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–+ servings

Herb Butter Crusted Smoked Beef Rib Roast Recipe

Herb butter crusted and smoked to juicy perfection, this rib roast recipe is a flavor bomb waiting to happen. Imagine a crispy, savory bark made of fresh rosemary, thyme, and garlic butter coating tender beef that literally melts in your mouth. Whether you use a pellet grill or an offset smoker, this technique keeps the meat moist while adding that crave-worthy smoky aroma.
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Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Course Main Course
Cuisine American
Servings 8

Ingredients
  

For the roast

  • 1 5 to 7-pound beef rib roast (bone-in or boneless)
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1½ teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika optional

For the herb butter crust

  • 8 tablespoons unsalted butter softened
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 2 tablespoons fresh parsley finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Dijon mustard optional
  • ½ teaspoon lemon zest optional

Instructions
 

  • Remove the roast from the fridge 45 to 60 minutes before cooking. Pat dry with paper towels.
  • Preheat smoker to 225°F and add wood (oak, pecan, or cherry work well).
  • Rub roast with olive oil. Season with salt, pepper, garlic powder, and smoked paprika on all sides.
  • Place roast on smoker, fat side up. Insert thermometer into the thickest part.
  • Smoke until internal temp reaches 120°F for medium-rare (or 125°F for medium).
  • Stir together herb butter ingredients until well combined.
  • Remove roast and spread herb butter over the outside, pressing it on.
  • Finish at high heat: raise smoker/grill to 450–500°F and cook 10–15 minutes, or broil 3–6 minutes, until browned.
  • Rest roast 25 to 35 minutes, loosely tented with foil.
  • Slice and serve.

Notes

  • Cook by temperature, not time. Smoker conditions vary.
  • For guests who prefer more doneness, sear individual slices in a hot skillet for 30 to 60 seconds per side.
  • Store leftovers in the fridge up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth to keep slices juicy.