Compound Butter Prime Rib Recipe
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Compound Butter Prime Rib
2 hours 5 minutes
A Bone-in Prime Rib is a holiday staple, yet a protein that can come off quite intimidating. We broke it down to several easy steps for a fool-proof perfect Prime Rib! As featured in our "Grill & Gather" BBQ box.
Trim hard fat and hanging pieces from prime rib roast. Salt the roast and let sit uncovered in the refrigerator for at least 4 hours or overnight.
Make the compound butter: Combine the ingredients listed above and store in a food safe container or roll with plastic wrap into a log if you are serving as slices. We like to use a mason jar and a Tbsp scooping spoon.
Remove prime rib from the refrigerator and prepare prime rib to preference. You can remove the bone and tie it back on with butcher's twine or leave as is, cutting some bone-in servings as well as boneless.
Preheat your smoker to 220 °F using hickory wood.
Lightly season prime rib with pepper and Roasted Garlic Blend by The Spice Guy. Cover the entire roast with about 1/2 cup of compound butter.
Smoke prime rib at 220 °F until the internal temperature reaches 110 °F, about 2.5 hours.
Remove prime rib from your smoker and let it rest. Increase smoker temperature to 350 °F.
Once your smoker reaches 350 °F, return roast and continue smoking until it reaches an internal temperature of 130 °F.
Baste with melted compound butter while cooking.
Remove the roast, baste one final time and let rest. This is where your prime rib will reach the desired internal temperature of 135 °F.
Carve prime rib into 3/4 inch thick slices.
Serve with a scoop of compound butter and serve with our delicious side recipes.
Pro Tip: Make extra compound butter to use for additional holiday recipes! This compound butter goes great on dinner rolls, with grilled vegetables, and is a great base for sauces.
For more pro tips on grilling prime rib, visit our Ultimate Guide to Grilling Prime Rib.