Recipes

This is hands down one of the easiest, tastiest prime rib recipes you will ever find. Follow this recipe step by step and your next Christmas meal will be one to remember! Executing a flawless Cast Iron Seared Prime Rib comes down to confidence, temperature control, and a high-heat sear that locks in all the rich juices. By combining a quick stovetop sear with a low-and-slow oven finish, you get that gorgeous edge-to-edge pink interior paired with a heavy, restaurant-quality crust. 🥩 Pitmaster Prep & Searing Steps Bring to Temp: Before setting up your Cast Iron Seared Prime Rib, let the meat rest on the counter for 1 to 2 hours. Searing cold meat drops your pan temperature instantly and ruins the crust. Season Aggressively: Slather the roast in a light layer of olive oil or softened butter, then coat heavily with DB180 All Purpose and DB180 Steak & Beef. Thick cuts of beef crave a heavy seasoning coat to make a legendary Cast Iron Seared Prime Rib. The Cast Iron Crust: Get your skillet screaming hot with a high-smoke-point oil. Sear every side of your beef for 2 to 3 minutes until a beautiful golden-brown bark forms, establishing the ultimate base for your Cast Iron Seared Prime Rib. Once your initial sear is locked in, move the roast to the oven at 250°F until your internal probe reads 120°F for a perfect medium-rare. Allow this master-level Cast Iron Seared Prime Rib to rest for at least 20 minutes before carving so the juices redistribute seamlessly!

Brisket is king when it comes to BBQ. It is widely considered the hardest piece of meat to perfectly cook, but when you nail this Amazing Smoked Brisket recipe, the payoff is always worth it! To pull off an Amazing Smoked Brisket that is completely keto-friendly, you don't need sugar-laden rubs or heavy sauces. This recipe relies on the pure, time-tested fundamentals of Texas-style wood smoke, precise temperature control, and a rock-solid savory seasoning foundation that enhances the natural richness of the beef. 🥩 Pitmaster Prep Tips The Trim: Don't skip the trim. Shaping your meat is a vital step for an Amazing Smoked Brisket because smoothing out sharp corners prevents turbulent airflow and uneven cooking in your smoker. Leave about a 1/4 inch of the fat cap to keep the flat protected and juicy. The Binder: Use a simple, zero-carb binder like a thin layer of yellow mustard or a splash of hot sauce to help your dry rubs stick perfectly to your Amazing Smoked Brisket. The Layering: For a world-class savory bark, apply a generous primer layer of DB180 All Purpose seasoning, then follow it up with a heavy coat of DB180 Steak & Beef rub. 🔥 The Smoke Strategy Run your smoker at a steady 225°F to 250°F using clean-burning oak, pecan, or hickory wood. Place your beef fat-cap down or up depending on your cooker's heat source, and push through the stall until your internal temperature hits roughly 165°F. You want a set, dark bark before deciding to wrap your Amazing Smoked Brisket in pink butcher paper. Give this Amazing Smoked Brisket method a shot on your next weekend cook, and make sure to allow at least a two-hour rest in an insulated cooler before slicing against the grain!

This is my favorite cut of steak to throw on the grill, no matter what time of year it is, nothing beats a thick, juicy ribeye steak!