Smoked Prime Rib Recipe

This Smoked Prime Rib is flexing so hard at the cookout that a nearby Karen called the police. So much flavor going on it has to be illegal, right? Karen saw all that seasoning and got suspicious. But after the cops left, we still invited her over for a slice. And then she started screaming that the beef was “raw” and her whole family jumped into this post’s comments section.


10 hrs


3 hrs 30 mins




Prime Rib

  • 5 lb boneless beef ribeye roast
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1/2 Tbsp dried rosemary
  • 1/2 Tbsp dried thyme leaves


Garlic & Horseradish Compound Butter

  • 1 stick salted butter, room temp
  • 1 garlic clove, minced
  • 2 Tbsp prepared horseradish
  • 1 Tbsp parsley, finely chopped
  • 1/4 tsp pepper

Smoked Prime Rib with garlic and horseradish compound butter on a wooden cutting board

Smoked Prime Rib

Prime Rib

  1. In a small bowl, mix together salt, pepper, rosemary, and thyme until well-combined. Coat exterior of roast completely. Double-wrap roast in plastic wrap then refrigerate overnight.
  2. Let roast come to room temperature for 2-3 hours prior to smoking.
  3. Preheat smoker to 225ºF. We used a blend of hickory and applewood for smoking. For medium rare, smoke roast until about ~110ºF.
  4. When roast is about 10 minutes away from hitting target temp, preheat oven to 450ºF.
  5. Once roast hits 110ºF, remove it from smoker, place it in a roasting pan, and reverse sear it until it hits ~120ºF. Remove it from oven (don’t tent it) and let rest 15-20 minutes (it should cook up about 5ºF). Serve in 1/2” slices topped with Garlic & Horseradish Compound Butter.


Garlic & Horseradish Compound Butter

  1. Combine all ingredients in a small bowl. Using a hand mixer, mix until well-combined. Transfer to plastic wrap, then wrap tightly and refrigerate until hardened and ready for use.

Smoked Prime Rib



Baltic Porter

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