Oven vs Smoker Prime Rib with Garlic and Herb Compound Butter

1. **(Optional Dry Brine):** To deepen flavor, coat your prime rib generously in salt and place in the fridge uncovered for 24-48 hours. If time is limited, this step can be skipped.
2. **Season Generously:** Rub the prime rib with olive oil to act as a binder, then generously cover it with Prime Rib seasoning. Don't be shy with the seasoning.
3. **Prepare Compound Butter:** In a bowl, mix the 2 sticks of butter with 2 tablespoons of Prime Rib seasoning, minced garlic, and some thyme and rosemary sprigs. The sprigs can also be used as a basting brush.

**Method 1: Conventional Oven**

1. Preheat your oven to 250F (low and slow is recommended).
2. Place the prime rib on a wire rack set inside a drip pan (a roasting pan works well).
3. Baste the prime rib with the compound butter about halfway through the cook, specifically when the internal temperature reaches approximately 90-95F. Flip the roast over after basting.
4. Continue cooking until the internal temperature reads 115-120F. At this point, broil the prime rib for about 3 minutes to achieve a crisp crust.
5. Remove from the oven and allow to rest for 30-45 minutes. This resting period allows for carryover cooking (an increase of about 15F in internal temperature) resulting in a tender and juicy roast.

**Method 2: Smoker/Pellet Grill**

1. Preheat your smoker or pellet grill to 250F.
2. Place the prime rib on the top rack to ensure even cooking and prevent the underside from cooking faster. Place a drip pan underneath.
3. Baste the prime rib with the compound butter about halfway through the cook (when internal temperature reaches approximately 90-95F). There is no need to flip it over in the smoker.
4. Continue cooking until the internal temperature reads 115-120F. Once this temperature is reached, sear the prime rib over hot coals for about 1 minute on each side to create a crisp crust.
5. Remove from the smoker/grill and allow to rest for 30-45 minutes. This resting period allows for carryover cooking (an increase of about 15F in internal temperature) resulting in a tender and juicy roast.