years, but this method quickly shot up to the top of my favorite recipes. The entire roast is enrobed in seasoned garlic butter to infuse the roast with flavor and slowly baste the meat’s exterior during the smoking process.
Another bonus from this smoked garlic butter crust is the melted browned butter drippings. I smoke my garlic butter prime rib on a rack above a baking sheet. That way, as the meat smokes and the butter slowly melts, it collects underneath the roast and bubbles and browns. When the roast is finished, I strain that gorgeous butter, season it with a little salt, and use that as a finishing sauce to drizzle over the sliced prime rib. It’s absolutely indulgent.
Ingredients for Garlic Butter Prime Rib
The base of this recipe is extremely simple. All you need to season the roast is high-quality salt and black pepper (Adjust the 1 Tablespoon amounts here as needed to cover the entire roast).
- 8-10 pound bone-in prime rib roast
- 1 Tablespoon coarse ground salt
- 1 Tablespoon black pepper
For the garlic herb butter, you’ll need the following ingredients:
- 16 ounces softened butter
- 8 cloves minced garlic
- 2 sprigs of finely minced rosemary
- 2 sprigs of finely minced thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
The flavors in the seasoned butter are inspired by a resting butter I use on grilled steaks. The idea is to enhance the beef’s natural flavor without overpowering those subtle earthy notes in the meat. The butter has fresh garlic, fresh herbs, and salt and pepper. It’s simple but absolutely incredible. The garlic and herbs smoke on the outside edges of the prime rib roast and make the most delicious crust ever!
How to Make Garlic Butter Prime Rib
Let’s get going on making this amazing roast! The process is fairly straightforward and should result in an incredible, unforgettable meal. Here’s how to make garlic butter prime rib:
- Preheat. Fire up your favorite smoker and allow it to fully preheat to 225 degrees F with oak or hickory wood.
- Prep. Trim the top of the roast down to 1/4 inch thick. Season the roast on all sides with salt and pepper.
- Slather in garlic butter. Make the garlic butter in a small bowl, and then slather the roast on all sides with the butter.
- Smoke. Place the buttered roast on a flat baking rack above a rimmed baking sheet on the smoker. Smoke until the prime rib reaches 120 degrees F for Rare doneness, 125 degrees F for Medium-Rare, or 130 degrees F for Medium doneness.
- Rest. Remove the prime rib from the smoker and rest for 20 minutes. Increase the temperature of the smoker to 400 degrees F. Strain the butter and drippings from the baking sheet and set aside.
- Sear. Once the grill reaches 400 degrees F, place the prime rib directly on the grill grates and sear the meat until it reaches your preferred final doneness (130 degrees F for Rare, 135 degrees F for Medium-Rare, or 140 degrees F for Medium).
- Enjoy. Remove the garlic butter prime rib from the smoker and rest for around 15 minutes. Drizzle with the reserved drippings before slicing and serving.
How Long to Smoke Garlic Butter Prime Rib
Plan approximately 35 minutes per pound at 225 degrees F for smoking a rare roast. If you like your prime rib closer to medium, plan on 40 minutes per pound. Don’t forget to allow at least 30 minutes of rest time and another 15 minutes or so for the high-heat sear before serving when factoring in the total amount of time it will take to smoke this garlic butter prime rib.
Of course, the most essential part of smoking a perfectly pink prime rib roast is cooking it to the correct internal temperature. For that, I recommend getting an internal thermometer that you can use to track your prime rib during the entire cooking process.
More Prime Rib Recipes
If you liked this garlic prime rib recipe, chances are you’ll love these other two recipes from Hey Grill Hey as well. You can check them both out at the links provided below.
Garlic Butter Prime Rib Recipe
This recipe was created for you, backyard griller! Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Over at the Hey Grill Hey Store, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Check it out today!
