Prime Rib

To celebrate our friends and family this holiday season, we’re smoking a prime rib.  It only takes about 3 1/2 hours and is a super delicious cut of meat.


Beef Rub

This rub has the power to stand up to big cuts.  The paprika adds a perfect red color, activated charcoal gives it a smokey flavor, the salt extracts water and concentrates the natural flavors, and there’s just the right amount of pepper for a kick. Small: 7.0 oz | Large: 13.8 oz


Prime Rib

Prime Rib

This is a great meal for holidays with friends and family.
Course Main Course


  • Prime rib
  • Montana Outlaw BBQ Beef Rub
  • Butter
  • Garlic cloves


  • When selecting meat, look for marbling. The striations will render a tender end-product.
  • Season the roast with a medium to heavy coat of Montana Outlaw BBQ Beef Rub (until you can’t see the meat), tap in.
  • Let it rest for 30 minutes. The salt content will pull the moisture out of the meat, concentrating it's flavors.
  • Smoke at 275°. At 1 hour, baste the roast with a garlic-infused butter. Repeat this process every half hour.
  • After 3 hours, check the internal temperature. You'll want to pull it when the internal temperature reaches 125°.
  • Remove from the smoker and let it rest 45 minutes to 1 hour.
  • Slice into 3/4-1 inch steaks and serve.


Keyword Beef, Prime Rib