Don't Smoke a Prime Rib Roast Before Watching This

Make a show-stopping reverse-seared BBQ-style prime rib on the Weber kettle. This holiday standing rib roast gets a simple overnight salt brine, then a bold butter crust with garlic, rosemary, thyme, Worcestershire sauce, a little barbecue sauce, and ‘Que That Barbecue seasoning.

We smoke the prime rib low and slow over charcoal with pecan smoke, then crank up the heat and sear it on all sides for a flavorful crust. I’ll walk you through the cook, explain why the rest matters, and show how much carryover cooking this roast had before we carved into it.

We also make creamy sous vide mashed potatoes and share an easy roasted carrot idea for a complete holiday meal
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