Salt Lick Cookbook: Prime Rib Recipe With Jalapeno-Tomatillo Horseradish Sauce

A barbecue giant from Texas shares its secrets to perfectly smoked prime rib recipe.

| April 2013

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
Garlic salt

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.

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