Smoked Prime Rib Covered In A Full Pound Of Herbed Butter (You Won’t Believe the Flavor)

I’m showing you how to take your smoked prime rib to the next level by slathering it in a full pound of herb-infused butter. That’s right—a pound of butter. You won’t believe the incredible flavor and tenderness it adds to the meat as it slowly melts and bastes the roast. Whether you're new to smoking meat or a BBQ pro, this recipe will change the way you cook prime rib. Watch now to see the transformation for yourself!

Smoked Prime Rib with Herb Butter Recipe

Ingredients:

• 1 bone-in rib roast (4-6 lbs)

• Kosher salt (for dry brining)

• 1 lb (450g) unsalted butter, softened

• 6-8 cloves garlic, minced

• 3 sprigs fresh rosemary, finely chopped

• 3 sprigs fresh thyme, leaves removed and chopped

• 1 small bunch of fresh parsley, chopped

• Zest of 1 lemon

• Freshly ground black pepper

• Oak, hickory, or cherry wood chips (for smoking)

Instructions:

1. Dry Brine the Rib Roast:

   • Season the rib roast generously with kosher salt on all sides.

   • Place it on a wire rack over a baking sheet and refrigerate uncovered for at least 12 hours, ideally 24 hours. This will help tenderize and flavor the meat.

2. Prepare the Herb Butter:

   • In a bowl, combine the softened butter with minced garlic, rosemary, thyme, parsley, lemon zest, and a pinch of salt and pepper.

   • Mix well until all ingredients are evenly incorporated.

3. Butter the Roast:

   • After brining, remove the roast from the fridge and let it come to room temperature for about an hour.

   • Generously coat the entire rib roast with the prepared herb butter, making sure to cover every inch of the meat.

4. Set Up the Smoker:

   • Preheat your smoker to 275°F (135°C).

   • Add oak, hickory, or cherry wood chips for a rich smoky flavor.

   • Place a drip pan underneath the grate to catch the butter drippings.

5. Smoke the Rib Roast:

   • Place the rib roast bone side down in the smoker.

   • Smoke the roast until the internal temperature reaches 120°F (49°C) for medium-rare, which should take about 3-4 hours depending on the size of your roast.

6. Rest the Roast:

   • Once the roast reaches 120°F, remove it from the smoker and let it rest for 20 minutes, covered loosely with foil. This allows the juices to redistribute.

7. Sear for a Perfect Crust:

   • For a crispy crust, sear the roast on high heat for 1-2 minutes per side, or use a culinary torch to crisp the exterior.

8. Serve with Butter Drippings:

   • Slice the roast into thick cuts and drizzle with the reserved butter drippings. Serve with your favorite sides or roasted veggies.

Pro Tip: Don’t forget to save those buttery drippings! They’re perfect for basting roasted vegetables, brushing on bread, or using as a sauce for your prime rib.