Beef Loving Texans’ Chief Recipe Officer Eddie Jackson has provided a smoked prime rib recipe that is a showstopper! USDA quality, Prime rib is delicious as-is, but Jackson’s recipe creates a unique paste to give it flavor and act as an insulator in the smoker.
The paste includes butter, stone ground mustard, garlic and horseradish, plus dried herbs and paprika topped with Worcestershire sauce. This combination really gives the dish depth, creating a delicious crust packed with flavor.
Serves: 12
Time: 9 to 10.5 hours
Chef’s Tip: Account for 35 minutes of cooking time on the smoker per pound of Prime Rib. Do not open the smoker while cooking, as it is more difficult to maintain consistent heat.
Nutrition information per serving: 830 Calories; 650 Calories from fat; 72.4 g Total Fat (31.6 g Saturated Fat; 30.1 g Monounsaturated Fat); 174.9 mg Cholesterol; 656.5 mg Sodium; 1.3 g Total Carbohydrate; 0.4 g Dietary Fiber; 41.1 g Protein; 3.8 mg Iron; 626.4 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 13.3 mg Niacin (NE); 0.6 mg Vitamin B6; 5.3 mcg Vitamin B12; 8.9 mg Zinc; 41.4 mcg Selenium; 2.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium, and Zinc. It is a good source of Potassium.
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