Smoked Garlic‑Herb Prime Rib

Ingredients

• 2 pounds Prime rib roast (bone‑in)
• 6 large Garlic cloves
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 2 tablespoons Olive oil
• 1.5 tablespoons Kosher salt
• 1 teaspoon Black pepper
• 1 cup Smoked wood chips (hickory or oak)

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) and add the wood chips to generate smoke.

2. 2

   In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to form a paste.

3. 3

   Pat the prime rib dry with paper towels, then rub the herb‑garlic paste all over the surface of the meat, ensuring an even coating.

4. 4

   Place the seasoned roast on the smoker rack fat side up and insert a meat thermometer into the thickest part of the meat, avoiding the bone.

5. 5

   Smoke the roast for about 180 minutes, or until the internal temperature reaches 130°F (54°C) for medium‑rare; adjust time if you prefer a different doneness.

6. 6

   Remove the roast from the smoker, tent it loosely with aluminum foil, and let it rest for 15 minutes; the temperature will rise to about 135°F (57°C).

7. 7

   Slice the prime rib against the grain and serve with your favorite BBQ sides.