Up until now, you probably thought the only way to prepare prime rib was in the oven. Well, I’m fixin’ to show you how to get a juicy, butter-infused standing rib roast, aka prime rib, in the smoker. And I started the process three days ago.

The star of this recipe is a Certified Angus Beef rib roast. Since we’re dealing with a lot of meat for this recipe, get the help of your butcher regarding how much to buy. Let him or her know how many people you’re feeding and let the professional do the math. I usually count on one pound per person, and for today, I’m using a beautiful six-pound roast,

Before The Smoke

The first step in prepping the roast is to take a paper towel and dry it off–top, bottom and sides. Dry it well so that your seasonings stay on the meat. The second step adds the flavors. Take four tablespoons of butter, place them on a sheet and cut them into 1/2-inch-wide strips. Next you’ll need to mince 10, yes 10, cloves of garlic. Now, I want you to take a wooden dowel or the end of a wooden spoon and poke holes into one side of the roast. Fill those holes with the minced garlic. Then flip the roast over, poke more holes and insert your butter sticks.

Tip: Using minced garlic instead of whole garlic cloves will help that flavor spread throughout the roast.

Using our Red River Ranch Original Seasoning, coat the meat WELL–top, bottom and sides. On the sides of the roast that were cut, rub generously with coarse-ground black pepper. Then head to the icebox where you’ll leave your roast for three days.

Cooking Day

If you plan on serving prime rib for supper, take it out of the ice box at noon, because you want it to be at room temperature when it goes in the smoker. Sear the roast over direct heat until it’s nicely crusted all around.

Tip: For my prime rib, I used apple and mesquite wood, slightly heavier on the applewood. A fruit wood creates a more mellow smoke that is great with beef and not as harsh as full hickory or mesquite.

Once your roast has that nice crust on it, move it to direct heat, about 240-265 degrees, and let it cook for 30 minutes per pound, until your temperature probe reads 115-117 degrees. Then you’ll want to remove it from the smoker, tent it with foil and let the temperature rise to 120-122 degrees, about 20-30 minutes.

Slice the roast and get ready for some buttery, juicy, smoky flavors and a whole heap of prime-time eating.

Shannon and I, along with the Beag and Duke, wish you all a very Merry Christmas and God’s blessings in the New Year.

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Smoked Prime Rib – Cowboy Kent Rollins Prep Time: 30m Total Time: 230m – 4 tablespoons butter – 6 to 7 pound rib roast or prime rib – 10 garlic cloves minced – Red River Ranch Original or seasoning blend of your choice – Coarse ground black pepper 1) Slice the butter into 8 to 10 strips and freeze for about 30 minutes. 2) Pat the roast dry with paper towels. With the end of a wood spoon poke 8 to 10 deep holes in one side of the roast. Fill the holes with the garlic. 3) Flip the roast over and repeat making holes. Fill the holes with the frozen butter slices. 4) Season the roast generously with the Original seasoning, or blend of your choice. Rub in black pepper on the sides. Place in the fridge, uncovered, for 2 to 3 days. 5) Remove the roast from the fridge at least 3 hours ahead of time to allow it to come to room temperature. 6) Preheat the grill/smoker to 250 degrees F. Be sure the grates are cleaned and oiled. If using a grill, place the coals on one end of the grill for indirect heat. 7) Place the roast on the hot side of the grill and sear over high heat for about 2 to 3 minutes on all sides. 8) Move the roast on the opposite end of the grill over indirect heat and add mesquite and apple wood chunks for smoke (feel free to use your wood choice). Open the vents on opposite ends to allow smoke flow and cook at a temperature between 250 to 275 degrees F. for 2 ½ to 3 hours (roughly 30 minutes per pound) or until the internal temperature is 115 to 117 degrees F. for rare. 9) After about 1 hour of smoking, add more wood chunks if needed. When the roast is at the correct internal temperature, remove from the grill/smoker and cover with foil for 20 to 30 minutes and allow the internal temperature to climb to 120 to 125 degrees F. Slice and serve. 10) Tip: To save the juice of the roast, after searing, place the roast in a foil pan while smoking to capture the juice.