Tuscan Prime Rib




Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker, slathers a beautiful standing rib roast in a savory Italian inspired wet rub and smokes this flavor packed Tuscan Prime Rib to medium rare. We round it all out with an Herbed Creme Fraiche sauce, made from scratch.

Full recipe: https://www.atbbq.com/thesauce/tuscan-prime-rib/

Click to buy the Tuscan Prime Rib Kit: https://bit.ly/2YdREIS

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23 replies
  1. Kevin B
    Kevin B says:

    Just ordered the necessary ingredients from the website!! First time I am going to replicate the dish (minus the horseradish sauce.) any Doubt they sell that kind of cheese at Kroger/Payless/Mejier?

    Reply
  2. Calexicoz83
    Calexicoz83 says:

    That’s at least a $120 hunk of beef and you’re adding cheese and a cream sauce to it? Come on man that’s sacrilege. Making an Au jus from those juices would’ve made more sense. But I do like that you used the stick burner, Just seems like the right cooking method for a prime rib. To each his own.

    Reply
  3. Stephen Sowerby
    Stephen Sowerby says:

    I’m sure that slather would be even better wrapped over night to let dry brine in fridge! Oh the food rabbit whole… speaking of funk what about dry aged beef for 35 days then slather dry brine over night, then smoke.

    Reply
  4. Brad Henderson
    Brad Henderson says:

    Any chance you can tell us the total cook time on this? I know you mentioned checking it at 2.5 hours, but the total time is not said. Looking to possibly do this at a tailgate, but if I don’t have enough time I won’t be able to. Thanks a bunch, love the videos.

    Reply
  5. john smith
    john smith says:

    Chef Tom that is completely out of bounds. I believe that is the BEST looking prime rib I've ever seen. Creekstone Farms quality is amazing as well! I'm doing this for Christmas dinner.

    Reply
  6. Ron Hall
    Ron Hall says:

    Sir, I want to be your friend!!! Well, to be honest, I like to know you and eat your food! Just keeping it real. Ps …. thanks, I’m going to make this meal and follow your recipe.

    Reply

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