Smoked Garlic Butter Prime Rib: A Masterpiece of Flavor and Fire

Few culinary experiences can rival the unforgettable richness of a perfectly prepared prime rib. With its tender, juicy interior and a crust packed with bold, smoky flavor, prime rib has long stood as the centerpiece of celebrations, holidays, and high-stakes gatherings. But while oven-roasted versions dominate traditional tables, a smoked prime rib elevates the dish into an entirely new category of excellence.

Smoking infuses the beef with layers of deep, woodsy complexity that no oven can replicate. When paired with garlic butter — a savory, aromatic blend that bastes the meat and builds a golden, herbaceous crust — the result is nothing short of spectacular. This combination delivers a mouthwatering roast that’s not only bursting with flavor but also exceptionally tender, thanks to the low-and-slow smoking process.

This guide will walk you through everything you need to know to master a Smoked Garlic Butter Prime Rib, from selecting the right cut to achieving that perfect medium-rare finish. We’ll cover essential equipment, wood selection, garlic butter prep, rub techniques, temperature management, and resting tips to ensure your prime rib is the showstopper it’s meant to be.

Whether you’re a seasoned pitmaster or a weekend griller aiming to expand your repertoire, this comprehensive recipe offers both foundational techniques and advanced insights. By the end, you won’t just have a recipe—you’ll have a ritual worth repeating, year after year.

Ready to fire up the smoker and create something unforgettable? Let’s get started.

Ingredients and Equipment: Setting the Stage for Perfection

Before you even light the smoker, preparation is key. The ingredients you choose, the quality of the meat, and the equipment at your disposal will all influence the final outcome. In this section, we’ll break down everything you need to create the ultimate Smoked Garlic Butter Prime Rib — no shortcuts, no guesswork.

Prime Rib: Choosing the Right Cut

The foundation of this recipe is, of course, the prime rib itself. Here’s what you need to know when sourcing your roast:

• Cut: Bone-in prime rib (also called a standing rib roast) is ideal. The bones act as a natural heat buffer, helping the meat cook evenly and retain moisture.

• Size: Plan on about 1 pound per person. A 6-pound roast comfortably serves 6–8 people.

• Grade: Go for USDA Prime if available, known for excellent marbling. USDA Choice is also great and more widely available.

• Aged or Not: Dry-aged beef develops more intense flavor, but it’s optional.

Pro Tip: Ask your butcher to French the bones (clean off the ends of the rib bones) for presentation if desired, but keep any meat or trimmings for the rub or butter.

Ingredients List

For the Prime Rib:

• 1 whole bone-in prime rib roast (5–8 pounds)

• Kosher salt, generous amount (for dry brining)

• Freshly ground black pepper

For the Garlic Herb Butter:

• 1 ½ cups unsalted butter, softened

• 8–10 large garlic cloves, minced or finely grated

• 2 tablespoons fresh rosemary, minced

• 2 tablespoons fresh thyme, minced

• 1 tablespoon parsley, chopped (optional, for color)

• 1 teaspoon lemon zest

• 1 tablespoon Dijon mustard (optional, for subtle depth)

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

For the Rub (applied before garlic butter):

• 2 tablespoons coarse black pepper

• 1 tablespoon kosher salt

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon mustard powder

• ½ teaspoon cayenne pepper (optional, for heat)

Optional Aromatics for Smoking:

• Fresh rosemary sprigs

• Garlic cloves (whole, smashed)

• Onion halves

• Lemon halves

Place in a pan below the roast during smoking to add subtle aromatic undertones.

Equipment Checklist

To execute this recipe properly, make sure you have the following tools:

Essential:

• Smoker or pellet grill (Weber Smokey Mountain, Traeger, Big Green Egg, etc.)

• Meat thermometer or wireless probe thermometer (like ThermoWorks, MEATER, or Inkbird)

• Sharp carving knife and cutting board

• Heavy-duty foil

• Roasting rack or cooling rack (to elevate the meat)

• Drip pan (to catch drippings and keep the smoker clean)

Helpful:

• Basting brush or spoon (for applying garlic butter)

• Butcher’s twine (if your roast needs tying)

• Gloves (for food handling and fire safety)

• Spray bottle (for spritzing if needed — optional)

Step-by-Step Instructions

Let’s walk through each stage of the process in detail — from prepping the meat to smoking, resting, and slicing. This method focuses on flavor development, texture, and precision timing.

