Garlic Herb Prime Rib
Elevate your next Prime Rib by smoking it! This recipe pairs well with our other recipe Jalapeño Scalloped Potatoes.
1 prime rib roast (4-6 pounds)
2 sprigs of rosemary
3 sprigs of thyme
¼ tsp chili flakes
2 tbsp fresh parsley
6 garlic cloves
6 tbsp butter
Light your Pit Barrel® according to instructions. This is a great recipe to use the hinged grill grate.
Combine butter, chopped rosemary, chopped thyme, parsley, chili flakes and minced garlic cloves. Mix well.
Set aside 2 tablespoons of the herb butter mixture. Rub the roast with the remainder of the herb butter. It’s important to let your roast sit at room temperature for an hour before cooking.
Place a hook on both sides of the roast and hang from the PBC rods. Ensure there is enough room between the lid and the roast.
Melt the herb butter and pour a little over the roast every half hour until the roast reaches temperature.
Cook for approximately 1 ½ hours – 2 hours, depending on the size and desired temperature. I like to pull my roasts around 125-130 degrees.
It’s important to allow the roast to rest for 15-20 minutes before slicing.
Desired Temp: 125-130°