Smoked Prime Rib with Horseradish Sauce

There are few holiday meals that stop the room like a perfectly cooked prime rib — and when you smoke it low and slow, it becomes the kind of centerpiece people talk about long after the plates are cleared. This Smoked Prime Rib with Horseradish Sauce is all about big flavor with minimal fuss: a rich, beefy roast layered with bold seasoning, finished with a caramelized glaze, and served with a creamy horseradish kick that takes every bite over the top. It’s the perfect upgrade for your holiday table, but honestly, it’s also worthy of any winter weekend when you want to treat your crew to something unforgettable.

For this cook, we’re teaming up with Pitmaster Sammy Albright of @beardedbbqboys, and his approach makes this premium cut feel surprisingly approachable. The flavor starts with a simple binder of olive oil, followed by a heavy coat of Livia’s Salt Pepper Garlic for that classic steakhouse foundation. Then we layer in a lighter dusting of Hi-West Santa Fe Woodfire Seasoning, adding a warm, smoky depth that complements the natural richness of the prime rib without overpowering it. The result is a seasoned crust that tastes bold and balanced from end to end — exactly what you want when the roast is the star of the show.

The key to prime rib on the smoker is gentle heat and patience. Smoking at 225°F gives the roast time to soak up subtle wood flavor while staying tender and juicy, and using a leave-in thermometer ensures you hit your perfect doneness every time. Once the roast reaches temperature, we crank up the heat to build that final crust — and this is where the magic happens. A brush of warmed The Notorious P.I.G. BBQ Sauce by PS Seasoning adds a glossy, caramelized finish that clings to the outside and brings a touch of sweet-savory bite to every slice.

To serve, we let the roast rest (don’t skip this), then cut thick slices and drizzle them with warmed Horseradish Sauce by Terrapin Ridge Farms. Warming the sauce is a simple trick that makes a big difference — it turns silky and aromatic, melting into the hot beef and balancing the richness with a bright, creamy heat. The combination of smoky beef, savory crust, sticky glaze, and horseradish finish delivers that “special occasion” flavor with a straightforward process anyone can pull off.

If you're cooking for guests, this is the kind of recipe that makes hosting feel effortless — because the smoker does the work while you enjoy the day. Pair it with your favorite holiday sides, or keep it classic with potatoes and a green veggie, and you’ve got a meal that feels elevated, comforting, and completely worthy of a celebration.

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Smoker

Smoked Prime Rib with Horseradish Sauce

Author:

Pitmaster Sammy Albright

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Servings

6-8

Prep Time

30 minutes

Cook Time

3-4 hours

This holiday-ready smoked prime rib delivers serious wow factor with minimal effort. A savory crust brings bold, smoky flavor, while creamy horseradish sauce takes each slice over the top. Perfect for impressing guests at your holiday table or upgrading your winter weekend cook.

Ingredients

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• Livia’s Salt Pepper Garlic
• Hi-West Santa Fe Woodfire Seasoning
• The Notorious P.I.G. BBQ Sauce by PS Seasoning (optional - for glazing)
• Horseradish Sauce by Terrapin Ridge Farms (optional - for glazing)
• 1 bone-in Prime Rib (4–6 lbs)
• Olive Oil (binder)

Directions

1. Pat the prime rib dry with paper towels. Trim thick external fat, leaving a thin ¼-inch cap. Tie with butcher’s twine every 1 to 1.5 inches to keep its shape during cooking.

2. Rub the roast with olive oil as a binder. Season first with a layer of Livia’s Salt Pepper Garlic, then a heavier layer of Hi-West Santa Fe Woodfire Seasoning. Press the seasoning firmly into the meat to help it adhere to the fat layer.

3. For a smoker, preheat to 225°F with oak or cherry wood. For a gas or charcoal grill, set up for indirect heat at 225-250°F and add wood chunks or pellets for smoke.

4. Place the prime rib bone-side down on the grates. Smoke until internal temp reaches 115°F (for a rare end result) or 120°F (for a medium-rare end result), about 2.5-4 hours depending on the roast size.

5. Increase heat to 350–375°F to sear your roast and build a crust. Optionally, baste the roast with a thin layer of Notorious P.I.G. BBQ Sauce. Sear a few minutes to caramelize, then brush again. Continue cooking until the internal temp reaches 125°F for rare or 130°F for medium-rare (10–20 minutes more).
   
   Remember: The roast will rise 5-10°F while it rests.

6. Transfer to a cutting board and rest for 20–30 minutes. Slice thick and drizzle with warm Horseradish Sauce by Terrapin Ridge Farms to serve.