Smoked Prime Rib: The Ultimate Holiday Showstopper

When it comes to prime rib, nothing beats the rich, smoky flavor of a perfectly cooked roast. This recipe takes it to the next level with a bold combination of Sriracha and Big Poppa’s Money Seasoning, creating a flavorful crust that locks in all the juices. Smoked low and slow to 130°F for the perfect medium-rare, this ribeye roast delivers tender, melt-in-your-mouth bites in every slice.

Whether you're serving it up for the holidays, a backyard feast, or a weekend gathering, this prime rib is guaranteed to impress. Pair it with Big Poppa’s creamed horseradish for an extra kick and watch your guests go back for seconds.

🔥 Why You’ll Love This Recipe:
✔️ Bold Flavor – Sriracha adds heat, while Big Poppa’s Money Seasoning brings a balanced blend of sweet, savory, and smoky.
✔️ Perfectly Smoked – Slow-cooked at 250°F for tender, juicy results.
✔️ Simple Ingredients – No complicated marinades, just tried-and-true seasonings.
✔️ Holiday Worthy – Ideal for Christmas, Thanksgiving, or any celebration.

Get your smoker ready—this Smoked Prime Rib is about to steal the show! 🔥🥩

The BEST Smoked Prime Rib Recipe

Big Poppa

Rated 5.0 stars by 1 users

Category

Main Course, Holiday Recipes

Cuisine

American, BBQ

Servings

10-12

Prep Time

15 minutes

Cook Time

3-4 hours

Nothing beats a perfectly smoked prime rib for a special occasion. This recipe delivers a juicy, flavorful roast with a smoky crust, thanks to a bold blend of Sriracha and Big Poppa’s Money Seasoning. Whether it’s for the holidays or a weekend feast, this prime rib will impress every time.

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Ingredients

• 1 Whole Rib Eye

• Sriracha Sauce (enough to coat)

• Big Poppa’s Money Seasoning (liberally applied)

  Add To Cart

View Cart (0) Checkout

Directions

1. Preheat your smoker to 250°F.

2. Trim any excess fat from the whole rib eye.

3. Coat the entire rib eye evenly with Sriracha sauce, ensuring a full layer of flavor.

4. Generously season all sides of the meat with Big Poppa’s Money Seasoning.

5. Place the rib eye in the center of the smoker and insert meat probes into the thickest and thinnest parts to monitor temperature.

6. Smoke the prime rib until the internal temperature reaches 130°F for a perfect medium-rare. This should take approximately 3-4 hours. Move the rib eye around if needed to ensure even cooking.

7. Remove the rib eye from the smoker and let it rest for 10-20 minutes to retain juices.

8. Slice and serve with a dollop of Big Poppa’s creamed horseradish for the ultimate flavor.

Recipe Video