Nothing comes close to a smoked prime rib as the centerpiece of your festive table. Here's how to bring joy to the hearts (and bellies) of your loved ones!
You can do this by hand but if you have a mixer it is definitely easier.
Sauté the garlic in olive oil until the garlic is softened. Probably 5-10 minutes. Once it's softened you can remove it from the heat and separate the garlic from the oil and let it cool down.
Whip the softened cream cheese until it's fluffier. (that may be the first time we’ve ever used the term fluffier here at Kosmos)
Add sour cream, horseradish, Brisket Mop, Nashville Hot wing dust, SPG, and garlic into the mixing bowl and mix until well combined.
Adjust any seasonings you want
Return the mixture to the refrigerator until you are ready to serve.
The Prep
Cooking such a large cut of meat may seem like a daunting task. We're here to show you how to do it easily and efficiently, and make the cook as easy as they get.
First up, get your meat knife and trim off any excess fat on the outside. Don't go overboard - only trim down spots of thick fat, or fat that's hard and won't render down properly. Make sure to also remove the silverskin.
Next, get some butchers twine and tie the prime rib. You want it to be as evenly shaped as possible, to ensure an even cook throughout.
The Cook
Time to get this feast going! Fire up your smoker (or oven) and preheat to 275ºF (135ºC).
While that's heating up, apply light dustings of Cow Cover, Dirty Bird, and Garlic Jalapeno, one after the other. Let the meat sit at room temperature for at least 30 minutes so it can sweat through the rub.
When ready, place the prime rib on the cooker, over indirect heat. You are aiming for a core temperature of 127ºF (53ºC). So it might be a good idea to start monitoring with a thermometer probe after the first hour.
The Payoff
Once the smoked prime rib hits its target internal temperature, pull it off the heat. Loosely tent it with foil, and let it rest for 30 minutes. This will allow carryover temperature to bring it to perfection, as well as give time to reabsorb some juices.
And that's it! Serve the holiday prime rib alongside your garlic and horseradish dip.
Nothing comes close to a smoked prime rib as the centerpiece of your festive table. Here's how to bring joy to the hearts (and bellies) of your loved ones!
Author:
Kosmo's Q
Ingredients
Whole Prime Rib
Cow Cover rub
Dirty Bird rub
The Best Garlic Jalapeno rub
Garlic and Horseradish Prime Rib Dip Ingredient List
Trim prime rib to remove excess fat and silver skin.
Tie the prime rib so it holds its shape and will cook more evenly.
Preheat smoker or oven to 275ºF (135ºC).
Apply light coats of Cow Cover, Dirty Bird, and Garlic Jalapeno rub.
Let the meat sit at room temperature for 30 min - 1 hr.
Place the prime rib on smoker or in oven.
After about an hour, start monitoring internal temp using a meat probe.
Cook until internal temp reaches 127ºF (53ºC) and remove from heat, then loosely tent with foil.
Rest for 30 minutes and serve with your favorite dip.
Garlic and Horseradish Prime Rib Dip
You can do this by hand but if you have a mixer it is definitely easier.
Sauté the garlic in olive oil until the garlic is softened. Probably 5-10 minutes. Once it's softened you can remove it from the heat and separate the garlic from the oil and let it cool down.
Whip the softened cream cheese until it's fluffier. (that may be the first time we’ve ever used the term fluffier here at Kosmos)
Add sour cream, horseradish, Brisket Mop, Nashville Hot wing dust, SPG, and garlic into the mixing bowl and mix until well combined.
Adjust any seasonings you want
Return the mixture to the refrigerator until you are ready to serve.
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