Garlic Butter Smoked Prime Rib - How To

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[BIGMASTERJ]

I think this channel and Malcom Reed are my go to channels when it comes to bbq

[dld]

Your presentation style is perfect for the way many of us learn. You are showing the steps as you speak, and for those of us whose brain jumps ahead, you are already there with the recipe step. Thanks for posting your video and putting in this effort for all of us to learn! My brisket is at 196 internal right now, looking forward to some "King Of Beef"!

[jackyucuis]

Hi Susie. Based on comments below I gave it a shot today, Easter Sunday. I trusted the process and turned out fantastic! Anyone thinking of trying but hesitant, honestly this is easier than spare ribs, babybacks. Your focus is the internal temp in the smoking process and searing. Searing rises quickly as Susie said so stay right there. Susie - thank you very much!

[garysreloadingroom]

I've tried this a few times and it's awesome. I assume the butter is more for the binding agent to keep the herbs and seasoning in contact with the meat. I have tried a few twists that you may want to consider. I don't put any salt in the butter mixture. I dry brine the prime rib for about 6 hours using kosher salt. I also make up the butter mixture and add about twice the coarse ground pepper that you call for (personal taste), and add a few splashes of Worcestershire, and mix well. I chill the mixture and remove it about two hours before the dry brine process is complete. I then coat the prime with the mixture, and wrap in plastic wrap and refrigerate overnight. This gives the flavors a bit more time to permeate the prime rib. The next morning I fire up the smoker, remove the plastic wrap, and place it on the smoker (after the temperature is stable). Just my $0.02.

[fredernsting]

I'm currently 4 hours into smoking a 7-lb. prime rib roast on my Traeger at 225° with cherry pellets using Susie's recipe of slathering the meat with a butter/seasoning mix. It looks and smells so awesome, I can hardly wait for dinnertime!

[mrh]

I did this today on my 1150 pit Boss.
Best prime I have ever had. The ribs are to die for.

[Teango]

"it's the width, not the length"

I knew it. Man my confidence has boosted tremendously after hearing that 😊

[cliffvictoria]

Smoked this today. Guests were very appreciative. One of the best prime ribs I have ever made. Thanks! I did make one change and grilled some bone marrow for a sauce rather than use the smoked garlic butter. Garlic butter smoke flavor was a little strong for my wife's tastes.

[carllyman]

Once again, Hey Grill Hey has the perfect recipe. Tried this last night for Christmas dinner and it was a huge hit. Much better than an oven roasted prime rib. Thank you.

[daniellerton]

I've had a standing rib roast hanging out in my freezer since the Christmas sales, and I'm making this tonight. For no special reason other than I want to. I followed your smoked prime rib recipe for my last one and it was perfect, so I've got high hopes for this one! Thanks for sharing your skills with us! ❤

[dancahill]

I've used Susie's garlic butter recipe and methods to prepare prime rib many times. It is by far the best tasting that I have done and I do a lot of smoked meats. The butter serves as a binder to keep all of the herbs/spices in place and the butter cooks right into the meat. This is my favorite way to prepare beef!

[stmary]

I'm with Michael from the other comment. I've been a couple of days watching videos and I am absolutely following this recipe. Thank you guys!

[yappledapple]

We made this for Christmas dinner today and my wife stated, “best Christmas dinner EVER!” Thank you for sharing and putting together a great recipe!

[paulvoccio]

I have made this recipe for Christmas the last few years. I look forward to it every year.

[sokaylaugh]

Christmas 2021 this is happening.
Thank you so much.
I’ve been watching a bunch of channels trying to figure out which way to prepare our dinner.
We have a winner!
Merry Christmas all!

[BRTardiff]

Great to see you pull it at 135 instead of 125. I was beginning to think I was the only one that likes it a little more done. Thanks for the video.

[michaelbreaux]

I watched 20 videos and this is what im gonna do. Great video.

[jesseregister]

My wife and I tried this last weekend on our new pellet grill. Safe to say we will do this again. Love how you make your recipes simple and easy to follow. Not that it is easy to perfect, but even a novice like us can have success following your videos. Thanks.

[SRVRAVEON]

Did this tonight with a beautiful prime rib from Snake River Farms. It turned out so great! Thank you, Susie!

[isa-bvms]

Never tire of watching this video! We used your recipe for Christmas this past year, and watching your video again, excites me for Christmas dinner 2022! Thanks Susie and Todd!