Easy Holiday Smoked Prime Rib Recipe

Rooster’s Smoked Prime Rib - (8-10 lb) 4-bone prime rib roast

Set smoker at 250 degrees

 
Seasoning the Prime Rib

1. Olive Oil - binder

2. Coarse Kosher Salt – Light - Medium

3. Rooster’s Championship Prime Rib Rub - Heavy

Pat the seasoning into the roast. Do not rub. Let the roast sit for 30 mins allowing seasoning to sweat into the meat.

Place the roast on a rack over a pan/or in a roasting pan with rack into the smoker, close the lid, and cook until the internal temperature reaches 110℉- 115℉, about 3 - 4 hours.  

Remove from Smoker

Place in Oven on middle rack at 425℉ for about 10-15 minutes until roast reaches 120℉-125℉ for a reverse sear.  Check temperature frequently.

Au jus prep

While Roast is searing add roast drippings from pan & 2 Tbsp of Rooster’s Championship Prime rib rub to 32 oz/4 cups of beef broth, & 1/8th cup of water, add salt and pepper to taste if necessary. Bring to a boil. Remove from heat immediately & serve with Prime Rib!

Remove the roast from the oven once internal temperature reaches 120℉-125℉ and let rest uncovered for 15 minutes.

Slice roast for serving.

Rooster’s Tri-Tip

 Seasoning the Tri-Tip

1. Olive Oil - binder

2. Rooster's Championship All Purpose Grill Seasoning - Medium - Heavy

4. Rooster’s Championship Brisket Rub - Heavy 

Add Olive Oil to the meat as a binder. Add the salt,  & Rooster’s Championship  seasonings to all sides of the roast. Pat in the meat. Do not rub. Let the roast sit for 20 mins allowing seasoning to sweat into the meat.

When ready to cook, set the  Grill to High heat approx 450˚F  and preheat until reaches temperature.

Set the smoker to 425˚F  and preheat  until it reaches temperature.

Place Tri-Tip on the grill for 3-4 minutes each side for a sear and grill marks. Pass the tri-tip over to the smoker and continue to cook 20-40 minutes depending on size of roast until roast reaches 125˚F internal temperature.

Remove the meat from the smoker and let rest for 5-10 minutes before slicing. 

Slice roast in thin slices across the grain for serving.

Enjoy!

Rooster’s Smoked Thanksgiving Turkey

Set smoker at 225 degrees

 
Seasoning the Brine & Season the Turkey

1. Olive Oil - binder

3. Coarse Kosher Salt – Light - Medium

4. Rooster's Grilled Chicken and Poultry Seasoning - Medium - Heavy

The day before smoking, brine the turkey according to your favorite Turkey Brine Kit package instructions.

1. Remove from the brine, rinse. and pat dry. 

2. Season the inside cavity with Rooster's Grilled Chicken and Poultry Seasoning/Rub. 

3. Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick. 

4. Season the outside of the turkey with Light covering of Coarse Kosher Salt 

5. Continue to season the outside of the turkey with a medium to heavy coat of Rooster's Grilled Chicken and Poultry Seasoning

6. Transfer the turkey to the refrigerator to chill for at least 1 hour. 

7. Remove the turkey from the refrigerator. Truss the legs and tuck the wing tips underneath the bird. Place the turkey in a roasting pan. 

8. When ready to cook, set the smoker temperature to 225℉ and preheat with the lid closed for 15 minutes. 

9. Place the roasting pan on the grill grates in the smoker, close the lid, and cook until the internal temperature reaches 100-110℉. 

10. Increase the grill temperature to 350℉ and continue cooking until the internal temperature reaches 160℉, 3-4 hours more (check every 30 minutes after the grill temperature is increased). 

11. Remove the bird from the grill and let rest for at least 30 minutes before carving. (The internal temperature will continue to rise to reach a finished temperature of 165°F.)

 Enjoy! 

Happy Holidays from the Rooster's Team to you and your family!

