Wanda Houston

Throwback to probably the best prime rib I’ve ever had come off my smoker. With prime rib season getting close, I figured I had to share this one again because Matt’s prime rib method was absolutely killer last year. I made a couple small tweaks, but for the most part I followed it pretty close, and I already know I’ll be doing it again this year.

The process was pretty simple but so worth it. I trimmed off the excess fat, tied it up so it would cook more evenly, used Worcestershire as the binder, then hit it with Holy Cow, garlic, and pepper. I kept mopping it with Worcestershire during the cook, let it go low and slow until it hit around 120 internal, then pulled it and let it rest in tallow.

After that, I got something blazing hot and gave it that final sear, and honestly… that crust was everything. The inside stayed perfectly pink, the outside had that dark smoky bark, and every slice looked like Christmas dinner understood the assignment.

I know everyone has their own prime rib method, but this one is staying in the rotation for me. Merry Christmas ya filthy animals. Now be honest… are you Team Low and Slow with a hard sear, or do you have another prime rib method you swear by?

For those who were asking about the prime rib DIY, here’s exactly what I did, because this one turned out flat out incredible and got rave reviews from everyone at the table.

I ran my Traeger Pro 780 at 225 degrees using Bear Mountain Gourmet BBQ Blend pellets. I did not dry brine this one. For seasoning, I used Lea & Perrins Worcestershire sauce as the binder, then coated it with Kinder’s Prime Rib seasoning.

I smoked it low and slow until the center hit about 120 degrees internal, which took right around 4 hours. Once it hit temp, I pulled it off the smoker, cranked the Traeger up to 500, then put the prime rib back on for about 10 minutes to get that outside finished off.

After that, I let it rest under a foil tent with pats of unsalted butter for about 10 minutes before slicing.

That was it. Simple process, but the result was ridiculous. Perfect color, great crust, juicy all the way through, and honestly one of those cooks that makes you feel like you might actually know what you’re doing. Definitely keeping this method for the next one.

🔥 FIRST TIME TRYING SMOKED BEEF RIBS 🥩🍖

I do not see these at the store very often, so when I finally spotted a rack, I had to grab it and give them a try.

The plan is simple: season them generously, let the smoker do the hard work, and finish them with a light layer of barbecue sauce near the end.

I am hoping for a dark smoky bark on the outside, tender beef inside, and that perfect bite where the meat stays juicy without completely falling apart.

These look like they could either become one of my new favorite things to smoke or teach me a very expensive lesson. 😅

Has anyone cooked beef ribs like this before? Do you prefer them dry-rubbed, sauced, or a little of both?

🍴 Ingredients:

* 1 rack beef ribs
* 1 tbsp kosher salt
* 1 tbsp coarse black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* ½ cup barbecue sauce
* Apple juice or beef broth for spritzing, optional

👨‍🍳 Instructions:

1. Pat the ribs dry and remove any loose pieces of fat or membrane.
2. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
3. Let the seasoning rest on the meat for 20–30 minutes.
4. Preheat the smoker to 250°F.
5. Smoke the ribs bone-side down, spritzing lightly every hour after the first two hours if they begin to look dry.
6. Continue cooking until the bark is dark and the meat feels tender when probed, usually around 200–205°F internally.
7. Brush with barbecue sauce during the final 20–30 minutes.
8. Rest for at least 20 minutes before slicing and serving.

⏱️ Prep Time: 30 minutes
🔥 Cook Time: About 5–7 hours
😴 Rest Time: 20 minutes
🕒 Total Time: About 6–8 hours

📝 Notes: Beef ribs can vary in size, so cook for tenderness rather than relying only on the clock.

I understand that tipping is part of dining out. 🍽️

But this sign caught me off guard before I even walked inside:

“BAD TIPPERS DON’T DESERVE GOOD SERVICE.”

Maybe it was meant as a joke. Maybe the staff have dealt with too many customers who leave nothing after receiving great service.

But seeing that message at the door changed the entire vibe for me.

I have always believed the service comes first, and the tip reflects the experience afterward. I am happy to reward someone who takes good care of the table, but this felt less like hospitality and more like a warning.

Would this sign bother you, or do you think customers need the reminder?