Posted on Thursday, November 15th, 2018 in barbecue, main dish

Tired of turkey? Want to impress your guests? Big Poppa’s prime rib recipe is for you. 

Big Poppa is a pro at a lot of things, but he is especially good (great, really) at prime rib. Many people are intimidated by cooking an entire block of prime rib, and this recipe really breaks it down into a few easy steps. Don’t be scared of the heat from the Tabasco Sriracha, it will cook down to provide a lovely flavor with minimal heat.

With just a little trimming, seasoning, and temperature monitoring – you’ll have restaurant worthy (or better) prime rib to serve to your guests. If you’re looking for an impressive main dish for parties, holidays, or any special occasion, you need to bookmark Big Poppa’s prime rib recipe ASAP.

One of Big Poppa’s pro-tips comes at the end of the prime rib cook: presentation carving. Be sure to watch the entire prime rib video to learn all of Big Poppa’s tips and tricks when it comes to prime rib.

Course: Main Course   Cuisine: American   Prep Time: 30 min   Cook Time: 3-4 hours   Servings: 10-12


1 Boneless Prime Rib / Ribeye Primal

4 – 6 tablespoons Big Poppa Smokers Money Rub & Seasoning (to taste)

4 – 6 tablespoons Tabasco Sriracha (as “glue” for seasoning)


Preheat smoker or oven to 250F (smoker preferred)

Trim some fat off of the meat, be sure to leave some on for flavor

Use Tabasco sriracha as “glue” – apply a thin coating to all sides

Season all sides liberally with Big Poppa Smokers Money Rub & Seasoning

Stamp the ends of the meat on the cutting board to pick up extra seasoning

Put onto smoker for about 3 hours, or until internal temp reads 130F (medium rare)

*Big Poppa suggests monitoring a large piece of meat like this with two probes on each end

Prepare creamed horseradish while prime rib is cooking (refer to video for instructions)

Pull prime rib block from smoker when internal temp is 130F

Rest for 10 minutes

Presentation carve/serve to your guests so you can control the portions

Poppa’s Pro Tip: The center of the prime rib will be more medium rare, the ends will be more medium/well done – be sure to ask your guest’s preference when presentation carving



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