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Smoked Cajun Garlic Herb Prime Rib

Louisiana-inspired prime rib injected with garlic herb marinade and basted with Cajun honey butter.
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Ingredients
  

For the Prime Rib:

  • 1 whole bone-in prime rib 4-7 bones, 8-14 lbs
  • Tony's Roasted Garlic Herb Injectable Marinade
  • 3-4 tablespoons Tony's More Spice seasoning
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil or melted butter

Cajun Honey Butter Baste:

  • 4 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 teaspoon Tony's More Spice
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon Worcestershire sauce optional

Instructions
 

  • Pat prime rib dry. Using a meat injector, inject Tony's Roasted Garlic Herb Marinade in a grid pattern every 1-2 inches across the entire roast. Hit multiple muscle layers for full penetration.
  • Coat roast with olive oil or melted butter. Mix dry rub: Tony's More Spice, salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Season entire roast generously. For best results, refrigerate uncovered 2-12 hours.
  • Preheat smoker to 250°F using hickory, oak, or pecan wood. Place drip pan beneath with optional aromatics and beef broth.
  • Place prime rib bone-side down, fat cap up. Insert probe thermometer into thickest part away from bone. Smoke undisturbed for 45 minutes.
  • Make Cajun honey butter by melting butter with honey, Tony's seasoning, garlic, and optional Worcestershire. Baste roast every 45 minutes throughout smoking.
  • Smoke until internal temperature reaches 115-118°F, about 25-30 minutes per pound.
  • Remove roast and tent with foil. Increase heat to 500°F. Return roast and sear 7-10 minutes until crust is mahogany and crispy. Internal temp should reach 125-130°F for medium-rare.
  • Rest 25-35 minutes tented with foil. Slice against the grain and serve with warm Cajun honey butter.

Notes

Injection distributes flavor throughout the entire roast. Tony's More Spice provides authentic Cajun heat. Baste every 45 minutes for layered crust. Don't skip the reverse sear - it creates the crispy bark. Always rest before slicing to retain juices.