Get a well marbled roast or prime rib and heavily season it with salt and let dry brine in your fridge overnight. The next day, coat with Worcestershire sauce for a binder and season it liberally with your favourite dry rub. Insert a temperature probe, set it to 125°F internal, and cook in a 350°F smoker or oven. While the roast cooks, prepare your compound/cowboy butter to baste. Combine: 1/2 cup of butter, minced garlic and a bunch of sage, rosemary, thyme, and parsley and some of the same rub you used on the roast. Stir to combine. Near the end of the cook, baste with the compound butter. Once the internal temperature hits 125°F internal, remove and let rest for 15-30 minutes. Slice and enjoy!
