Post Oak Smoked Prime Rib
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaLockhart Smokehouse ships its famous barbecue nationwide on Goldbelly! This Texas barbecue joint smokes their dry-rubbed prime rib over oak wood to perfection.
Jill Grobowsky Bergus grew up steeped in the legacy of great Texas BBQ. Her grandfather, Edgar “Papa” Schmidt, ran Lockhart’s legendary Kreuz Market from the time he purchased it from the Kreuz family in 1948 until he passed it onto his sons in the 1980’s. In 2011, Grobowsky Bergus and her husband, Jeff, founded Lockhart Smokehouse, and together they’ve brought smoky Central Texas BBQ flavors to Dallas. Lockhart Smokehouse is famous for its melt-in-your-mouth brisket, post oak smoked prime rib, and Kreuz Market sausages.
This package includes serves 10-12 people and includes 6 lbs. fully cooked Prime Rib
- Choose to add more!
Merch Add On Options Include
- “God Bless Texas BBQ” Hat
- Lockhart Smokehouse Cow Hat
- “God Bless Texas BBQ” T-Shirt
- Lockhart Smokehouse Cow T-Shirt
- BBQ is made to order, flash frozen and shipped with dry ice which may thaw partially or fully during transit
- Upon arrival, place package contents in the refrigerator or freezer
- BBQ can be stored in the refrigerator for 3-5 days or in the freezer for up to 2 weeks
- Make sure all meat is completely thawed prior to starting re-heating directions
To Serve
- Allow prime rib to thaw in the refrigerator overnight to thaw completely.
- Let prime rib rest on the counter for about an hour or more prior to cooking.
Oven
- Preheat oven to 375°F.
- Remove all plastic wrap from the item.
- Place prime rib in roasting pan with rack, add liquid to cover bottom of pan (water or broth about 2 cups) and cover the pan tightly in aluminum foil.
- Place the prime rib in the oven for approx. 1.5 hours and reheat to a minimum internal temperature of 125°F for medium rare or 145°F for well done. For best results baste every 30 minutes.
- Enjoy!
Stove Top
- Bring a large pot of water to a slow rolling boil.
- Leaving the prime rib in the plastic, place it in the water and allow the water to return to its original temperature.
- Allow prime rib to heat in the water for approximately 1.5 hours until the internal temperature reaches 125°F for medium rare or 145°F for well done.
Dallas' Most Beloved Central Texas BBQ Joint
Jill Grobowsky Bergus grew up steeped in the legacy of great BBQ. Her grandfather, Edgar "Papa" Schmidt ran the legendary Kreuz Market from the time he purchased it from the Kreuz family in 1948 until he passed it onto his sons in the 1980's. While Jill's newlywed years enjoying New York's food scene, she and her husband Jeff knew they had to get home to Texas for real deal BBQ.
Fast-forward several years, and they are fulfilling one of their wildest dreams. Lockhart Smokehouse is bringing amazing smells and Central Texas BBQ flavors to Dallas (and to you!). They are famous for their fatty melt-in-your-mouth brisket, Post Oak smoked prime rib and Kreuz Market sausages—so famous that everything sells out if you get there too late! But now on Goldbelly, you can schedule some to arrive whenever you want.
