Use our Black seasoning to add a salted, buttery crust to your smoked prime rib. 

NOTE: this recipe works with bone in or boneless prime rib - but if you're using bone-in or a larger piece, allow for more cooking time. 

INGREDIENTS

• 6-8lb prime rib
• 3 sticks unsalted butter, softened
• 2 tablespoons Hardcore Carnivore Black seasoning
• 1 tablespoon Hardcore Carnivore Amplify seasoning

INSTRUCTIONS

1. Pre heat a smoker or pellet grill to 250f. Oak and mesquite are recommended woods.
2. Place butter, Black and Amplify in a bowl, and mix well to combine into a smooth seasoned butter. Reserve 1/2 cup of the butter for later.
3. Pat the prime rib dry with paper towels, then place it onto a rack (this is optional but makes for easy lifting in and out of the smoker without disturbing it too much). 
4. Coat the prime rib in the seasoned butter, covering the top and sides. 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. Remove the prime rib from the smoker when it reaches an internal temperature of 120f. 
7. Rest for about 20 minutes, covered loosely with foil.
8. While the roast is resting, crank the smoker to 450-500f. Melt the remaining butter in a small pan. 
9. Place the prime rib into the smoker and pour the remaining melted herb butter over the top. Then close the lid and cook for no more than 10 minutes to set the crust. 
10. Since the prime rib already rested before the final heat blast, you may slice and serve immediately.