Holiday Prime Rib

Directions

1. Preheat your smoker to 250°F.

2. Trim any excess fat from the ribeye.

3. Rub the ribeye generously with sriracha to act as a binder.

4. Season liberally with Big Poppa’s Money Seasoning for a perfect flavor crust.

5. Place the ribeye in the center of the smoker.

6. Insert a digital probe thermometer, set to an internal temp of 130°F for medium-rare.

7. Smoke for 3-4 hours or until the desired temperature is reached.

8. About 30 minutes before the ribeye finishes, mix sour cream, horseradish, and hot sauce in a bowl. Adjust to taste and set aside.

9. Remove the ribeye from the smoker and let it rest for 10-20 minutes.

10. Slice the ribeye and serve with a dollop of creamed horseradish and your favorite sides.

11. Enjoy the bold, smoky flavors of this prime rib masterpiece!