This post was originally published in October 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Smoked Garlic Butter Prime Rib
Video
Ingredients
- 1 8-10 pound bone-in prime rib roast
- coarse salt and pepper
Garlic Herb Butter
- 16 ounces softened butter
- 8 cloves garlic minced
- 2 sprigs rosemary finely minced
- 2 sprigs thyme finely minced
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Preheat. Preheat your smoker to 225 degrees F for indirect cooking. I recommend oak or hickory for this recipe.
- Prep the prime rib. While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick. Season on all sides with an even sprinkling of salt and pepper.
- Slather in garlic butter. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with the garlic butter.
- Smoke. Place the roast on a flat rack elevated above a baking sheet on the smoker. Close the lid, and smoke the roast until the internal temperature reaches 120 degrees F for Rare or 128 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.
- Rest. Remove the roast to a cutting board and allow to rest for 20 minutes. Strain the butter and drippings from the baking sheet into a separate bowl and set aside. While the roast is resting, increase the temperature of your grill to 400 degrees F.
- Sear the roast. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 for medium rare, or 140 for medium. This process should go quickly, so keep a close eye on your temperature.
- Rest, slice, and serve. Remove the prime rib to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. Drizzle the reserved butter and drippings over the roast for an extra decadent finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello making a 20lb on Saturday.
Want it done by 7pm.
I’m guessing 11 hours. Should I cut it in half?
I have done a 10lb before with this reciepe it was fantastic.
Thank you
If you are following this recipe, I would cut it in half, so you have 2 10lb roasts. The time tends to get tricky on anything over 10 pounds since the roast gets longer, not necessarily thicker.
So if I cut them in half and cook at the same time I can follow the 10lb times correct.
Thank you
Yes!!
Smoked 14 lb prime rib on Christmas Eve 8.5 hours at 230 degrees using cherry and oak chips. Prior to smoking covered the meat with the herb garlic butter mix and left for 2 days in refrigerator, covered by plastic wrap. I was not a prime rib fan but this changed my mind. The result was a perfect prime rib, cooked to medium rare edge to edge
Thanks so much for coming back and leaving a comment!! I’m so happy it came out so good for you!!
Just finished eating our smoked prime rib. Thank you for the recipe, it was great, and a great start to this new year! Happy New Year, I look forward to trying more of your recipes this year.
Did this for Christmas, just like the recipe but with a little,horseradish in with the butter. Also,did the smoked potatoes..Susie made me look like a hero again, fantastic! Side note, doing the maple glazed carrots again tonight!
Sounds like you are the real Grill Master!!
I have a question: I have a pit barrel cooker (ugly drum) and have had great success with prime rib in the past. I wanted to try this recipe but was curious if the meat hanging vertically would be an issue with with the butter rub? I would think that the dripping butter could shoot up the temp when hitting the flames.
Thanks
Like in this recipe: https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/
I have a question: I have a pit barrel smoker (ugly drum) and have done prime rib on there with great success in the past. I want to try this recipe but due to hanging vertically I don’t really have a place for a drip pan. Will that matter? My main concern is the butter dipping onto the flame and shooting up the temp.
That is a great question. If you are concerned about the butter, you can use Olive Oil in place of the butter.
Thanks for the recipe. Excited to try this New Year’s Eve. Have you ever seared in a cast iron pan or throw in your oven at 400 degrees? Using the cast iron, I would probably sear each side for 30-45 seconds if I went that route. Thanks!
I have a sear box that I always use, but you can totally use a cast iron or your oven.
I smoked 20 pounds of Prime Rib yesterday (Christmas). Hands down the best prime rib we’ve made at home. The meat which was served medium- medium rare had no variance in texture or appearance. A phenomenal recipe that I plan using again and again.
Way to go!! Sounds like it was a delicious Christmas!
About how long did your 20lbr take to cook?
Merry Christmas. So if I cook a 9 # roast on the smoke I should count the rest and 400 degree finish in the total 5.25 hours?
You will want to plan extra time for resting and searing.
My husband and I are making this tomorrow, and I am so excited. Thank you for a great recipe.
One quick question… what do you do with the drippings? Do you make an au jus?
Merry Christmas!
Hope it turned out amazing for you! I do make an Au Jus with the drippings.