Smoked Garlic Butter Prime Rib
Get ready to dive into the realm of flavor with a Smoked Garlic Butter Prime Rib that's sure to impress all of your guests.
Whether you're a seasoned grill master or just starting your journey in the world of smoking, this recipe is designed to turn your prime rib into a symphony of smoky, savory goodness.
Fire up that smoker, grab your apron, and let's embark on a culinary adventure that will leave you with a reputation as the king of the grill
Smoked Garlic Butter Prime Rib
Ingredients:
- 1 bone-in prime rib roast (5-7 pounds)
- 1/2 cup unsalted butter, softened
- 6 cloves of garlic, minced
- 1 tbsp Ground Pounder Garlic Seasoning Blend
- 1 tbsp smoked paprika
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- Wood chips for smoking (hickory or mesquite)
For smoking a prime rib, I recommend using hardwoods that impart a rich and robust flavor. Two excellent options are:
Hickory: This wood provides a strong, hearty smoke flavor that complements the beefiness of the prime rib. It's a classic choice for smoking large cuts of meat and adds a distinct, slightly sweet flavor.
Mesquite: Mesquite wood delivers a bold, intense smokiness that pairs well with beef. It's particularly popular for grilling and smoking in regions like Texas. However, since mesquite can be potent, it's advisable to use it in moderation or blend it with a milder wood like oak.
Feel free to experiment with different wood combinations to find the flavor profile that suits your taste preferences. Remember to soak the wood chips or chunks in water for at least 30 minutes before adding them to the smoker to ensure a steady release of smoke during the cooking process.
Instructions:
1 Prepare the Prime Rib:
- Preheat smoker to 225°F (107°C).
- Trim excess fat from prime rib.
- Rub with garlic seasoning blend, smoked paprika, salt, and pepper.
2. Make the Garlic Butter:
- Mix butter, minced garlic, Dijon mustard, and Worcestershire sauce.
3. Apply the Garlic Butter:
- Generously rub garlic butter over the prime rib.
4. Smoke the Prime Rib:
- Smoke at 225°F until internal temp reaches 135-140°F (medium-rare).
5. Baste During Smoking:
- Baste with garlic butter every hour.
6. Rest and Carve:
- Rest for 15-20 mins before carving.
7. Serve:
- Carve into slices and enjoy with extra garlic butter.
Pro Tip: Basting keeps it juicy!
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