Smoked Cajun Garlic Herb Prime Rib Recipe

Smoked Cajun prime rib is a bone-in beef roast injected with garlic herb marinade and seasoned with Cajun spices. You inject the roast in a grid pattern so flavor penetrates every layer of muscle. Then you coat it with a dry rub made from Tony’s More Spice, salt, pepper, garlic powder, and smoked paprika. The roast smokes at 250°F for about 4 hours until it reaches 115-118°F internally. During smoking, you baste with Cajun honey butter every 45 minutes. This creates a mahogany crust. After smoking, you reverse sear at 500°F for 7 to 10 minutes to crisp the exterior. The result is tender beef with Louisiana-inspired flavor and buttery juiciness from the injection.

The whole process takes about 5 hours including prep, smoking, searing, and resting. The injection keeps every slice moist even at the ends of the roast. The Cajun seasoning adds savory heat that complements the rich beef. The honey butter baste caramelizes during cooking and creates shine. This Cajun butter prime rib serves 8 to 12 people and works perfectly for Christmas, Thanksgiving, or any holiday gathering where you want bold flavor and impressive presentation.

Why Injection Makes Prime Rib More Consistently Juicy

Injecting garlic herb prime rib distributes moisture and flavor throughout the entire roast. Prime rib has thick muscle sections that dry rub can’t penetrate. Even with perfect cooking technique, the outer portions get more seasoning than the center. Injection solves this by delivering liquid directly into the meat’s interior.

Tony’s Roasted Garlic Herb Injectable Marinade contains butter, garlic, herbs, and seasonings in liquid form. When you inject it into the beef, it travels along the muscle grain and fat seams. The butter coats the muscle fibers from the inside. As the roast smokes, this internal moisture prevents drying. The garlic and herbs season every bite, not just the crust.

The injection technique involves pushing a meat injector needle deep into the roast at multiple points. You create a grid pattern with injection sites every 1 to 2 inches. Each injection deposits marinade at different depths. This ensures complete coverage. When you slice the finished prime rib, even the center pieces have garlic herb flavor.

Compare this to dry rub alone. Rub sits on the surface and forms a crust. It doesn’t penetrate more than a quarter inch deep. The exterior tastes great but the interior can be bland. With injection, you get seasoning throughout. The difference is especially noticeable in larger roasts where the center is far from the surface.

Injection also helps with doneness consistency. The added liquid conducts heat more efficiently than dry meat. This promotes even cooking from edge to center. You get less of a gray overcooked band around a rare center.

How Tony’s More Spice Differs from Standard Prime Rib Seasoning

Tony’s More Spice brings Louisiana Cajun flavor to smoked Cajun prime rib that standard beef seasoning can’t match. Traditional prime rib rubs use salt, pepper, garlic, and maybe some dried herbs. Tony’s adds paprika, cayenne, and Creole spice blends that create heat and depth. The flavor profile is bolder and more complex.

The cayenne in Tony’s provides moderate heat that wakes up your palate. It’s not overwhelming but you notice it. This heat cuts through the rich fattiness of prime rib. Without some spice, prime rib can taste heavy. The cayenne lightens it and adds excitement.

Tony’s also contains onion, garlic, and other savory spices in specific ratios developed for Louisiana cooking. These proportions create balance that’s hard to replicate by mixing your own spices. The seasoning works particularly well with smoked meat since the smoke flavor complements Cajun spices naturally.

The paprika in Tony’s adds color and mild sweetness. When combined with honey butter baste, it caramelizes beautifully. You get a dark red-brown crust that looks dramatic on the serving platter. Standard salt and pepper prime rib stays pale by comparison.

If you can’t find Tony’s More Spice, you can substitute Cajun or Creole seasoning blends like Slap Ya Mama or Zatarain’s. Look for blends that list cayenne or red pepper in the first few ingredients. Avoid ones that are mostly salt. You want spice-forward seasoning for authentic Cajun flavor.

