Heart Shaped Prime Rib Roast
If you’re looking to impress someone special—or just want to show off a little backyard BBQ flair—this Heart-Shaped Prime Rib is the move. Butterflied to resemble a heart and seasoned with a bold combo of Revolution Barbecue rubs, it’s smoked low and slow, then seared hot for that perfect crust. It’s a beautiful centerpiece, whether you're celebrating love, family, or just a deep appreciation for perfectly cooked beef. Inspired by the idea of putting heart into everything we cook, this roast is more than just a meal—it’s a message. Fire up the smoker and get ready to share the love.
Love at First Slice: Heart-Shaped Prime Rib Roast
Glenn Connaughton
8
15 minutes
3 Hours
1090
Main Dish
This heart-shaped prime rib is more than just a meal—it’s a statement. Butterflied to resemble a heart, this 8-pound Black Angus roast is seasoned with Revolution Barbecue’s Texas Beef and Kansas City Rubs, then smoked low and slow before getting a high-heat sear for a flavorful crust. Whether you’re celebrating love, hosting a special dinner, or just showing off your BBQ skills, this recipe delivers both flavor and flair. Cooked on a Traeger Grill, it’s tender, juicy, and unforgettable. Perfect for holidays, date nights, or anytime you want to put your heart—and your smoker—into dinner.
Ingredients
- 1 (8-pound) boneless Black Angus prime rib roast
- 2 tablespoons hot sauce (we used Texas Pete’s as the binder)
- 3 tablespoons Revolution Barbecue Texas Beef Rub
- 3 tablespoons Revolution Barbecue Kansas City BBQ Rub
Directions
Start by prepping your prime rib. With a sharp knife, carefully slice it lengthwise down the center—don’t cut all the way through. You want to butterfly the roast so that when opened, it resembles a heart shape.
Rub the entire roast—inside and out—with your hot sauce binder. Then season generously with both the Texas Beef Rub and Kansas City BBQ Rub, pressing the rub into every surface to build that flavor foundation.
Fire up your smoker and set it to 225°F. Once it's holding steady, place the prime rib heart-side open on the grates. Smoke for about 2 hours and 45 minutes, flipping the roast after the first hour to help it cook evenly. You're looking for an internal temperature of around 115°F before moving to the sear.
When it hits that mark, pull it from the smoker and crank your heat up to 475°F. This next stage is where the bark really develops.
Once your smoker, grill, or oven is ripping hot, return the roast. Sear it open-side up for 6 minutes. Then carefully fold it over to form that heart shape again. Sear fat-side down for 5 minutes, then flip and sear the fold side for another 5 minutes. That high heat will bring out the crusty, caramelized bark you’re after.
Let the roast rest for 20 minutes under a loose foil tent. Then slice, serve, and get ready for compliments.
