Smoked Prime Rib with Ninnie’s Peppercorn Cream Sauce

With this recipe you’ll be able to serve steakhouse quality prime rib at your next holiday or celebration dinner. The outside is crispy and crackles with flavor from the smoke, rosemary and seasonings. The inside is pink and juicy. Your family and guests will love it! The pepper cream sauce comes from my friend Jordan’s grandmother and is a family recipe they were willing to share.


Smoked prime rib with peppercorn cream sauce.


For this week’s cook I used my Yoder YS480 pellet smoker. Pellet smokers are the easiest way to make great BBQ. My Yoder gives me precision control of temperature that is difficult to achieve with my other smokers. I’m also not as tied to it during the process and can spend more time with my guests. For this prime rib I used solid oak pellets from BBQr’s Delight. I like their pellets because they’re 100% natural wood with nothing artificial in them. Although pellet smokers burn solid wood pellets they don’t impart the same level of smoke flavor so I also use a 12:” tube from A-Maze-N which burns pellets or A-Maze-N dust to add more smoke to the process. This tube will burn either pellets or A-Maze-N dust to add up to 4 hours of smoke. This week decided to go with the Pitmaster’s Choice A-Maze-N Dust which is a cherry/hickory/maple blend that should add some nice complexity to the smoke.

Here’s the prepped prime rib ready to go into the smoker. Here are the steps I used:

1. I unwrapped the roast and let it sit in the fridge for about 24 hours to let it dry a little. This makes it easier to get the brown finish I like.
2. The fat cap on this roast was really thick at the end so I trimmed it up to be even.
3. I compressed the roast as tightly as I could into a round shape and tied it 1-2 inches apart. This really helps it cook more consistantly.
4. Using the tip of a paring knife I made a grid of small punctures across the surface of the roast. I alternated inserting small pieces of garlic and rosemary stem into these slits.
5. I love DIzzy Pig rubs. They’re all natural and very high quality. I dusted the whole exterior with Dizzy Pig Raising The Steaks rub.
6. I inserted several sprigs of rosemary under the twine for extra flavor and let the roast sit at room temperature for about an hour.


While the prepped roast was resting I preheated the Yoder smoker to about 200 degrees for the first stage of the smoking process. I also lit the dust in the A-Maze-N tube so it would be generating great smoke when I put the put the roast in.
A good thermometer is critical to successfully cook a rib roast without overcooking. I use a variety of ThermoWorks products. This is a simple unit they call the Dot. It accurate tracks the internal temperature of the roast via a probe and allows me to set an alarm for my target temperature.PicMonkey_Collage

Here is the roast in the Yoder with thermometer and A-Maze-N tube ready to go. I closed the smoker and left it at 200 degrees for about 2 hours. After 2 hours I turned the temperature up to 250 degrees for 1 hour. Finally I turned the temperature up to 325 and started to watch the internal temperature very closely until it hit an internal temp of 128 degrees.

I wanted t roast that had nice crispy medium end pieces but nice pink internal slices so I pulled the roast at 128 degrees and let it rest on the counter so the juices could re-distribute. While it was resting the internal temp went up to about 132 degrees.

After about 20 minutes I sliced the roast served. The peppercorn cream sauce was being prepared by my friend Jordan during the last 45 minutes the rib roast was smoking and resting. It’s his mom’s signature sauce and it was amazing! The recipe is below the picture. DSC_9757

Ninnie’s Peppercorn Cream Sauce
1. Melt 2 sticks of butter over med/low heat.
2. Stir in 1 qt. of heavy whipping cream and contiuously stir for 20 mins.
3. Add 4-6 beef boullion cubes depending on your preference for savory flavor and continuously stir for another 20 minutes.
4. Drain a 3.5 oz. bottle of Napolean brand green peppercorns. Add about 1/2 the jar of peppercorns and stir continuously for 10 minutes.
5. Serve immediately.
This is an amazing sauce but will begin to separate soon after you stop stirring so be sure to time it closely to when you’ll be serving the roast.
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