Smoked prime rib is a culinary gem that finds its roots in the tradition of American barbecue, particularly in the city of Kansas City, famous for its unique and flavorful style of meat preparation. This dish represents an exquisite blend of ancestral techniques and modern smoking methods, becoming a masterpiece in specialized restaurants. In different Latin American countries, this cut of meat may be known as "smoked beef ribs" or simply "BBQ ribs," although the way of preparing it and the seasonings vary by region, always maintaining that characteristic touch that enhances the intense and juicy flavor of the meat.
Rich Davis, renowned in the world of barbecue, popularized this recipe, which is distinguished not only by the quality of the prime rib but also by the delicate balance between smoky flavors, the dry rub, and fresh herbs, creating an unforgettable gastronomic experience. This dish is a clear example of the art and passion hidden behind every traditional barbecue in Kansas City.
