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.
I have smoked many prime ribs before. Thought I would try this for Christmas dinner this year. Without a doubt, the best prime rib I have ever had !
We’re a BBQ Family – we have two Ole Hickory Pits – EL-EDX and a Mailbox – why we never did this before is beyond me. Susie’s video totally inspired us!
We got a 13#er and I cut it in half – so we don’t argue about the 2 ends – so we got 4! 😀
at 225 – we calculated 4-6 hrs, the two small ones were done at 130 internal in 3 hrs. Yikes. Took it out, put it on top of our range to stop cooking, we tented and left it 2 hrs. I’ll admit, I was worried.
Internal went down to 125, we threw it in a 500 convection oven till it came up to 130 and it was still magic.
I said to Cindy – what if this was a catering job – that’s how they would do it – and it was great.
Now, cutting the bones nearly off as you all did sounded like so much bs to me – it was magic, because now each of us got an End and a Bone! WIN!!!
This was not a prime, or even choice, it was just one on sale at (I shouldn’t mention the store name, but it rhymes with Schmoger) so I bet it was a select cut. With our butcher knives, it cut like it was going to be tough – but on the plate it was not.
Its a scary thing – all these steps – I mean you don’t want to be the guy who screws up Christmas dinner, right?
The butter was heavenly, we finished with Maldon salt flakes – magic.
Thank you Todd and Susie, we did exactly as the video instructed – and you made Cindy and me look like heroes.
Thank you all – Merry Christmas and a Healthy Year ahead.
(Let’s do a colab sometime).
I did one today, It turned out like you said.
Very good. Perfect!
Hey Grill Guy I did this for Christmas this year.
It turned out fantastic like you said.
Thanks for the tip!
Everyone loved the butter garlic The internal temperature was 145° Was still a bit pink my wife doesn’t like it pink she likes well done this is the second recipe I used from you and they were great I used charcoal hickory mixed with cherry and it really gave it a great smoke flavor
I used this today on 10lb New York strip roast (bone in). I followed the exact recipe, and it was outstanding!!!! We even used the drippings to make our mashed potatoes, and they were out of this world. Thank you so much for this recipe and video. I have never smoked anything that came out this good.
I’m so glad!! Thanks for coming back and leaving the kind review!
Can you make the butter mixture using a non-dairy substitute? I have to use earth balance which is basically vegetable oil spread
You can try it! I haven’t done it personally, but in theory it should work similarly!
I have a Bone in ribeye 6 pound roast and no smoker…can it be done in the oven? If so what temp and how long?
Same timing and temp as the recipe above.
I’m planning on doing this prime rib recipe for Christmas but I am only doing a five pound prime rib. Does the recipe change for five pounds?
Thanks
It should work just fine!
Same exact process for a 4 pounder???
Yes! The timing will vary with the size of the roast so make sure to give yourself the right amount of time!