The holidays are right around the corner, and you may be in need of some good recipes this season. These are some of my family’s go-to recipes for the holidays:

Smoked Reverse Seared Standing Prime Rib Roast:

Ingredients:
10-12 pound bone-in prime rib roast (3-4 bones)
One teaspoon of coarse salt per pound of meat
Dizzy Pig Red Eye Express BBQ Rub (or rub of choice)
Two sticks of unsalted butter
Six sprigs of fresh rosemary (approximately a fourth of a cup)
Six sprigs of fresh thyme (approximately an eighth of a cup)
One teaspoon of minced garlic

Instructions:
French cut the bones of the roast for presentation.
With butcher twine, truss (tie) prime rib to ensure the outer layers of meat. Do not pull away from the rib-eye during the roasting process.
Apply one teaspoon of coarse salt per pound of meat to prime rib, and rest on an elevated grid baking rack for at least 24 hours, uncovered, in the refrigerator to dry brine.
After a dry brining is complete, apply light dusting of the Dizzy Pig Red Eye Express BBQ Rub or your rub of choice to roast.
Make compound butter by combining softened butter, minced rosemary, minced thyme and minced garlic.
Cover the entire roast with the compound butter and return to the refrigerator.
Preheat your smoker/grill to 275 degrees fahrenheit and set-up for indirect cooking. Include flavoring wood chunks, chips or pellets to apply smoke flavor. Wait for the smoke to turn clear “bluish” to avoid acrid smoke flavor.
Place the prime rib roast bone side down in the grill/smoker and smoke 2-4 hours or until the internal temperature measures 115 degrees fahrenheit.
Pull the meat and let it rest while you set-up the grill for direct fire cooking and preheat to 450-500 degrees fahrenheit.
Place the rub roast back on the grill and cook until there is a sear on all sides or internal temperature reaches 130-135 degrees fahrenheit for medium rare. Adjust internal temperature to your desired level of doneness.
Pull the roast and let it rest for 20-30 minutes. Remove the butcher twine, and the bone section of the meat. Slice to desired thickness, serve and enjoy!

Graham Cracker Toffee:

Ingredients:
28 graham cracker squares
One cup of butter
One cup of light brown sugar
One teaspoon of vanilla extract
One half teaspoon of salt
One half cup of pecans
One half cup of chocolate chips
Holiday Sprinkles or M&Ms to garnish

Instructions:
Preheat the oven to 350 degrees fahrenheit.
Line a large ungreased baking pan with sides with graham crackers, breaking in half if necessary to line the pan.
Melt the butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for two minutes, stirring constantly. Remove from the heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat.
Sprinkly the pecans to half of the graham crackers and bake in the oven for 10-12 minutes until it is bubbly all over. If you prefer it a little crunchier, bake it for two more minutes.
Remove from the oven and sprinkle chocolate chips on the half without pecans. Allow it to melt for a few minutes, then spread with spatula and garnish with holiday M&Ms or sprinkles.
Allow to completely cool and cut into squares. Store at room temperature in an airtight container.

Chocolate Fudge:

Ingredients:
Two and a half cups of sugar
A half of a cup of butter
Two thirds a cup of evaporated milk
One jar of seven ounce marshmallows creme
One 12 ounce package of chocolate chips.
One teaspoon vanilla extract

Instructions:
Line pan with foil and butter foil
Combine sugar, butter and evaporated milk in a saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil five minutes stirring constantly.
Remove from heat and add marshmallow creme and chocolate chips.
Blend until smooth.
Stir in vanilla.
Pour in pan and let cool to room temperature.
Cut into squares and refrigerate until firm.