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Smoked Prime Rib Poutine

Savoury, cheesy, meaty poutine. Need I say more?
Prep Time 15 minutes
Cook Time 7 hours
Author Chews and Brews


  • 10 - 15 Baby potatoes
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Chopped fresh rosemary
  • Salt and Pepper to taste
  • Mop Sauce 1/4 cup melted butter, 1/4 cup apple cider vinegar, 1 cup apple juice, 1 chopped onion, 1 Tbsp. Worcestershire sauce and 1 tsp. garlic powder
  • Smoked Prime Rib Chunks about 1 cup
  • Cheese Curds you can't have too much, but I used about 3/4 cup
  • Package of Beef Gravy of course homemade gravy is better, so if you have it, use that! I didn't have any unfortunately


  1. Smoke the prime rib for about 6 hours. Mop the prime rib every 30 minutes with a mop sauce made of 1 cup apple juice, 1/2 cup chopped onion, 1/4 cup melted butter, 1/4 cup apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder.
  2. Cut your baby potatoes in quarters (bite size) and place in a foil dish.
  3. Drizzle the potatoes with the olive oil and a generously shake or grind some salt and pepper overtop and add in the fresh chopped rosemary.
  4. Cover the potatoes with tin foil and roast on the barbecue on high heat until golden and crispy, stirring occasionally, for approximately 40 mins.
  5. Prepare gravy according to package directions.
  6. To serve, place the potatoes on a serving dish and add chunks of smoked prime rib over top. Crumble cheese curds over top and drizzle with hot gravy, ensuring the gravy is hot enough to melt the cheese. Enjoy!

Recipe Notes

Adapted from Three Boars Eatery - Brisket Poutine