Eddie Jackson’s Smoked Prime Rib

The Beef Loving Texan does right by our favorite edible ruminant

We told you, in this week’s Food News Buffet, how former NFL cornerback (and more recent Food Network superstar chef) Eddie Jackson has been made a Beef Loving Texans ambassador. And we promised you, there, that we’d share the man’s stunning Smoked Prime Rib recipe with you, right?

Mmmmm, have ribs ever been more prime than this?

Well. Look no further now, O carnivorous citizen – because here is where all the instructions toward rich, meaty glory await you:

Serves: 12
Time: 9 to 10.5 hours


8-10 lb. bone-in beef rib roast
½ cup butter, softened
¼ cup stone-ground mustard
1 tbsp. prepared horseradish
1 tbsp. fresh thyme, minced
1 tbsp. fresh rosemary, minced
5 garlic cloves, minced
1 tbsp. Worcestershire sauce
1 tbsp. smoked paprika
kosher salt, coarse black pepper


1. Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce, and smoked paprika, mixing until a paste is formed. Using your hands, spread paste onto all sides of roast.
2. Season roast liberally with salt and pepper on all sides.
3. Place in the refrigerator for at least four hours.
4. Prepare smoker to 225℉ according to manufacturer’s instructions.
5. Place roast in preheated smoker and cook until internal temp reaches 125℉ (for medium rare) or 130℉ (for medium).
6. Once the roast’s internal temperature reaches desired doneness, remove from smoker, tent roast with foil, and allow to rest for 20 minutes.
7. Before serving, place under 500℉ broiler on your oven’s lowest rack for 5 -10 minutes or until the fat cap is crisp but not burnt. Rest an additional five minutes. Note: The internal temperature will continue to rise during this process; USDA recommends a final internal temperature of 145℉.
8. Slice prime rib between rib bones and serve.

Chef’s tip: Account for 35 minutes 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.

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