Smoked Prime Rib

Prime rib is the ultimate holiday roast, and smoking it takes this already impressive cut to new heights. The herb butter crust, the pink center, the smoky exterior - it's a masterpiece. When you bring this to the table, you're not just serving dinner; you're creating a memory.

This is Christmas dinner, Easter celebration, or any major holiday when you want to go big. It's also perfect for special anniversaries, milestone birthdays, or New Year's Eve feasts. Save this for occasions that deserve something truly spectacular.

Classic steakhouse sides pair beautifully. Creamy horseradish sauce is essential. Yorkshire pudding is traditional. Creamed spinach, twice-baked potatoes, and roasted root vegetables all complement the richness. A simple salad and good bread round out an impressive spread.

The herb butter is classic, but variations abound. A crust of Dijon mustard and herbs works beautifully. Try a coffee and cocoa rub for deep, earthy flavors. Different wood choices - oak, hickory, cherry - each bring something unique.

Low and slow is the key to even doneness from edge to center. Pull at 120°F for rare, 125°F for medium-rare. Resting is crucial - at least 30 minutes, covered loosely with foil. The internal temperature will rise while the juices redistribute.