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Per serving
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- 1
Set Up the Smoker
Get your smoker running at 225 degrees F with indirect heat. Oak is my go-to for prime rib - clean smoke that won't bully the beef. Apple works too if you want it a touch sweeter. Let it settle at temp before the roast goes on.
- 2
Make the Compound Butter
Soften the butter and mash it together with the salt, chopped rosemary, chopped thyme, and minced garlic. This is your flavor and your crust, so don't skimp on it.
- 3
Butter the Roast
Coat the entire surface of the prime rib with the compound butter, bone and all. Set it in a roasting pan on a bed of rough-chopped vegetables so the drippings have somewhere to land.
- 4
Smoke Low and Slow
Put the roast on at 225 degrees F and smoke it about 30 to 35 minutes per pound. Don't cook by the clock, cook by temp - pull it when the internal hits 120 degrees F in the thickest part. A good probe thermometer is non-negotiable here.
- 5
Crank the Heat and Sear
Pull the roast and bump the smoker up to 450 degrees F or hotter. Once it's screaming hot, put the prime rib back on and cook until the internal reaches 135 degrees F for a perfect medium-rare with a browned, crusty exterior. That's the reverse sear.
- 6
Rest and Slice
Rest it a full 20 minutes before you touch it - this is where the juices redistribute and stay in the meat instead of running out on the board. Slice it thin against the grain and serve.
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Smoked Prime Rib with Garlic Herb Butter
Created by: SmokeRingSteve
Ingredients
- 6 lb bone-in prime rib
- 8 tbsp butter
- 1 tbsp salt
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 3 garlic cloves
Instructions
- Set Up the SmokerGet your smoker running at 225 degrees F with indirect heat. Oak is my go-to for prime rib - clean smoke that won't bully the beef. Apple works too if you want it a touch sweeter. Let it settle at temp before the roast goes on.
- Make the Compound ButterSoften the butter and mash it together with the salt, chopped rosemary, chopped thyme, and minced garlic. This is your flavor and your crust, so don't skimp on it.
- Butter the RoastCoat the entire surface of the prime rib with the compound butter, bone and all. Set it in a roasting pan on a bed of rough-chopped vegetables so the drippings have somewhere to land.
- Smoke Low and SlowPut the roast on at 225 degrees F and smoke it about 30 to 35 minutes per pound. Don't cook by the clock, cook by temp - pull it when the internal hits 120 degrees F in the thickest part. A good probe thermometer is non-negotiable here.
- Crank the Heat and SearPull the roast and bump the smoker up to 450 degrees F or hotter. Once it's screaming hot, put the prime rib back on and cook until the internal reaches 135 degrees F for a perfect medium-rare with a browned, crusty exterior. That's the reverse sear.
- Rest and SliceRest it a full 20 minutes before you touch it - this is where the juices redistribute and stay in the meat instead of running out on the board. Slice it thin against the grain and serve.