Smoky Herb-Crusted Prime Rib
Indulge in a succulent Smoky Herb-Crusted Prime Rib, inspired by the classic BBQ technique of KC Masterpiece Restaurant. This recipe transforms an 8-pound prime rib roast into a flavor-packed centerpiece worthy of any special occasion or weeknight feast. The rich blend of spices and sugar creates a beautifully crusted exterior that contrasts beautifully with the tender, juicy meat within. Slow-smoked to perfection over indirect heat, this prime rib boasts deep, complex flavors that will impress your family and guests alike. Serve it with your favorite sides for a memorable meal.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
Prime Rib Roast
8 lbs (whole)
Sugar
1 cup (granulated)
Paprika
1/2 cup (smoked or sweet)
Kosher Salt
1/4 cup (coarse)
Celery Salt
1/4 cup (coarse)
Onion Powder
3 tablespoons (ground)
Chili Powder
3 tablespoons (ground)
Cumin
2 tablespoons (ground)
Black Pepper
2 tablespoons (freshly ground)
Mustard Powder
2 teaspoons (ground)
Cayenne Pepper
1 teaspoon (ground)
Rosemary Leaves
to taste (crushed, to sprinkle)
Instructions
1
Prepare your smoker by heating it to a stable temperature of 200 to 250 degrees Fahrenheit using indirect heat.
2
In a large bowl, mix together the sugar, paprika, kosher salt, celery salt, onion powder, chili powder, cumin, black pepper, mustard powder, and cayenne pepper to create the dry rub.
3
Rub the spice mixture generously over the entire surface of the prime rib roast, ensuring an even coating for maximum flavor.
4
Place the seasoned roast in the smoker, ensuring that it is positioned away from direct heat.
5
Smoke the prime rib for 3 to 4 hours, or until a meat thermometer inserted into the thickest part reads 140 degrees Fahrenheit for medium-rare doneness.
6
Approximately 3/4 of the way through the cooking time, sprinkle crushed rosemary leaves over the roast for added aroma and flavor.
7
Once the desired internal temperature is reached, remove the prime rib from the smoker, cover it loosely with foil, and let it rest for at least 20 minutes before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is an 8-pound prime rib roast.
What is the inspiration behind this recipe?
This recipe is inspired by the classic BBQ technique of the KC Masterpiece Restaurant.
What is the recommended smoker temperature?
The smoker should be heated to a stable temperature between 200 and 250 degrees Fahrenheit.
Should I use direct or indirect heat for smoking?
You should use indirect heat to smoke the prime rib roast.
How long does it take to smoke the prime rib?
The smoking process typically takes between 3 to 4 hours.
What is the target internal temperature for medium-rare doneness?
The internal temperature should reach 140 degrees Fahrenheit for medium-rare.
How much sugar is required for the dry rub?
The recipe calls for 1 cup of granulated sugar.
What types of salt are used in the spice mixture?
The spice mixture uses 1/4 cup of kosher salt and 1/4 cup of celery salt.
When should the rosemary leaves be added?
Sprinkle the crushed rosemary leaves over the roast approximately 3/4 of the way through the cooking time.
How long should the meat rest after cooking?
The prime rib should rest loosely covered with foil for at least 20 minutes before slicing.
What kind of paprika is best for this recipe?
You can use either smoked or sweet paprika depending on your preference.
How many servings does an 8-pound roast provide?
This recipe provides approximately 8 servings.
How much chili powder is included in the rub?
The recipe requires 3 tablespoons of ground chili powder.
Is there any heat or spiciness in the rub?
Yes, the rub includes 1 teaspoon of ground cayenne pepper and 3 tablespoons of chili powder for a bit of heat.
What is the amount of onion powder needed?
You will need 3 tablespoons of ground onion powder.
Should the dry rub be applied generously?
Yes, the spice mixture should be rubbed generously over the entire surface for maximum flavor.
How much cumin is used in the recipe?
The recipe calls for 2 tablespoons of ground cumin.
What is the measurement for mustard powder?
You should use 2 teaspoons of ground mustard powder.
How much black pepper is required?
The recipe uses 2 tablespoons of freshly ground black pepper.
What type of finish does the spice and sugar blend create?
It creates a beautifully crusted exterior that contrasts with the tender meat.
Is this recipe suitable for a weeknight?
Yes, it is categorized as a weeknight recipe, though it is also worthy of special occasions.
Where should the roast be positioned in the smoker?
Position the seasoned roast away from direct heat.
What is the first step in preparing the recipe?
The first step is to prepare your smoker by heating it to 200-250 degrees Fahrenheit.
Do I need to cover the meat while it rests?
Yes, cover it loosely with foil while it rests.
What tool should be used to check for doneness?
Use a meat thermometer inserted into the thickest part of the roast.
Can I prepare the rub in advance?
Yes, you can mix the sugar and various spices in a large bowl ahead of time.
What is the texture of the finished meat?
The meat is described as succulent, tender, and juicy.
Is the rosemary used fresh or dried?
The recipe specifies crushed rosemary leaves to be sprinkled over the roast.
Does the recipe use coarse or fine salt?
It specifically calls for coarse kosher salt and coarse celery salt.
What tags are associated with this recipe?
The tags include prime rib, smoked meat, bbq, herb crust, special occasion, weeknight dinner, and beef.