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Sliced prime rib on a wooden cutting board.
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Smoked Garlic Butter Prime Rib

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.
Prep Time15 minutes
Cook Time6 hours 15 minutes
Resting Time15 minutes
Total Time6 hours 45 minutes
Course: Main Dish
Cuisine: American
Keyword: Garlic Butter Prime Rib
Servings: 10 people
Author: Susie Bulloch (heygrillhey.com)

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.

Video

Nutrition

Calories: 1357kcal | Carbohydrates: 1g | Protein: 62g | Fat: 121g | Saturated Fat: 50g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 52g | Cholesterol: 274mg | Sodium: 668mg | Potassium: 1019mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 7mg