Smoked Garlic Butter Prime Rib boasts rich flavors & juicy, tender, melt-in-your-mouth beef. We'll show you everything you need to know to make the perfect prime rib for your next special occasion!
Unwrap prime rib and place in a roasting plan. Let rest in the refrigerator for 24 hours.
Place the softened butter, rosemary, thyme, garlic cloves, salt, and pepper together in a food processor. Pulse in the food processor until the herbs are minced and distributed throughout the butter. (Alternatively, you can hand chop the herbs and mix into the butter by hand.)
One hour before smoking, rub the butter on all surfaces of the prime rib. Let the butter-covered prime rib sit at room temperature in an aluminum pan until you are ready to put it on the grill. (At least an hour, or up to 2 hours.)
Prepare grill, bringing the temperature to 225-250°F (107-121°C). Once it has maintained a 225°F degree temperature for 15 minutes, place your prime rib (still in the aluminum pan) on the side of the grill opposite the coals. Close the grill lid.
Check the temperature of your grill hourly and adjust the coals, as needed to maintain a 225-250°F (107-121°C) temperature.
Smoke the prime rib for 35 minutes per pound to achieve rare doneness, 40 minutes per pound for medium-rare, and 45 minutes per pound for medium meat.
Once the internal temperature of the meat has reached your desired doneness, remove it from the grill, wrap in foil, and let rest for 15-30 minutes before carving.
Notes
Storage:
Refrigerate leftovers in an airtight container for up to 5 days.
Reheat in a 300°F (150°C) oven with ¼ cup of beef stock for 20-30 minutes.
How to Prepare a Charcoal Smoker:
Use a charcoal chimney starter in order to have your coals hot and ready. This will also allow you to have some coals hot and ready to go in case the temperature starts to dip.
While the coals are heating, soak your wood chips for about 20 minutes.
I recommend using a fruit wood chip such as cherry or apple wood. This will give a mild flavor without overpowering the meat. After all, this is prime rib and you don't spend this much on meat just to taste mesquite.
With your coals now ashy and gray they are ready to be placed on the grill.
Put your aluminum pan in the grill and then surround it with hot coals.
Place the pan on the right side and the coals on the left side.
With these in place remove your wood from the water and place them on the coals. Using direct heat creates a more consistent smoked flavor.
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.