Rooster’s Game Day Wings

INGREDIENTS

4 Pounds of chicken wings

Rooster's Sweet Heat Seasoning - Light coat

Rooster's Hot BBQ Sauce/Apple Habanero blend

When ready to cook, set the Smoker or Pellet Smoker temperature to 375℉ and preheat with the lid closed for 15 minutes at 375 ˚F / 191 ˚C

While the grill is preheating, Pat dry the thawed chicken wings with a paper towel. Place the wings in a large bowl and sprinkle with Rooster's Sweet Heat Seasoning. Toss/mix the wings to coat the wings all over.

Place the chicken wings directly on the grill grates. Close the lid and cook, turning halfway, until the internal temperature reaches at least 165°F but ideally 175-180°F for the best texture, about 35 minutes. Internal temperature 175-180 ˚F / 79 ˚C

 Transfer the wings to a large bowl. Pour the Rooster's Hot BBQ Sauce/Apple Habanero Blend over the wings and toss with tongs to coat.  Do not heat/cook Sauce.  Use room temperature sauce.

Pro Tip*** You can do this in an airfryer as well for super crispy wings***

Serve! 

Set smoker at 275 degrees

Pork Butt

Use Bone in or boneless pork shoulder/butt (Preference) 

Preparation

Trim the fat cap down until you have about medium to thin covering of fat.

Season all four sides of pork

Pork Butt Seasoning

1.  Olive oil – Rub on all sides of pork as a binder for the seasoning

2. Kirkland brand course black pepper all over – medium coverage

3.  Rooster’s Championship Pork Rub - Heavy covering

Put on the smoker ***fat side up*** unless you are using a pellet smoker, or other smoker where intense heat comes from bottom. In this case fat side down to protect the meat.

Spritz with  Apple Juice during cooking about every 30 minutes

Cook 3 ½ - 4 hours until meat has a nice mahogany color

Pull pork from smoker, and wrap in foil as detailed below

On a foil sheet

Add Parkay squeeze butter - medium

Lay pork fat side down on foil sheets

Add Parkay squeeze butter - medium

Double wrap it in foil tight

Cook for about 3- 5 hours more, wrapped Until pork reaches 203 – 205 degrees and is probe tender

Pull from smoker once temp is 205 degrees regardless of time on smoker. 

Let rest if desired

Remove the bone ***if using bone in butt***

Pull pork for serving

Set smoker at 275 degrees

Brisket

Brisket has two parts. The Point and the Flat. The Flat is used for typical Brisket. The point is used for Burnt ends & Moist Slices

Trim the fat off the brisket

**** For cooking at home leave about 1/8 of an inch of fat for moisture**

Set aside to make Tallow

Chop removed fat up into small pieces and add a little roosters Brisket Seasoning. Not too much , just a nice coating on the fat. We don’t want it to be too salty! **Just chop the fat that came from the bottom, not the deckle fat, it will not render out**

This chopped fat should go in a pan on the smoker when you put the brisket on the smoker to render down. When you pull the brisket to wrap after 3 1/2 - 4 hours, pull the tallow and add it to the wrap. 

**** For cooking at home leave about 1/8 of an inch of fat for moisture**

Cut out the Big Piece of fat between the Point and the flat (The Deckle Fat) *** This will not render out. ***

           This makes it easier to separate the two once it has been cooked

           Also helps season down in the point for the burnt ends as well

****Separate Point from the Flat before for cooking if you prefer** - I do it like this** Separated**

Season the Fat Side

1. Olive Oil

2. Coarse Black Pepper - heavy

3. Rooster's All Purpose Grill Seasoning - medium - heavy

4. Rooster’s Championship Brisket Rub - medium - heavy

Wait 45 minutes

&

Season the Meat side

1. Olive Oil

2. Coarse Black Pepper - heavy

3. Rooster's All Purpose Grill Seasoning - medium - heavy

4. Rooster’s Championship Brisket Rub - medium - heavy

Let stand for 1 hour to allow the seasoning to sweat into the meat

ADD TO SMOKER

Cook Direct on Grill  ***Fat side down**  for 3 1/2 - 4 hours depending on color, I prefer 3 1/2 hours of smoke

Take off the smoker and double wrap it in heavy foil fat side down

With Tallow or Consume on bottom of foil, about 3 oz.

