Smoked Prime Rib with Cowboy Butter

There are holiday centerpieces… and then there’s this.

Prime rib already sits at the top of the luxury-meat pyramid. It’s revered for its incredible taste and ability to impress, and it feeds a crowd. But when you slather it in rich, zesty, and herb-packed Cowboy Butter and slow-roll it in a smoker, the whole thing turns into a show-stopping feast with almost no fuss. Even casual cooks will feel like champion pitmasters when serving this smoked prime rib, and its easy to nail perfect doneness.

This method keeps the meat unbelievably tender while creating a buttery golden crust. The secret here is the butter, a lot of butter. I use the Hardcore Carnivore Cowboy Butter Mix (it’s loaded with garlic, herbs, lemon, and chiles) for a no-fuss instant compound butter.  So the idea is that you slather it generously over the roast, like a custom butter blanket. Then, while the prime rib gently smokes, it becomes a self-basting layer of flavor.  A foil pan strategically placed under the roast will collect the butter as it melts, which you can use to butter-baste during the cook. The end result is a total showstopper prime rib that’s savory, aromatic, and deeply beef-forward.

This technique also adds a smart two-stage finish (also known as reverse sear). You smoke low and slow to get a perfect, tender interior – blush pink – then let the roast rest before giving it one final blast of high heat. This quick finish sets the crust without overcooking the center and lets you serve this smoked prime rib immediately without any further resting, which is a gift when you’re feeding a hungry crowd!

Don’t have a smoker? No problem! You can ALSO create this masterpiece in an oven following the same directions.

Smoked Prime Rib with Cowboy Butter

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• Author: Jess Pryles

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Ingredients

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6–8lb prime rib
2 tablespoons Red seasoning
2 sticks unsalted butter, softened
4 tbsp Hardcore Carnivore Cowboy Butter Mix

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Instructions

1. Pre heat a smoker or pellet grill to 250f. Oak and mesquite are recommended woods.
2. Combine the butter and Cowboy Butter Mix.
3. Pat the prime rib dry with paper towels, then season well on all sides.
4. Place it onto a rack sitting in a foil pan, then use a knife to spread the butter mix over the top and sides of the prime rib. The coating should be about 1/8th of an inch thick.
5. Place the prime rib into the smoker and close the lid. It will take about 30 minutes per pound to cook.
6. Use a turkey baster to collect the melted butter in the foil pan, and baste the prime rib every 30 minutes as it smokes.
7. Remove the prime rib from the smoker when it reaches an internal temperature of 120f.
8. Rest for about 20 minutes, covered loosely with foil.
9. While the roast is resting, crank the smoker to 450-500f.
10. Baste the prime rib one more time, then place  into the smoker and cook for no more than 10 minutes to set the crust.
11. Since the prime rib already rested before the final heat blast, you may slice and serve immediately.