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Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. Rest. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes. Increase temp in smoker.
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Let the roast sit for 25 minutes, during this time make the garlic herb paste by adding the butter into a food processor with rosemary, thyme, parsley, red pepper flakes, basil and lemon juice.
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Sear all sides in cast iron. Transfer the cast iron skillet to the preheated smoker and add a head of garlic and 2 tbsp butter on top of the prime rib. Smoke at 225F until the internal temp hits 125 F internally with an instant-read thermometer. This takes about 2 ½ to 3 hours, depending on the size of your roast.
When it comes to smoking a prime rib, it should be smoked low and slow
Around the 100°F mark, start brushing on the baste every 15 minutes. Once it reaches 125°F, take the spit from the grill, place the prime rib on a cutting board, and remove it from the rod. Tent loosely with aluminum foil and let it rest for 15-30 minutes. Cut strings, slice the prime rib, and serve.
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Once the internal temperature reaches around 135°F (57°C) for medium-rare, carefully remove the prime rib roast from the grill or smoker. Place it on a cutting board and tent it loosely with aluminum foil. Let it rest for about 15-20 minutes to allow the juices to redistribute and the meat to become more tender.
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Garlic Herb Butter Prime Rib Recipe
GARLIC BUTTER SMOKED PRIME RIB is the best version of smoked prime rib on the internet. Slathered in an herb infused compound butter and slow smoked to perfe.
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Preheat the oven to 450 degrees. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up. Cook for 15 minutes and reduce the temperature to 325 degrees.
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Tie the prime rib: Once the oven is up to temp and the roast has been on the counter for an hour, pat the prime rib dry with a paper towel. Place it fat side down and tie the roast with the kitchen string in 4 to 5 places spaced about two inches apart. This will provide an even shape and ensures even cooking.
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Make the garlic herb rub. Combine olive oil, salt, black pepper, chopped fresh thyme and rosemary, and minced garlic in a small bowl. Alternatively, you can put it all in a food processor or blender to make a thin paste. Preheat the smoker. Heat the smoker to 225°F while the rib roast is coming to room temperature.
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Smoke. Place the buttered roast on a flat baking rack above a rimmed baking sheet on the smoker. Smoke until the prime rib reaches 120 degrees F for Rare doneness, 125 degrees F for Medium-Rare, or 130 degrees F for Medium doneness. Rest. Remove the prime rib from the smoker and rest for 20 minutes.
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Instructions. Unwrap prime rib and place in a roasting plan. Let rest in the refrigerator for 24 hours. Place the softened butter, rosemary, thyme, garlic cloves, salt, and pepper together in a food processor. Pulse in the food processor until the herbs are minced and distributed throughout the butter.
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Directions Initial Preparation. Preheat your smoker to 225 degrees F, ideally using oak or hickory wood for the best flavor.; Trim the roast to about 1/4 inch thickness and season evenly with salt and pepper.; Butter Application. Create the garlic herb butter by mixing the softened butter with minced garlic, herbs, salt, and pepper.
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If you have a cut of meat without a fat cap, ensure the roast is placed bone side down. Place the pan in the oven for 20 minutes or for however long it takes for the exterior meat to form a crust. It may take a few minutes longer. Adjust the heat on the oven to 325 degrees.
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Garlic Herb Prime Rib. Preheat oven to 500 ° F. Break apart the head of garlic and smash each clove with the side of your chef's knife. Peel and dice the garlic. Add the garlic to a small bowl with the softened butter, fresh herbs, salt and pepper. Mix until well combined.
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Smoker Setup: Preheat your smoker to a steady 225°F, ideal for slow-cooking the rib. If you're using a charcoal smoker, maintain a consistent temperature by monitoring coal and airflow. Making Garlic Herb Butter: In a mixing bowl, combine softened unsalted butter with minced garlic, finely chopped fresh rosemary, thyme, sea salt, and black.
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Instructions. 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.