Step 1: Dry Brine the Prime Rib (24 to 48 hours before cooking)

Dry brining is a crucial step. It enhances the meat’s natural flavor, improves moisture retention, and helps create a well-seasoned crust.

Instructions:

1. Pat the roast dry with paper towels to remove any moisture.

2. Generously season the roast all over with kosher salt, including the sides and fat cap. Don’t be shy—use about ½ to 1 teaspoon of salt per pound.

3. Place the roast on a wire rack set over a sheet pan, uncovered.

4. Transfer it to the refrigerator for at least 24 hours, ideally 48. The surface will dry slightly, which is perfect for forming a crust later.

Why this works: Salt penetrates deep into the meat over time, enhancing its flavor and tenderness without making it taste overly salty.

Step 2: Prepare the Garlic Herb Butter (Can be made ahead)

This aromatic butter is the heart of the recipe. It will be used during the smoke to baste the roast and help create a crispy, flavorful bark.

Instructions:

1. In a medium bowl, combine:

   • Softened butter

   • Minced garlic

   • Rosemary, thyme, parsley

   • Lemon zest

   • Smoked paprika

   • Dijon mustard (optional)

2. Mix until fully combined.

3. Taste and adjust with salt and pepper.

4. Cover and refrigerate until needed, or leave at room temperature for easier spreading on cook day.

Optional tip: Make extra and freeze in small portions — it’s incredible on steaks, vegetables, or bread.

Step 3: Prepare the Rub

While the garlic butter adds richness, this dry rub forms the foundation of your bark — that flavorful crust prized in smoked meats.

Instructions:

1. In a bowl, mix:

   • Coarse black pepper

   • Garlic powder

   • Onion powder

   • Mustard powder

   • Smoked paprika

   • Cayenne (optional)

2. Blend thoroughly. This can be made days ahead.

Step 4: Apply Rub and Butter

Timing here is flexible depending on your smoking plan.

Option A: Apply rub the night before, butter just before smoking.

Option B: Apply both rub and butter together 30–60 minutes before smoking.

Instructions:

1. If you dry-brined in advance, remove roast from the fridge 1 hour before smoking.

2. Pat the roast lightly if any moisture formed. Don’t rinse.

3. Apply the rub evenly across all surfaces.

4. Gently spread a thick layer of garlic butter across the top and sides. Save half for basting later.

5. Let the roast rest at room temperature for 30–60 minutes to take the chill off.

Step 5: Preheat Smoker (225°F / 107°C)

Set up your smoker for indirect heat at 225°F.

Wood Recommendations:

• Preferred: Oak, hickory, cherry, or a blend.

• Avoid: Mesquite (too strong) unless used sparingly.

Tip: Add a water pan to help regulate temperature and keep the environment moist.

Step 6: Begin Smoking

Place the roast bone-side down on the smoker, fat side up, using a roasting rack or placing it directly on the grill grates.

1. Insert your meat probe into the center of the thickest part.

2. Close the lid and smoke at 225°F.

3. Smoke time: approximately 30–40 minutes per pound.

4. Every 45–60 minutes, baste with remaining garlic butter using a brush or spoon. This enhances flavor and helps develop the bark.

Step 7: Monitor Internal Temperature Closely

Target internal temperature for medium-rare:

• Rare: 120–125°F

• Medium-rare: 130–135°F (recommended)

• Medium: 135–140°F

IMPORTANT: Remove the roast when it is 5–10°F below your target temp — it will continue to rise during resting.

Step 8: Resting the Roast (Critical Step)

Remove the roast from the smoker and transfer it to a cutting board or pan.

1. Loosely tent with foil — do not wrap tightly.

2. Let it rest for 30–45 minutes. This allows juices to redistribute and ensures a perfect, juicy slice.

Step 9: Carving and Serving

The moment of truth.

1. Remove the bones by slicing along the rib cage, if desired. Save them — they’re incredibly flavorful.

2. Slice the roast into thick or thin slices, depending on preference.

3. Serve immediately, ideally with au jus or horseradish cream.