Smoked Prime Rib Rich Davis K C Masterpiece Resturant
Experience the smoky, melt-in-your-mouth perfection of Smoked Prime Rib inspired by the legendary flavors of Rich Davis’ K.C. Masterpiece Restaurant. This recipe combines a luxurious bone-in prime rib roast with a bold blend of spices, including kosher salt, garlic powder, and paprika, elevated by the fragrant touch of dried rosemary. Slow-smoked to tender, flavorful perfection over hickory wood chips, this dish delivers the ultimate barbecue indulgence. With a perfectly crusted exterior and a juicy, medium-rare center, this show-stopping centerpiece is ideal for holidays, celebrations, or an unforgettable barbecue feast. Pair it with your favorite side dishes and serve with a tangy barbecue sauce for a touch of Kansas City flair.
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Recipe Information
Ingredients
- 8 pounds Prime rib roast (bone-in, 4-bone portion)
- 2 tablespoons Kosher salt
- 2 tablespoons Black pepper (freshly ground)
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 4 cups Hickory wood chips (soaked in water for 30 minutes)
Instructions
Remove the prime rib from the refrigerator and let it sit at room temperature for 1 hour before cooking to ensure even cooking.
In a small bowl, mix together kosher salt, black pepper, garlic powder, paprika, onion powder, and dried rosemary.
Rub the olive oil over the entire surface of the prime rib. Then, generously apply the seasoning mixture, ensuring every inch is coated.
Preheat your smoker to 225°F (107°C) and prepare it with soaked hickory wood chips for smoke flavor.
Place the seasoned prime rib directly on the smoker grates, bone side down. Close the lid and smoke for approximately 30 minutes per pound, or until the internal temperature reaches 120°F (49°C) for medium rare.
Once the prime rib has reached the desired temperature, remove it from the smoker and loosely tent it with aluminum foil. Allow it to rest for 20-30 minutes; during this time, the carryover cooking will raise the internal temperature another 5-10°F.
Before serving, slice between the bones to create individual portions or carve into thicker slices as desired. Serve with your favorite barbecue sauce for extra flavor, if desired.
Nutrition Facts
Calories |
9426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 756.3 g | 970% | |
| Saturated Fat | 294.8 g | 1474% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2177 mg | 726% | |
| Sodium | 10814 mg | 470% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 0.9 g | ||
| Protein | 657.3 g | 1315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 5869 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
