Roasted Garlic & Herb Marinade 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipePerfectly Smoked Standing Rib Roast: Tender, juicy, and infused with rich smoky flavor, this show-stopping roast by @mydiaryofus is the ultimate centerpiece for any feast.
Ingredients
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4-6 Lb. Bone in Standing Rib Roast
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1/2 Bottle of Tony Chachere’s Garlic and Herb Butter Injectable Marinade
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3 Tbsp. Tony Chachere’s Original Creole Seasoning
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2 Tbsp. Fresh Thyme
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2 Tbsp. Fresh Rosemary
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2 Tbsp. Olive Oil
- Clear
Directions
- Let Rib Roast set at room temperature for 30 minutes and then inject it with marinade in several spots all over the roast.
- Mix together olive oil, Tony Chachere’s Creole Seasoning, thyme, and rosemary and make a paste and then rub the paste all over all sides of the roast until covered.
- Take baking twine and go underneath the roast coming up and tying around the roast to secure it and keep it from falling apart while it cooks. You want to do this several times over the roast.
- Preheat smoker to 250 degrees.
- Place Rib Roast on the smoker and cook for 2.5-3 hours until internal temperature is 118 degrees. (For a larger roast, adjust time. Roughly 30 minutes per pound.)
- Increase heat to 450 degrees and sear the smoke for another 15-20 minutes until golden brown.
- Remove from the smoker and loosely tent with foil and let rest for 15 minutes before slicing.
- If desired, place the roast under a broiler in the oven to make a crust on the roast.
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