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):

Calories: 550

Fat: 41g

Saturated Fat: 18g

Cholesterol: 180mg

Sodium: 950mg

Carbohydrates: 0g

Fibre: 0g

Sugar: 0g

Protein: 45g



Nutrition facts are approximate and may vary based on the ingredients used.