A beautiful smoked prime rib, sliced thick for the plate or thin and piled on an onion bun . . .

Smoked Prime Rib with peach-chipotle sauce . . .

Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. This recipe first appeared in our Saveur June/July 2011 BBQ issue along with our story Classic 'Cues.



1 cup light brown sugar

34 cup chunky peach preserves

12 cup ketchup

14 chili sauce, such as Heinz

14 cup apple cider vinegar

14 cup Worcestershire sauce

14 cup plus 1 tsp. kosher salt

2 tbsp. molasses

2 tbsp. rice vinegar

12 tsp. chipotle chile powder

1 (28-oz.) can whole, peeled tomatoes, crushed by hand

14 cup ground black pepper

2 tsp. cayenne

1 (7-rib) prime rib roast (about 16–18 1b.), untrimmed


Whisk together sugar, 12 cup peach preserves, ketchup, chili sauce, vinegar, Worcestershire, 1 tsp. salt, molasses, chile powder, and tomatoes in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 30 minutes. Transfer to a blender and puree; pour into a bowl and stir in remaining preserves; chill.


Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Combine remaining salt with pepper and cayenne in a bowl, and rub over prime rib. Place prime rib, fat side up, on grill grate. Maintaining a temperature of 225°–275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the center reads 130°, 4 to 4.5 hours for medium-rare. Remove prime rib from grill and let rest, loosely covered with foil, for 20 minutes before slicing. Serve with sauce on the side.