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Perfect Smoked Prime Rib Recipe with Garlic Herb Butter

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A flavorful and tender smoked prime rib roast enhanced with a garlic herb compound butter, perfect for celebrations and casual dinners alike.

Ingredients

Scale
  • 4–6 pounds bone-in prime rib roast
  • Kosher salt, for seasoning generously
  • Freshly ground black pepper, coarse grind
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt (for compound butter)
  • ½ teaspoon freshly ground black pepper (for compound butter)
  • Hickory or oak wood chips, soaked in water for at least 30 minutes
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Compound Butter: In a mixing bowl, combine softened butter, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper. Mix until evenly incorporated. Transfer to plastic wrap, form into a log, and refrigerate for at least 1 hour to firm up.
  2. Season the Prime Rib: Remove prime rib from fridge about 1 hour before cooking to come to room temperature. Pat dry with paper towels. Rub olive oil all over the surface, then generously season with kosher salt and freshly ground black pepper.
  3. Preheat the Smoker: Set smoker to 225°F (107°C) using soaked hickory or oak wood chips. Establish steady indirect heat and ensure good smoke flow.
  4. Smoke the Prime Rib: Place roast bone-side down on smoker grate. Insert meat thermometer into thickest part, avoiding bone. Smoke for about 3-4 hours, or until internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
  5. Apply Compound Butter: About 30 minutes before done, remove roast briefly and spread a thick layer of chilled garlic herb compound butter all over the surface.
  6. Finish the Roast: Return roast to smoker for final 30 minutes, allowing butter to baste the meat. Monitor temperature to avoid overcooking.
  7. Rest the Meat: Remove prime rib and tent loosely with foil. Let rest for at least 20-30 minutes to allow juices to redistribute.
  8. Slice and Serve: Using a sharp knife, cut prime rib into thick slices against the grain. Serve immediately, spooning any melted compound butter from resting pan over the top.

Notes

If smoker temperature fluctuates, adjust vents gradually to maintain steady heat. Avoid opening smoker too often to prevent heat and smoke loss. Resting the meat is crucial for juicy slices. For dairy-free option, substitute butter with plant-based spread. Use fresh herbs for best aroma. Hickory wood chips provide robust smoke flavor; applewood or cherry wood chips offer milder smoke.

Nutrition

Keywords: smoked prime rib, garlic herb butter, prime rib recipe, smoked roast, BBQ prime rib, compound butter, backyard smoker

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