You can also make your own Cajun spice blend. Mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper, and salt. The key is getting the cayenne ratio right for heat without making it painful.

What Temperature to Smoke Cajun Prime Rib For Best Results

Smoke Cajun garlic herb prime rib at 250°F for ideal balance between smoke absorption and tenderness. This temperature is slightly higher than the 225°F used for traditional herb butter prime rib. The extra 25 degrees helps render fat faster and builds crust without extending cooking time significantly.

At 250°F, prime rib develops good smoke ring and bark. The Cajun seasoning crusts up nicely without burning. The honey butter baste caramelizes during the cook without turning bitter. Lower temperatures like 225°F work but take 30 to 45 minutes longer. The extended time doesn’t improve tenderness for prime rib since it’s already a tender cut.

Higher temperatures like 275-300°F cook faster but create thicker gray bands of overcooked meat. You lose the edge-to-edge pink that makes prime rib impressive. The smoke flavor also doesn’t penetrate as deeply at higher temps since the meat spends less time in the smoker.

Plan for 25 to 30 minutes per pound at 250°F. A 10-pound roast takes about 4 to 4.5 hours. A 14-pound roast takes 5.5 to 6 hours. These are estimates. Always cook to internal temperature, not time. Pull the roast when it hits 115-118°F in the thickest part away from the bone.

Use hickory, oak, or pecan wood for smoked Cajun prime rib. Hickory provides strong, bacon-like smoke that stands up to the Cajun spices. Oak is more subtle and lets the Tony’s seasoning shine. Pecan adds nutty sweetness that complements the honey butter baste. All three work excellently with beef.

Avoid mesquite wood. It’s too strong and can overpower the other flavors. Fruit woods like apple and cherry are too mild for Cajun-seasoned beef. Save those for pork or poultry.

Does the Reverse Sear Work Differently on Cajun Prime Rib

The reverse sear technique works the same way on smoked Cajun prime rib as traditional prime rib. You smoke low and slow until the internal temperature reaches 115-118°F. Then you crank the heat to 500°F and sear for 7 to 10 minutes. This creates a crispy, caramelized crust while the interior stays perfectly cooked.

The Cajun seasoning and honey butter baste respond beautifully to high heat. The sugars in the honey caramelize quickly at 500°F. The paprika in Tony’s More Spice darkens and forms a mahogany bark. The cayenne becomes more pronounced but doesn’t taste burnt. The fat cap renders further and crisps up.

Watch the roast closely during the sear. The honey content means the crust can go from perfect to charred in 1 to 2 minutes. Check at the 7-minute mark. If it looks dark brown and crusty, it’s done. If it’s still pale, give it another 2 to 3 minutes.

The internal temperature will rise 5 to 10 degrees during the sear. If you pulled the roast at 115°F, it will climb to 120-125°F during searing and resting. This lands perfectly at medium-rare. If you pulled at 118°F, it finishes around 125-130°F.

You can reverse sear in your smoker if it can reach 500°F. Most pellet grills can hit this temperature. Stick burners and offset smokers can too if you stoke the fire. If your smoker won’t go that hot, transfer the roast to a 500°F oven for the sear. Or use a grill with direct high heat.

After searing, let the prime rib rest for 25 to 35 minutes. Tent it loosely with foil. This resting period is critical. The juices redistribute throughout the meat. If you slice immediately, liquid runs out onto the cutting board. Rested meat stays juicy and slices cleanly.

Step-by-Step Instructions

Step 1: Inject the Prime Rib with Garlic Herb Marinade

Remove your bone-in prime rib from the refrigerator. Pat it completely dry with paper towels. Load Tony’s Roasted Garlic Herb Injectable Marinade into a meat injector. Fill the barrel completely and check that the plunger moves smoothly.

