Directions

1. Preheat your smoker to 300°F.

2. In a small bowl, combine unsalted butter with The Usual seasoning. Score the outside of the prime rib with a sharp knife, just enough to slice through the fat, scoring vertically then horizontally. Slather the prime rib all over with the seasoned butter.

3. Place the prime rib in the smoker with a drip pan underneath to catch the drippings. Add a few chunks of wood to your heat source (we’re using hickory, but any hardwood will do). Smoke until the prime rib reaches an internal temperature of 125°F, about 3.5 hours. Remove the prime rib from the smoker and let it rest under some foil for 20 minutes.

4. In a saucepan over medium heat, add the drippings from the drip pan along with the flour, and whisk until the flour is nicely golden brown. Add the beef broth and the Worcestershire sauce and keep whisking until it’s reduced by about ¼ or ½, depending how thick you want the sauce. Turn off heat and add salt and pepper to taste.

5. To serve, cut the bones off the prime rib then slice the roast as thick or thin as you like. Serve with au jus.