Take your barbecue game to the next level with a Spanish-inspired twist on classic smoked ribs. This recipe infuses Spanish-style spices into tender, slow-cooked ribs that are sure to impress. Get ready to amaze your friends and family with the rich flavors and irresistible aroma of these mouthwatering ribs at your next backyard cookout!
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We showcase carefully selected weekly recipes that feature barbecued favorites from around the world. This month, we're highlighting dishes from Spain. We encourage you to try something new and share your thoughts by leaving a review on Google.
Pellet Smoked Prime Rib Recipe with Honey Chipolte Butter Paste Recipe
Serves: | Prep. Time: . | Smoking Time:
Ingredients:
- 1 x 4-bone In Prime Rib (9 lbs.)
- 3 Tbsps. House of Q Slow Smoke Gold
- 1 Tbsp Worcestershire Sauce
- Krieser Barbecue SPG+
- 16 oz. Butter (Room Temperature)
- 2 Tbsps. Fresh Rosemary
- 2 Tbsps. Fresh Thyme
- 2 Tsps. Garlic (Minced)
- 1 Tbsp. Parsley
- 1 Tbsp. Basil
- 1 Lemon (Juiced)
- 2 Tbsps. Kreiser Barbecue's The Smokin Bee Honey Chipolte Seasoning
- Cornhusker Wagyu Beef Tallow
- Vegetable Oil
Directions:
STEP 1: Preheat your favourite smoker to 250°F. As always, we're using the Yoder Smokers YS1500S competition grill.
STEP 2: Use Big Boy Ash-Kickin Pellets Competition Blend (Maple, Hickory and Cherry) to fill your hopper up.
STEP 3: While the smoker is getting to temperature, start the preparation of your Prime Rib.
STEP 4: Combine the of House of Q Slow Smoke Gold and Worchester Sauce until well blended and cover the rib.
STEP 5: Season with Krieser Barbecue SPG+ and cover the entire roast.
STEP 6: Let the roast sit and soak up that perfect flavour blend for about 20-25 minutes.
STEP 7: Now start your Butter Paste and combine the rosemary, thyme, lemon juice, basil, and Smokin' Bee Seasoning into a food processor and blitz the mix up until it becomes well-mixed with a whipped, fluffy texture.
STEP 8: After you've let the prime rib marinate, spread the Butter Paste and cover the entire Prime Rib.
STEP 9: Place the Prime Rib on a wire rack on the top of an aluminum pan (with 2 cups of water in the pan), then place it on the top rack of your smoker for that indierect heat.
STEP 10: Smoke that meat until the internal temperature reaches of 120°F
STEP 11: Pull and let rest while you increase the temperature of your smoker to 500°F
STEP 12: Add equal parts of your beef tallow and vegetable oil to the skillet - ensure there's enough to cover the bottom of your cast iron skillet.
STEP 13: Sear the prime rib roast in the cast iron pan to brown all sides. Take a moment for yourself to take in that delicious aroma, then put it back on the wire rack.
STEP 14: Remove from the smoker when the internal temperature reaches 127ºF and let it sit 30 minutes before slicing.
STEP 15: Serve with Creamy Horseradish Sauce and Au Jus (place atop or on the side - whichever you prefer).
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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