Delicious Smoked Prime Rib

Thinking Prime Rib? We've got the recipe for you!

Author:
Steven’s Smokehouse

INGREDIENTS

• 6 Lb Bone-in Ribeye Roast

• Worcestershire sauce

• Pit Barrel Beef & Game Rub

• Killer Hogs Steak Rub

MOPPING SAUCE

• 3/4 C Balsamic Vinegar

• 1/2 C Black Truffle Oil

• 1/2 C Water

• 3 Cloves Minced Garlic

• 1/2 Tsp Truffle Salt

• 1/2 Ground Black Pepper

HORSERADISH SAUCE

• 1 C Sour cream

• 1/4 C Mayo

• 2 Tbsp Prepared Horseradish sauce

• 1 Tbsp Lemon juice

• 1 Tsp Chopped chives

• 1 Tsp Black pepper

• 1 Tsp Kosher salt

DIRECTIONS

1. Remove Prime Rib from packaging. Pat dry using paper towels to soak up any moisture.

2. Place on a cutting board and remove the sinew and excess fat.

3. Tie the ribeye with butcher Twine down the length of the entire roast spacing the twine 1 1/2" apart.

4. Apply Worcestershire Sauce all over the Prime Rib as a binder.

5. Season the roast with Pit Barrel Beef & Game Rub. Then finish the meat side with a light layer of Killer Hogs Steak Rub.

6. Light Pit Barrel Cooker according to lighting instructions. For additional flavor, add a chunk of Hickory wood.

7. Once your Pit Barrel is ready, place two hooks on each side of the roast and hook on the rebar.

8. After 1-1.5 hours of cooking, remove the roast from the Pit Barrel^® to apply the mopping sauce. Then place the roast back in the cooker.

9. Take the roast to 125°-130° degrees internal. Remove from the cooker and allow to rest for at least 30 minutes.

10. Remove the bones and butcher Twine. Start slicing.

11. Serve alongside with Horseradish Sauce.

12. Enjoy!

MOPPING SAUCE

1. Add all ingredients to a sauce pan. Heat on med-low until combined.

HORSERADISH SAUCE

1. Add all ingredients in a bowl. Set in fridge until ready to use.

RECIPE VIDEO