In Texas and throughout the South, a myriad of barbecue joints claim to have the “best barbecue,” and Salt Lick Barbecue in Driftwood, Texas is a definite contender. The Salt Lick Cookbook (University of Texas Press, 2012), by Scott Roberts and Jessica Dupuy, can show you the art of Texas barbecue. Scott Roberts, the owner of Salt Lick Barbecue, is building on the foundation of a business that was laid down by his family over 130 years ago. This excerpt is from chapter five, “Salt Lick Barbecue,” and explains the simple smoked prime rib recipe that will make your mouth water.
Smoked prime rib recipe:
1 10-pound prime rib roast
Heat smoker to 225°F. Evenly season (medium heavy) prime rib with garlic salt. Place rib on smoking rack midway from heat source. Do not baste prime ribs. Smoke for 2 hours.
Check internal temperature at thickest part of prime rib, targeting 125°F. If it has not reached 125, check in 15-minute intervals until temperature is reached. Remove prime ribs from smoker and place on wire rack, bone-side down. Serve with Jalapeño-Tomatillo Horseradish Sauce.
Jalapeño-tomatillo horseradish sauce:
12 tomatillos, husked and washed
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapeños, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons rice vinegar
1/4 cup prepared horseradish, drained
1/4 cup chopped fresh cilantro leaves
Heat oven to 350°F.
Place tomatillos, onion, garlic and jalapeños in medium roasting pan, toss with oil, and season. Cook until mixture is soft, but do not allow to color, 20 to 25 minutes. Transfer to food processor, and process until smooth.
Add vinegar, horseradish and cilantro, and pulse just to combine. Season with salt and pepper. Scrape into bowl, cover, and refrigerate at least 1 hour before serving.
Learn the history of Salt Lick Barbecue in Texas Barbecue: The Salt Lick Cookbook.
This excerpt has been reprinted with the permission of The Salt Lick Cookbook: A Story of Land, Family, and Love, by Scott Roberts and Jessica Dupuy, published by University of Texas Press, 2012.