Preparation Time: 30 minutes
Cooking Time: 3 hours
Serving: 6-8 servings
1 (5-6 pounds) bone-in prime rib roast
Four tablespoons unsalted butter softened
Four cloves garlic, minced
One tablespoon of fresh thyme, chopped
One tablespoon of fresh rosemary, chopped
One tablespoon of kosher salt
One tablespoon of freshly ground black pepper
One tablespoon of olive oil
Wood chips (hickory or oak) for smoking
Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
Mix the softened butter, minced garlic, thyme, rosemary, salt, and black pepper in a small bowl to make the garlic butter.
Preheat your smoker to 225°F (107°C) and add the wood chips according to the manufacturer’s instructions. Pat the prime rib dry with paper towels and rub the olive oil over the surface.
Generously spread the garlic butter mixture over the prime rib, coating all sides evenly. Place the prime rib on the smoker grates bone-side down. Close the lid and smoke for about 2.5 to 3 hours or until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
Remove the prime rib from the smoker and tent it with aluminium foil. Let it rest for 20-30 minutes before carving. Carve the prime rib into thick slices and serve with your favourite sides.
Nutrition Facts (per serving, based on eight servings):
Saturated Fat: 18g
Nutrition facts are approximate and may vary based on the ingredients used.