*** Wrap it tight or the meat will steam***

Put it back on the grill fat side down wrapped until the middle of the flat is 203-205 degrees at the thickest part and  probe tender, maybe 3 - 4 hours or more

           **Point  will be higher temp than the center of the flat

Once done, pull brisket and let rest for 1 hours

Slice the flat and the point cross the grain ¼ - 3/8 inch thick

Test Au Jus for salt content if ok Brush the Au Jus equally on all slices

Set smoker at 275 degrees

Ribs

St Louis style Spareribs

A generous amount of fat on the rib is good

Total Cook Time is about 4 hours – 4 ½ hours

***Remove Membrane from bottom side or non-meat side***

Season the Bottom Side

1. Olive Oil

2. Rooster’s Competition BBQ Rib Rub

3. Rooster’s Competition BBQ Sweet heat

Let it set for 30 minutes before you flip it

After 30 minutes

Season the front / Meat side

1. Olive Oil

2. Rooster’s Competition BBQ Rib Rub

3. Rooster’s Competition BBQ Sweet heat

Cook 2 hours open meat side facing up

Apple Juice every 30 minutes until wrap

After 2 hours Pull the ribs and wrap them

                                Single wrap on ribs always

Add following ingredients to foil before placing rib meat side down

                                Parkay Squeeze butter on Foil bottom -Medium

                                Light brown sugar – half of a hand full

                                Rooster's Championship BBQ Sauce - light

Lay rib in foil facedown/meat down and add the following to the back of the rib just like the front

                                Parkay Squeeze butter - Medium

                                Light brown sugar – half of a hand full

                                Rooster's Championship BBQ Sauce - light

Wrap tight and put back on the smoker meat face down for 2 hours

After 2 hours

Pull ribs, remove from foil and add back to the smoker meat side up for 10 minutes until dry. Should have a deep mahogany color. 

cut each rib and sauce each rib equally if desired

Adjust time as desired if you prefer the rib super tender/fall off the bone. add an additional 30 mins cooking wrapped!

Set smoker at 275 degrees

Chicken

Seasoning the Chicken

Season Backside / Meat side first

1. Olive Oil 

2. Rooster’s BBQ Chicken Rub -medium

3. Rooster’s Sweet Heat – light

Rub it into the meat really good.

Season Skin Side

1. Olive Oil 

2. Rooster’s BBQ Chicken Rub -medium

3. Rooster’s Sweet Heat – light

Do not rub into skin side

Put chicken in small foil pan meat side down

Add a little I can’t believe it’s not butter stick butter to the top of each piece and around the sides of the pan. Cover the pan with foil

Cook in foil pan for 1 hour

Take it off, flip the chicken & brush it with the juices/drippings from the pan

Cook for 20 minutes face down not covered

Take it off, flip the chicken & brush it with the juices/drippings from the pan

Cook skin side up for 20 minutes to crisp the skin

After chicken comes off the grill 

 Dip it in the Rooster's Championship BBQ Sauce and let sit on cooling rack to drip off

 Enjoy !

Set smoker at 275 degrees

Country Style Ribs

Use boneless or Bone in Country Style Ribs

Preparation

Season all four sides of pork

Country Style RIbs Seasoning

1.  Olive oil – Rub on all sides of pork as a binder for the seasoning

2.  Rooster’s Championship Pork Rub - Heavy covering

Put on the smoker 

Spritz with  Apple Juice during cooking about every 30 minutes

Cook 1:45 Minutes until meat has a nice mahogany color

Pull pork from smoker, and wrap in foil as detailed below

On a foil sheet

Add Parkay squeeze butter - medium

Sugar in the Raw /Turbinado Sugar - Light

Rooster's Competition Blend BBQ Sauce - medium

Lay pork on foil sheets

on top of the pork

Add Parkay squeeze butter - medium

Sugar in the Raw /Turbinado Sugar - Light

Rooster's Competition Blend BBQ Sauce - medium

Double wrap it in foil

Cook for about one hour and forty five minutes wrapped Until pork reaches 201-205 degrees and is probe tender - Not falling apart

Pull from smoker once temp is 205 degrees regardless of time on smoker. 

Pork is ready for serving