Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce and smoked paprika, mixing until a paste is formed. Using your hands, spread paste onto all sides of roast.
Season roast liberally with salt and pepper on all sides.
Place in the refrigerator for at least 4 hours.
Prepare smoker to 225℉ according to manufacturer’s instructions.
Place roast in preheated smoker and cook until internal temp reaches 125℉ for medium rare and 130℉ for medium.
Once the roast’s internal temperature reaches desired doneness, remove from smoker, tent roast with foil and allow to rest for 20 minutes.
Before serving, place under 500℉ broiler on your oven’s lowest rack for 5 -10 minutes or until the fat cap is crisp, but not burnt. Rest an additional 5 minutes. Note: The internal temperature will continue to rise during this process. USDA recommends a final internal temperature of 145℉.
Slice Prime Rib between rib bones and serve.
Chef’s Tip: Account for 35 minutes cooking time on the smoker per pound of Prime Rib. Do not open the smoker while cooking, as it is more difficult to maintain consistent heat.
Nutrition information per serving: 830 Calories; 650 Calories from fat; 72.4 g Total Fat (31.6 g Saturated Fat; 30.1 g Monounsaturated Fat); 174.9 mg Cholesterol; 656.5 mg Sodium; 1.3 g Total Carbohydrate; 0.4 g Dietary Fiber; 41.1 g Protein; 3.8 mg Iron; 626.4 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 13.3 mg Niacin (NE); 0.6 mg Vitamin B6; 5.3 mcg Vitamin B12; 8.9 mg Zinc; 41.4 mcg Selenium; 2.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium, and Zinc. It is a good source of Potassium.