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Exquisite Smoked Prime Rib: Festive Perfection

Introducing the centerpiece of holiday feasts: smoked prime rib—a culinary masterpiece that steals the show on every festive table. My approach involves slow-smoking this delectable cut, infusing it with irresistible flavors, and culminating in a flash-roast to achieve a sumptuous crust. With this method, smoked prime rib emerges as the epitome of perfection, promising an exquisite dining experience with each tender slice. Join me on a journey to create flawless smoked prime rib, guaranteed to be the star of your celebratory gatherings, leaving everyone craving more of its exceptional taste and texture! Recipe by Glenn Connaughton. Read more about Glenn here.

Smoked Texas Prime Rib Roast

This prime rib roast recipe isn't just a dish; it's a cherished part of our family's Christmas tradition. Every year, it graces our table, drawing us together in shared anticipation. For our grandson Kohan, it's the highlight of the feast. With his unbridled love for meat, he eagerly plunges into this succulent roast, savoring each flavorful bite. Kohan's enthusiasm is infectious, inspiring us all to indulge, often returning for seconds, and sometimes even thirds. The aroma of oak or hickory smoke mingling with the tender, marbled meat creates an atmosphere filled with warmth and nostalgia. This dish isn't just about the flavors; it's about creating lasting memories and celebrating the joy of togetherness during the holiday season.

What is a Prime Rib Roast?

A prime rib roast, derived from the primal rib section of the cow, comprises seven rib bones and abundant, tender, marbled muscle, sometimes weighing up to 30 pounds. The term "prime" in its name doesn't solely denote the meat grade but rather signifies its origin from the primal muscle. Prime grade is commonly found at high-quality butchers or larger retail warehouses. However, many grocery stores offer Choice or Select grade beef, which, while not labeled as "prime," can still be used interchangeably in most prime rib recipes. Regardless of grade, the cut's tenderness and marbling make it a sought-after choice for its rich flavor and succulent texture.

What is a good wood to smoke with?

Oak or hickory wood serves as excellent choices for smoking prime rib due to their distinct flavors and burning characteristics. Oak offers a moderate, well-rounded smokiness that complements the beef without overpowering its natural taste. Its medium smoke intensity lends a delightful earthy aroma, enhancing the meat's flavors subtly. Similarly, hickory delivers a strong, robust smoke profile, infusing the prime rib with a bold, slightly sweet taste. Both woods provide consistent and steady heat, ensuring a slow, even smoke, imparting an appetizing essence to the meat while allowing the beef's inherent flavors to shine through, creating a delectable and aromatic smoked prime rib.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Course Beef, Christmas, Holiday, Main Course

Cuisine American

Servings 68 people

Ingredients

  

1x2x3x

• 7-8 pound prime rib roast 3-4 bone roast
• 1/4 cup horseradish cream sauce
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic minced
• 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub

Instructions

 

• Preheat the Smoker: Fire up your preferred smoker and preheat it to 225 degrees F, using Oak or Hickory wood for smoking.
• Trim and Season: In a small bowl, mix together the horseradish cream sauce, Worcestershire sauce, and minced garlic. Spread this mixture over the entire prime rib roast, ensuring it is well-coated. Liberally season the roast with Revolution Barbecue Texas Beef BBQ Rub.
• Smoke the Roast: Place the seasoned prime rib on the smoker’s grill grates. Close the lid and smoke the meat until it reaches an internal temperature of 120°F for Rare, 125°F for Medium Rare, or 130°F for Medium.
• Rest the Roast: Once the desired internal temperature is reached, take the roast off the smoker and transfer it to a cutting board. Cover the roast loosely with aluminum foil and let it rest for about 20 minutes. Meanwhile, increase the temperature of your grill to 400°F.
• Sear the Roast: Once the smoker reaches 400°F, return the rested prime rib roast to the smoker. Continue smoking until it reaches your preferred doneness: 130°F for Rare, 135°F for Medium Rare, or 140°F for Medium.
• Rest and Serve: Remove the prime rib from the smoker and allow it to rest for an additional 15 minutes before slicing and serving.
• Enjoy your delicious smoked prime rib roast!

Notes

Elevate your grilling with our Revolution Barbecue Texas Beef BBQ Rub, a blend of premium spices crafted to enhance beef’s rich, smoky flavors. Inspired by our cherished Christmas prime rib tradition, this rub brings Texas-style boldness to every cut, from brisket to steaks. Made with natural ingredients, gluten-free, and MSG-free, it’s easy to use and perfect for both pitmasters and beginners. Order now to bring the taste of Texas to your grill and transform every meal into a celebration of authentic barbecue. Order now and savor the irresistible essence of the Lone Star State with every bite.

Keyword Prime rib roast Christmas tradition, Revolution Barbecue Texas Beef BBQ Rub, Smoked prime rib recipe, Texas Beef BBQ Rub for prime rib

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