Prime Rib Roast

I’m a huge fan of Smoked Prime Rib Roast. When I select Prime Rib Roast I ask butcher to trim it, cut and tie bone on.

I mix a butter compound which consist of butter of course, along with fresh grated garlic, rosemary, thyme, onion powder, salt,  & coarse black pepper.
I treat the butter compound like a rub and rub it all over covering every nook & cranny of the Prime Rib.

Ideally, you let Prime Rib rest over night in fridge.

Next day, get the smoker cranked up to 225 degrees. I like my Prime Rib medium rare, so I smoke it until it hits 130-135 degrees internal temp. I
pull the prime rib off of the heat at 5-7 degrees below the finished temperature. I wrap in foil and let it rest in a cooler for about 20-30 minutes, it will continue to cook and rise up to perfect medium rare finish.

Guess what, it’s EATIN TIME!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Ingredients for Butter Compound:
-1 cup of butter
-6-8 cloves of garlic, grated
-2 tbsp rosemary
-2 tbsp thyme
-2 tbsp onion powder
-1 tsp sat
-2 tbsp of black pepper