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 cup balsamic vinegar
- 1/2 cup black truffle oil
- 1/2 cup water
- 3 cloves minced garlic
- 1/2 tsp truffle salt
- 1/2 tsp ground black pepper
HORSERADISH SAUCE
- 1 cup sour cream
- 1/4 cup mayo
- 2 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tsp chopped chives
- 1 tsp black pepper
- 1 tsp kosher salt
DIRECTIONS
- Remove Prime Rib from packaging and pat dry.
- Trim excess fat and sinew.
- Tie roast with butcher twine spaced 1 1/2" apart.
- Apply Worcestershire sauce as a binder.
- Season with Beef & Game Rub and finish with Steak Rub.
- Light Pit Barrel® Cooker and add hickory wood chunk.
- Insert hooks and hang roast inside cooker.
- After 1–1.5 hours, remove and apply mopping sauce, then return.
- Cook until internal temp reaches 125°–130°.
- Rest at least 30 minutes.
- Remove bones and twine, then slice.
- Serve with horseradish sauce.
- Enjoy!
MOPPING SAUCE
- Add all ingredients to saucepan and heat on medium-low until combined.
HORSERADISH SAUCE
- Combine all ingredients in a bowl and refrigerate until ready to use.
