Smoked Prime Rib: The Ultimate Holiday Showstopper
Holiday Smoked Prime Rib Roast with Big Poppa’s Money Seasoning
When it comes to holiday prime rib, nothing beats the rich, smoky flavor of a perfectly cooked roast. This festive favorite combines the bold kick of Sriracha with the award-winning Big Poppa’s Money Seasoning for a caramelized crust that seals in every juicy bite. Smoked low and slow to 130°F for the ideal medium-rare finish, this ribeye roast will make any celebration unforgettable.
Perfect for Christmas dinner, New Year’s Eve, or your next holiday BBQ, this smoked prime rib pairs beautifully with Big Poppa’s Creamed Horseradish for a tangy, creamy contrast your guests will love.
🔥 Why You’ll Love This Holiday Prime Rib
- Holiday Ready – The perfect centerpiece for Christmas, New Year’s, or any celebration.
- Bold Flavor – Sriracha brings the heat while Big Poppa’s Money adds a sweet, smoky balance.
- Perfectly Smoked – Cooked low and slow for tender, melt-in-your-mouth results.
- Simple Ingredients – No complex prep, just championship-level flavor.
Bring the bold flavor of Big Poppa Smokers to your holiday table — because great BBQ deserves to be part of every celebration.
Holiday Prime Rib FAQs
What temperature should I smoke a prime rib?
We recommend smoking your prime rib at 250°F until it reaches an internal temperature of 125–130°F for medium-rare perfection.
Can I use this recipe for boneless prime rib?
Yes! Boneless and bone-in both work well — just monitor temperature closely as boneless roasts tend to cook a bit faster.
What wood pairs best with prime rib?
Hickory, oak, or a cherry blend adds a deep, rich flavor that enhances the beef without overpowering it.
How far in advance can I season my roast?
For best flavor, season with Big Poppa’s Money up to 24 hours ahead and refrigerate uncovered to let the flavors penetrate.
What sides go best with smoked prime rib?
Try serving it with garlic mashed potatoes, creamed horseradish, roasted Brussels sprouts, or Big Poppa’s smoked mac and cheese.
