More Spice Seasoning 
Roasted Garlic & Herb Marinade 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeIndulge in a show‑stopping Garlic Prime Rib that’s bursting with bold Louisiana flavor by @GrillNation! Roasted to perfection, this prime rib delivers a mouthwatering balance of garlicky depth and Tony Chachere’s flavor.
Ingredients
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For The Prime Rib:
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1 whole bone-in prime rib (4-7 bones, 8-14 lbs)
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Tony Chachere’s Roasted Garlic Herb Injectable Marinade
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3-4 Tbsp Tony Chachere’s More Spice Seasoning
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1 Tbsp garlic powder
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1 Tbsp onion powder
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1 Tbsp smoked paprika
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1 tsp rosemary
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1 tsp thyme
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olive oil or butter (to use as binder)
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For The Cajun Honey Butter Baste:
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4 Tbsp unsalted butter
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2 Tbsp honey
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1 tsp Tony Chachere’s More Spice Seasoning
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1 tsp minced garlic
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Directions
- Inject the Prime Rib: Inject the roast thoroughly using Tony Chachere’s Roasted Garlic Herb Injectable Marinade, hitting multiple spots throughout the muscle for full flavor and moisture.
- Season the Prime Rib with Cajun Dry Rub: Coat the roast lightly with olive oil or melted butter. Mix Tony’s More Spice, salt, pepper, garlic, onion, paprika, thyme, and rosemary. Season the entire roast generously. (Optional: Refrigerate uncovered 2–12 hours for a dry brine.)
- Preheat the Smoker: Set the smoker to 250°F using hickory, oak, or pecan wood chips. Place a drip pan underneath with onions, garlic, herbs, and a splash of beef broth.
- Smoke the Prime Rib: Place the roast bone-side down and fat cap up. Smoke until internal temp reaches 115–118°F for medium-rare. About 25–30 minutes per pound.
- Cajun Honey Butter Baste: Melt butter, honey, garlic, and Tony’s More Spice. Baste the roast every 45–60 minutes during the smoke for a deep Cajun caramelized crust.
- Reverse Sear for Crust: Once internal temp hits your pull target, remove roast and increase grill or oven to 500°F. Sear 7–10 minutes until the exterior is browned and crisp. (Final temps: 125°F – Medium Rare, 135°F – Medium, 145°F – Medium Well)
- Rest the Roast: Let the prime rib rest 25–35 minutes to allow juices to redistribute. Slice thick, against the grain.
- Serve & Enjoy: Drizzle with remaining Cajun honey butter or au jus.
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from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
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