Jason Ganahl, owner of GQue Championship BBQ in Westminster, shared his recipe for Smoked Prime Rib with Whiskey Peppercorn Sauce with us. Prime Rib is delicious anytime of year but we’re thinking it might make for an upgrade at your Super Bowl table this year. 
GQueGQue Championship BBQ’s Prime Rib with Whiskey Peppercorn Sauce

Select a USDA prime ribeye roast. Salt with kosher salt, then wait 30 minutes to two hours, and then add your favorite beef rub. Smoke with hickory chips at 225 degrees until the inside of the meat reaches 125 degrees. Next, sear the meat on a hot grill or in a 500 degree oven for three to four minutes, crusting the outside of ribeye roast. Rest for one minute, then slice.


The key to a good prime rib is to cook at low temperature, like 225 degrees, until the meat is in the 130-135 temp range. The result will be a coast-to-coast medium rare steak.

For the Whiskey Peppercorn Sauce –
4 oz. of whiskey
1/2 stick butter
1 T. dijon mustard
1 cube beef bouillon
Heavy cream
Red, green and black peppercorn blend

Reduce down the whiskey in a skillet on medium heat. Add half a stick of butter and allow it melt down. Add 1 T. of dijon mustard and 1 beef bouillon cube. Combine it together until blended. Lower heat to low and add a bit of cream. Add three peppercorn blend to taste and combine. Pour the sauce over your slices of prime rib and enjoy!

GQue BBQ is located at 5160 W 120th Ave Unit K in Westminster. 

Take a look at this how-to video so that you really know how to do a prime rib justice. Excuse the fact that he mentions Christmas in there. Prime rib is available year-round, so go to it!

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