Herb Butter Crusted Prime Rib Roast
This smoked prime rib recipe takes holiday roasting to new heights, merging classic flavors with the bold, smoky essence of Revolution Barbecue’s Texas Beef BBQ Rub. Coated in a rich herb butter, the prime rib absorbs savory, peppery notes as it smokes low and slow over mesquite, oak, or cherry wood. Each wood choice brings a unique depth—mesquite’s boldness, oak’s balanced warmth, or cherry’s gentle sweetness—creating a crust that’s as flavorful as it is beautiful. Perfectly tender and juicy, this prime rib is a show-stopping centerpiece that promises unforgettable flavors for any holiday gathering or special occasion.
Herb Butter Bliss: A Smoked Prime Rib Roast with Bold BBQ Flavor
6
2 hours
4 hours
Holiday Meal
This smoked prime rib recipe is a celebration of holiday tradition, elevated with Revolution Barbecue’s Texas Beef BBQ Rub and a rich herb butter crust. The rub’s peppery, smoky notes pair beautifully with the juicy, tender beef, while the herb butter adds a savory, aromatic layer that takes it over the top. Whether you’re using fresh herbs for a vibrant pop or dried herbs for convenience (just use half the amount listed), this prime rib is guaranteed to impress. Smoked over mesquite, oak, or cherry wood, each bite is a perfect blend of bold flavor and holiday elegance.
Ingredients
- 1 (6-8 pound) bone-in prime rib roast
- 1/2 cup room temperate unsalted butter
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
Directions
First, get your smoker prepped to 250°F. For wood, go with mesquite, oak, or cherry. Mesquite brings a bold, earthy flavor, oak offers balance, and cherry adds a touch of sweetness—all of them pair well with beef.
Set your roast out for 1-2 hours to bring it to room temperature. This step helps it cook evenly. In a bowl, mix the softened butter, Texas Beef BBQ Rub, rosemary, thyme, and garlic until well-blended. If you’re using dried herbs, go with half the amount. Rub this butter mixture all over the roast, covering every inch.
Place the prime rib on the smoker, bone-side down. Close the lid and let the smoke work its magic until the roast reaches your desired temperature—120°F for rare or 130°F for medium-rare. Plan on about 3-4 hours, but use a thermometer for accuracy.
Once it’s reached the right temp, pull the roast and sear it at 500°F for 5-10 minutes, either in the oven or on a grill. This sear locks in that buttered crust without overcooking the meat.
Tent the roast with foil and let it rest for 20-30 minutes. When ready, slice between the bones. The herb butter and Texas Beef BBQ Rub crust give each slice a smoky, peppery flavor that’s bold yet comforting.
