Go Back
+ servings
A smoked prime rib roast cooked to medium rare on a serving platter.

Smoked Prime Rib

This smoked prime rib is a beef roast coated in garlic and herb butter, then slow smoked to tender, melt-in-your mouth perfection. The ultimate meal for a special occasion.
Course Main
Cuisine American
Keyword prime rib roast, smoked prime rib
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings 6
Calories 451kcal
Author Sara Welch


  • 6 lb bone in prime rib roast
  • 6 tablespoons butter softened
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons minced thyme leaves
  • 1 1/2 teaspoons minced rosemary leaves
  • salt and pepper to taste


  • Preheat an electric smoker to 250 degrees F. Load the smoker with cherry or apple wood.
  • Place the butter, garlic, thyme, rosemary, salt and pepper in a bowl. Stir to combine.
  • Rub the butter all over the roast. Place the roast in a disposable aluminum pan.
  • Place the roast in the smoker. Cook until a thermometer registers desired level of doneness (I like to cook to 125 degrees F). 
  • Remove the roast from the smoker and cover with foil. Let stand for 15 minutes. The roast will continue to cook during this time and the temperature will rise another 5 degrees. 
  • Remove the bones from the roast. Cut into slices and serve immediately with the pan drippings.


Calories: 451kcal | Protein: 20g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 167mg | Potassium: 334mg | Vitamin A: 350IU | Calcium: 15mg | Iron: 2.2mg