• Take the prime rib out of the refrigerator at least 2 hours before cooking to bring it to room temperature.
• Rub with olive oil and season generously with Soul Food Seasoning.
• Preheat your smoker to 225°F (110°C). Place the rib roast on the smoker rack, fat side up. Insert a meat thermometer into the thickest part of the roast without touching the bone.
• Smoke meat until the internal temperature reaches about 10°F (5-6°C) below your desired final temperature. It takes about 30 to 40 minutes per pound, depending on the desired doneness.
• If using compound butter, place a couple of slices of butter on top of the roast halfway through smoking. This will infuse it with additional flavor.
• Once the desired internal temperature is reached, remove the roast from the smoker and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes.
• Preheat your grill or a cast-iron pan on high heat.
• Sear the smoked prime rib on the hot grill or pan for 1-2 minutes per side, or until a crust forms. Baste the meat with more slices of compound butter if desired. Keep an eye on the roast to avoid overcooking.
• After searing, transfer the prime rib to a cutting board. Slice the roast into your desired thickness and serve.

Compound Butter

• In a bowl, combine the softened butter, chopped herbs, garlic, shallot, Worcestershire sauce, and lemon zest. Mix the ingredients thoroughly until well combined.
• Lay out a piece of plastic wrap and place the compound butter in the center. Roll the butter into a log shape, using the plastic wrap to help form it. Twist the ends of the plastic wrap to seal the compound butter log.
• Set it aside until ready to use. If not using it that same day, place it in the refrigerator.