Recipe Title: Smoked Prime Rib
Total Prep Time: 20 minutes
Total Cook Time: 3 ½ – 4 hours
Servings: 6-8
Level of Difficulty: 3
(Levels 1-5, with 5 being the most difficult)

Recipe by Brandyn Baker @blackdog_bbq

1 (7-8 lbs.) bone-in prime rib
2 packets Roasted garlic, basil, and parsley Banner Butter, softened
2 T The Spice House Back of The Yards Rub (sub with butcher’s salt or salt, pepper, garlic mix of choice)

Preheat Smoker to 250 degrees. Meanwhile, trim the prime rib of excess fat. Next, mix the butter and seasoning in a bowl then slather the prime rib on all sides until well covered.
Once the smoker has reached the desired temperature, add the prime rib bone-side down, allowing it to cook untouched until the internal temperature registers about 110-115 degrees (I found this took about 3 hours).
Remove the prime rib from the grill and increase the grill temperature to the highest temperature setting (I used a ceramic-style grill, so I opened all air vents – pellet grills or oven will be increasing to ~500 degrees).
Sear the prime rib on all sides until a nice crust has formed, and more importantly, the internal temperature registers about 125-130 degrees. At this point, remove the prime rib from the grill and allow it to rest for at least 30 minutes. Shut off the grill.
After the prime rib has rested, separate the bones from the rest of the rack by cutting them off with a sharp knife (this will allow you to serve reasonable portions of meat more efficiently). Next, carve the prime rib into ½ – 1-inch portions (to preference) and serve. Enjoy!

Tip #1: I like to use a few hickory or pecan wood chunks with the charcoal to give the pork a nice flavor.
Tip #2: I LOVE to serve this with horseradish. An easy recipe is 1 C sour cream, ¼ C horseradish, 1 T Dijon mustard, 1 tsp white wine vinegar, and salt and pepper to taste.



Roasted Garlic, Basil & Parsley Pack of 6



We find the freshest basil in season, and the freshest garlic. We then slowly roast the garlic bulbs in low heat until they are tender and sweet. These natural companions are carefully combined with high-quality butter.

Because we use the freshest cream and we culture and batch churn in a process that takes up to 20 times longer than mass-production methods, our unsalted butter stands alone with superior flavor and creaminess.

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You can freeze your butter for up to 12 months. Once you’ve put it in the refrigerator, you should eat it within 6 weeks. Not sure you can eat it all that quickly? Try putting half in the freezer, and the other half in the refrigerator.

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