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Smoked Prime Rib that melts in your mouth

Updated: Dec 28, 2020

This delicious Smoked Prime Rib Roast is coated in a savoury homemade compound butter. It is then slow smoked to tender, melt in your mouth perfection. It will surely be the highlight of any special feast. Never underestimate the power of a perfectly roasted chunk of meat! The secret to infusing this beautiful cut with amazing flavour is by slow smoking it.

I believe that once you try smoked prime rib, you’ll never go back to any other preparation method. It’s simply amazing!

You may be wondering, how do you smoke a prime rib?

The first step is to season your meat. I make a delicious compound butter from scratch, which

I slather all over the surface of the prime rib. I use a combination of thyme and rosemary for the herbs, if you do not like these herbs, you can use your own favourite ones. The roast then goes into the smoker until it cooks to the desired level of doneness- I like my prime rib medium rare, I find it’s the most tender and flavourful.


- 5 lbs bone out prime rib roast

- salt and pepper to taste

Compound Butter:

- 2 sticks of butter (soften till it reaches a play dough consistency)

- 1 tablespoon minced garlic

- 1 tablespoon Worcestershire sauce

- 1 teaspoon sage

- 1 teaspoon thyme

- 1 teaspoon rosemary


1. Preheat smoker to 225 degrees F. Load the smoker with wood.

2. Place the butter, garlic, sage, thyme, rosemary, Worcestershire sauce in a bowl. Stir to combine.

3. Rub the compound butter all over the roast. Place the roast in a pan. I like to use a rack at the bottom of the pan, to save all the juices.

4. Place the roast in the smoker. Cook until a thermometer registers desired level of doneness (I like to cook to 130 degrees F).

5. Remove the roast from the smoker and let it rest for 30 minutes. The roast will continue to cook during this time and the temperature will rise another 5 degrees.

6. Cut into slices and serve immediately with the pan drippings.

7. Bon appétit!

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