A Facebook follower of ours, Douglas J. Morgan Jr., shared this smoked prime rib recipe with a southern mustard sauce that he recently cooked on his Lang BBQ Smoker Hybrid. Photos of this delicious event are on this page.
The recipe includes his Carolina Q sauce but he was kind enough to share an alternative for those of you who don’t have access to purchase this Southern Mustard BBQ Sauce but love a mustard flavor profile! Thank you Douglas!
Methods of Cooking this Recipe
Recommended Smoker Cooker Fuel
Wood to use for best flavor profile: Oak, Hickory, Pecan, Apple, Cherry
- 1 Bone In Rib-Eye (7 to 9 pounds)
- 1 jar of Carolina Mustard Sauce from www.CarolinaBBQSauces.com
- ¼ cup apple cider vinegar
- ½ cup tomato paste
- ¾ cup of sugar
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons coarse or cracked black pepper
- 3 cups yellow mustard
- Combine all ingredients in a bowl, whisk until all ingredients are mixed thoroughly. Baste on prime rib and cover completely, thicker the better.
- Prepare the LANG smoker cooker by steam cleaning it at 300 degrees if needed to clean grates and reverse flow plate.
- After cleaning, stabilize temperature at 300 degrees by using pin wheel dampers.
- Place prime rib in smoker suspended over foil pan filled with red wine, beef broth or water. Add desired spices to liquid. Insert digital thermometer into middle of meat.
- Smoke at a temperature between 275-300 degrees until it reaches an internal temperature of 140º degrees F for medium rare or longer if desired. Be careful not to overcook the meat and dry it out!
- Wrap in Saran Wrap (it will not melt), then wrap in a towel and let rest for 30 minutes.
- Cut out bones if desired or cut between bones and serve “bone in”.
- Slice in 1 inch slices for prime rib steaks or cut thin for roast beef sandwiches.
Prime Rib Sliders- Slice a roll, add horseradish/mayo dressing, add slice of sweet onion. Dip in juices from foil pan! BBQ HEAVEN!!!!