In a mixing bowl, beat together the softened butter, garlic cloves, smoked paprika, dried rosemary, kosher salt and black pepper until it becomes one cohesive mixture.
1
Rub the butter mixture all over the prime rib, including the sides, so that it's well-covered like so.
2
Place the prime rib on a 225-degree smoker with a water pan and a drip pan underneath. Insert a leave-in meat thermometer in the center of the roast. Close the lid.
3
When the internal temperature reaches 105-110 degrees F, remove the roast and increase heat to 400-450 degrees F. Place the prime rib back on the smoker to reverse sear and form a crust.
4
Remove prime rib and let it rest under foil for 20-30 minutes. Carve into slices and serve with horseradish sauce and au jus if desired.
5
Your Easter dinner will be one to remember when you serve this smoked prime rib. Enjoy every delicious bite!