Michael Symon

In my humble opinion, the only thing better than roasted prime rib is smoked prime rib. The seductive flavor of the wood smoke and spice mingles with the flavorful beef to create a dish of epic proportions—trust me. When I’m looking for a real showstopper of a dish to impress guests, this is one of my go-to recipes. This technique calls for a higher smoker temperature and shorter cook time because you don’t want to push the meat past medium like you do with regular barbecue, since prime rib is a naturally tender cut.

This is a great recipe for people who are just getting their grill game going. Not only is it easy as pie to master, but the combination of grilled pork and mostarda is a showstopper. Mostarda is a sweet-and-savory condiment made with fruit, herbs, and spices that goes great not only with grilled meats but also rich cheeses. Mostarda can be stored for months in the refrigerator, so go ahead and make a big batch so you always have some on hand when you fire up the grill.

I absolutely love the flavor and aroma of real Mexican mole. It has an exotic quality to it from the nuts, chiles, spices, and bitter Mexican chocolate. The result is a deeply complex sauce that is rich, multidimensional, and unforgettable. I know the ingredient list looks long and intimidating, but I think you’ll agree that the results are worth the effort. Save this recipe for a special dinner with family or friends. I like to serve this dish over steamed rice with plenty of fresh cilantro and Spicy Marinated Onions.