Insert the needle into the thickest part of the roast. Push it in about 2 to 3 inches deep. Press the plunger slowly to inject the marinade. You’ll feel slight resistance. Pull the needle out slowly while continuing to press the plunger. This deposits marinade along the entire needle path.

Move to the next injection point about 1 to 2 inches away. Create a grid pattern across the entire surface. Inject from the top, sides, and ends. Make sure you hit all the major muscle sections. A 10-pound roast needs 20 to 30 injection points for complete coverage.

You’ll know you’ve injected enough when marinade starts pooling on the surface. Some will leak out from the injection holes. This is normal. Pat excess liquid off with paper towels. The meat will have absorbed most of the marinade internally.

After injecting, let the roast sit for 10 to 15 minutes. This allows the marinade to distribute through the muscle fibers. Some will travel along the grain and fat seams naturally.

Step 2: Apply the Cajun Dry Rub

Coat the entire prime rib with 1 tablespoon of olive oil or melted butter. Use your hands to spread it evenly. This binder helps the dry rub adhere. Without it, the seasonings can fall off during handling.

Mix your Cajun dry rub in a bowl. Combine 3 to 4 tablespoons of Tony’s More Spice with 2 tablespoons of kosher salt. Add 1 tablespoon each of black pepper, garlic powder, onion powder, and smoked paprika. Add 1 teaspoon each of dried thyme and dried rosemary. Stir until evenly distributed.

Sprinkle the dry rub generously over the entire roast. Press it into the meat with your hands. Get it on the fat cap, sides, ends, and between the bones. Don’t be shy. You want aggressive seasoning. A large roast needs lots of surface flavor to complement the injection.

The rub will look thick and crusty. Some will fall off as you handle the roast. This is expected. Press any loose seasoning back onto the meat.

For best results, let the seasoned roast sit uncovered in the refrigerator for 2 to 12 hours. This dry-brines the exterior and allows the salt to penetrate. The surface will become tacky. When you smoke it, this tackiness helps form a better bark. If you’re short on time, you can smoke it immediately after seasoning.

Step 3: Preheat the Smoker and Set Up Drip Pan

Preheat your pellet grill or smoker to 250°F. Use hickory, oak, or pecan wood pellets or chunks. Let the smoker come to full temperature before adding the meat. This ensures even heat and consistent smoke production.

Place a large aluminum drip pan on the grate beneath where the prime rib will sit. Fill it with 2 cups of beef broth. Add quartered onions, smashed garlic cloves, and fresh herb sprigs if desired. These aromatics are optional but add to the smoke flavor. The drip pan also catches rendered fat so it doesn’t cause flare-ups.

Step 4: Smoke the Prime Rib

Place the seasoned prime rib on the grill grate bone-side down with the fat cap up. This position is stable and allows the bones to shield the meat slightly. The fat cap on top renders down and bastes the roast naturally.

Insert a probe thermometer into the thickest part of the roast. Make sure it’s not touching bone. Bone conducts heat differently and gives false readings. You want the probe in the center of the largest muscle section.

Close the smoker lid. Smoke at 250°F undisturbed for the first 45 minutes. Don’t open the lid during this time. The roast needs consistent heat and smoke to start building its crust.

Step 5: Baste with Cajun Honey Butter

After 45 minutes, prepare your Cajun honey butter baste. Melt 4 tablespoons of butter in a small saucepan. Add 2 tablespoons of honey, 1 teaspoon of Tony’s More Spice, and 1 teaspoon of minced garlic. Add 1 teaspoon of Worcestershire sauce if using. Stir until combined. Keep this warm.

Open the smoker and quickly brush the entire prime rib with the honey butter. Work fast to minimize heat loss. Brush the fat cap, sides, and between bones. Close the lid immediately.

Continue smoking. Set a timer for 45 minutes. Repeat the basting process every 45 minutes until the internal temperature reaches 115-118°F. For a 4-hour smoke, this means 4 to 5 basting sessions total.

