'Tis the season for festivities, and this smoked Prime Rib is the perfect centerpiece for your holiday table. A party of flavorful rubs, a savory dipping sauce, and smoky goodness in your mouth.
Preparing the perfect smoked prime rib starts with prepping the meat. Begin by trimming excess fat and silver skin from the prime rib, ensuring a clean and uniform appearance. To help the roast maintain its shape and cook evenly, tie it with kitchen twine.
Now, let's add some flavor! Spread a fine layer of mustard over the entire surface of the prime rib, which will act as a base for the rub. Next, generously apply the Double Pepper Coarse Cow Cover and Garlic Jalapeno rubs. Make sure you coat every side, then allow the meat to rest at room temperature for 30 minutes to an hour.
First up, let's make the dipping sauce! Sauté the garlic in butter until the garlic is softened - approximately 5-10 minutes. Once it's softened, remove it from the heat and separate the garlic from the butter and let it cool down. Whip the softened cream cheese until it's fluffier. Then add sour cream, horseradish, garlic, Brisket Mop, Nashville Hot wing dust, SPG, and any other seasonings you like into the bowl and mix until well combined. Then return the mixture to the refrigerator until you are ready to serve.
Preheat your pellet grill or smoker to 275ºF (135ºC). When it's good to go, carefully place the prepared prime rib on the grates over indirect heat. As it smokes, the rubs will create a beautiful crust, and the slow cooking process will impart a smoky flavor throughout.
Approximately an hour into the cooking process, start monitoring the internal temperature using a meat probe. You're looking for an internal temperature of perfect 130ºF (55ºC).
About 2 1/2 hours into the cook, spray the prime rib with your spray butter. This is completely optional, and will make little difference in flavor. But what it does for looks... Let's just say, even the non-meat-eaters around the table will be tempted when they take a look at this.
When the prime rib hits its target temp, remove it from the heat. Tent it loosely with foil, and let it rest for about 30 minutes. Resting the meat after cooking allows the juices within to redistribute, ensuring a moist and flavorful outcome.
While the smoked prime rib rests, consider pairing this delicious main course with some equally impressive beverages and side dishes. The dipping sauce adds an extra layer of flavor.
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