Roasted Garlic & Herb Marinade 
Original Creole Seasoning 
Spice N' Herbs Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeIf you’re looking for a main course to anchor your holiday menu, look no further than Tony’s Smoked Prime Rib by @FirehouseGrub. This Prime Rib will not only be the most impressive (and delicious) thing on the table, but it’s also easy to make.
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Ingredients
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5 lbs of bone in prime rib roast
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1 bottle of Tony Chachere’s Roasted Garlic and Herb Injectable
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1-2 Tablespoons Tony Chachere’s Original Creole Seasoning
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1-2 Tablespoons Tony Chachere’s Spice N’ Herbs seasoning
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2 sticks of butter
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1 Tablespoon minced garlic
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Juice of 1/2 lemon
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1 shallot diced
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2 Tablespoon Dijon mustard
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1 Tablespoon horseradish
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2 Tablespoon fresh chopped parsley
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1 Tablespoon fresh chopped chives
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1 Tablespoon fresh thyme
- Clear
Directions
Prepping Prime Rib:
- Preheat smoker to 250 degrees F.
- Trim the fat and meat around the bone of the rib roast.
- Inject meat generously with Tony’s injectable marinade.
Making Butter Mixture:
- Melt butter.
- Add 2 Tbs of Tony’s injectable marinade, spices, mustard, horseradish, lemon juice, garlic, shallot, and fresh herbs.
- Stir to combine.
- Coat prime rib roast in butter mixture.
Making the Prime Rib:
- Place meat on smoker.
- Place tray under meat on smoker to catch drippings.
- Smoke meat until internal temp reaches 115-120 degrees F.
- Baste with butter drippings every 30 minutes.
- Once meat is up to temp remove from smoker and let rest.
- While meat is resting crank up the heat on either smoker, grill, or stove top.
- Sear all sides of meat.
Rest, slice, and serve!
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