Monitor the internal temperature as it climbs. The rate will vary based on the size of your roast and outdoor temperature. Cold weather slows cooking. Hot weather speeds it up. Trust your thermometer, not the clock.

Step 6: Reverse Sear at High Heat

When the prime rib reaches 115-118°F, remove it from the smoker. Place it on a cutting board or sheet pan. Tent it loosely with foil. Increase your smoker temperature to 500°F. If your smoker can’t reach this temperature, preheat your oven to 500°F instead.

Wait for the heat source to reach 500°F. This takes 10 to 15 minutes. Once hot, place the prime rib back on the grates. Sear for 7 to 10 minutes total. Watch it closely. The honey butter and Cajun seasoning will darken rapidly.

The crust should look mahogany brown and crusty. The fat cap should be rendered and crispy. The Cajun spices will be toasted and fragrant. If it’s not dark enough at 7 minutes, give it another 2 to 3 minutes. If it’s getting too dark, pull it immediately.

The internal temperature will rise 5 to 10 degrees during this sear. Check with your thermometer. For medium-rare, you want 125-130°F. For medium, target 135-140°F.

Step 7: Rest and Slice

Remove the smoked Cajun garlic herb prime rib from the heat. Transfer to a cutting board. Tent loosely with foil. Rest for 25 to 35 minutes. This is not optional. The juices need time to redistribute.

While it rests, warm any remaining Cajun honey butter for serving. You can also strain the drip pan drippings and reduce them for Cajun-style au jus.

After resting, remove the foil. Use a long, sharp carving knife to cut along the bones. Separate the meat from the rib rack. This gives you a boneless roast that’s easier to slice. Save the bones for serving separately or for beef stock.

Slice the prime rib against the grain into portions about half an inch thick. Arrange on a serving platter. Drizzle with warm Cajun honey butter. The slices should be deep pink throughout with a dark, crusty exterior. Every piece will be juicy from the injection.

Frequently Asked Questions

What’s the Best Temperature to Smoke Cajun Prime Rib?

Smoke Cajun prime rib at 250°F for the ideal balance of smoke penetration and tender interior. This temperature is slightly higher than traditional 225°F prime rib smoking. The extra heat helps render the fat faster and build the Cajun crust without significantly extending cooking time.

At 250°F, the Tony’s More Spice seasoning crusts up nicely. The honey butter baste caramelizes without burning. The smoke ring develops properly. Lower temperatures like 225°F work but add 30 to 45 minutes to total cooking time. The extended time doesn’t improve tenderness for an already-tender cut like prime rib.

Higher temperatures above 275°F cook faster but create thicker gray bands of overcooked meat around the edges. You lose the edge-to-edge pink interior that makes prime rib impressive. The smoke flavor also doesn’t penetrate as deeply since cooking time decreases.

Plan for 25 to 30 minutes per pound at 250°F. Always cook to internal temperature, not by time alone. Pull the roast at 115-118°F before the reverse sear.

When Should I Remove Smoked Prime Rib from the Smoker?

Remove smoked Cajun prime rib when the internal temperature reaches 115-118°F for medium-rare results. Insert a probe thermometer into the thickest part of the roast away from the bone. The bone conducts heat differently and gives false readings.

This target temperature accounts for carryover cooking. After you pull the roast and during the reverse sear, the internal temperature continues climbing. It rises another 5 to 10 degrees. If you pull at 115°F, it finishes around 120-125°F after searing and resting. This lands perfectly at medium-rare.

If you cook the roast to your final target temperature while it’s still in the smoker, it overshoots during searing. You end up with medium or medium-well instead of medium-rare. Most people prefer prime rib on the rare side since the marbling stays soft and buttery.

For medium doneness, pull at 125-128°F. It will finish at 135-140°F after searing and resting. For medium-well, pull at 135°F. It finishes around 145°F. These higher temperatures make the roast less tender and the fat less appealing.

