Smoked Prime Rib
Ingredients
The Prime Rib
The Rub
-
¼
cup
horseradish
-
2
tbsp
mayonnaise
-
1
tbsp
flaky salt
-
1
tbsp
kosher salt
-
1
tbsp
Sunshine State of Mind rub
-
½
tbsp
ground sage
-
½
tbsp
mixed ground peppercorns
The Dipping Sauce
-
½
cup
sour cream
-
¼
cup
horseradish
-
3
cloves
garlic, grated
-
1½
tsp
lemon zest
-
1
tbsp
lemon juice
-
4
tbsp
chives, thinly sliced
-
1
tsp
salt
-
1
tbsp
coarse ground pepper
-
1
tbsp
dill, finely chopped (optional)
Instructions
- Clean the smoker by removing the drip tray and fire pot cover to eliminate any ash.
- Fill the hopper with pellets and ignite the smoker to heat to 235°F.
- Mix the horseradish, mayonnaise, flaky salt, kosher salt, Sunshine State of Mind rub, ground sage, and peppercorns in a small bowl.
- Pat the prime rib dry and cover it with the horseradish mixture.
- Place the prime rib on the grill with a temperature probe set to 115°F for medium rare.
- Once the roast reaches the desired temperature, remove it from the grill and let it rest.
- Increase the grill temperature to 475°F.
- After the meat has cooled by at least 10°F, return it to the grill and sear for 5 to 7 minutes per side.
- Whisk together all dipping sauce ingredients in a bowl, adding milk to thin if desired.
Nutrition Facts (estimated)
Servings
12-14
Calories
350
Total fat
25g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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