Use a reliable digital probe thermometer. Prime rib is expensive. Accurate temperature monitoring is the only way to guarantee perfect results.

Can I Use Tony’s Seasoning on Beef?

Tony’s More Spice works excellently on beef, especially fatty cuts like Cajun prime rib. The Cajun spice blend complements beef’s richness. The cayenne adds heat that cuts through the fat. The paprika contributes color and mild sweetness. The garlic and onion powders enhance the savory beef flavor.

Tony’s was developed in Louisiana where beef is seasoned boldly. The brand is known for seafood seasoning, but it works on any protein. The spice balance is perfect for smoked meats. The salt content isn’t overwhelming. The heat level is moderate, not painful.

Prime rib particularly benefits from Tony’s because the cut is so rich. Without some spice, it can taste heavy. The Cajun seasoning lightens it and adds excitement. Every bite has layers of flavor rather than just salt and beef.

If you’re concerned about heat, start with less Tony’s in your rub. Use 2 tablespoons instead of 3 to 4. Taste your dry rub before applying. You can always add more. You can’t take it away once it’s on the meat.

Tony’s also contains MSG which enhances umami flavor. This makes beef taste beefier. If you avoid MSG, look for Tony’s No MSG variety or substitute another Cajun seasoning like Slap Ya Mama.

How Do I Store and Reheat Leftover Cajun Prime Rib?

Store leftover smoked Cajun prime rib wrapped tightly in aluminum foil or plastic wrap in the refrigerator. It keeps for 4 to 5 days. The Cajun seasoning and honey butter help preserve the meat. Make sure no beef is exposed to air since it will dry out and oxidize.

For longer storage, slice the prime rib into individual portions. Wrap each slice in plastic wrap, then place all wrapped slices in a freezer bag. Remove as much air as possible. Label with the date. Frozen prime rib keeps for 2 to 3 months.

To reheat in the oven, preheat to 225°F. Place slices in a baking dish with a splash of beef broth. Cover tightly with foil. Heat for 15 to 20 minutes until warmed through. The foil and broth create steam that prevents drying. Check the internal temperature with a thermometer. You want 130-140°F for warm beef.

For faster reheating, use the microwave. Place slices on a microwave-safe plate. Cover with a damp paper towel. Heat on medium power for 90 seconds to 2 minutes. Check and add 30-second intervals if needed. The damp paper towel creates steam.

You can also reheat slices in a skillet. Add a tablespoon of butter to a hot pan. Sear the prime rib slices for 1 to 2 minutes per side. This creates crispy edges while warming the interior. Don’t overcook or the meat gets tough.

Leftover Cajun prime rib makes excellent sandwiches, tacos, hash, and fried rice. The bold seasoning carries through in any application.

Should I Let Prime Rib Sit at Room Temperature Before Smoking?

Yes, remove Cajun prime rib from the refrigerator 1 to 2 hours before smoking. Let it sit at room temperature on the counter. Cold meat from the fridge has an internal temperature around 38-40°F. When you put cold beef in the smoker, the exterior heats up quickly while the center stays cold.

This creates uneven cooking. You get a thick gray band of overcooked meat around a cold, rare center. The temperature gradient is too steep. Room temperature meat starts around 65-70°F. The difference between outside and inside is less extreme. The roast cooks more evenly.

Food safety concerns about leaving meat out are minimal for whole roasts. Bacteria multiply on surfaces, not in the interior of intact muscle. The exterior gets cooked thoroughly during smoking and searing. A whole roast sitting out for 1 to 2 hours is safe.

If your kitchen is very warm above 80°F, reduce the time to 1 hour. In cooler kitchens below 70°F, 2 hours is fine. The goal is taking the chill off, not warming it to room temperature completely.

Pat the roast dry again before smoking. Condensation forms on cold meat when it sits out. Remove this moisture so the dry rub adheres properly and the surface can form bark.

If you’re looking for more recipes , click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
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