It’s a beautiful thing turning a whole ribeye roast into a delicious, smoked Prime Rib. This recipe is the best Christmas gift you can share with your friends and family; and it’s easily accomplished on your smoker.
Hickory Smoked Prime coated in extra virgin olive oil, seasoned with Killer Hogs AP Rub and Hot Rub, and rubbed on the outer layer with a variety of herbs and Killer Hogs Steak Rub.
Author:Malcom Reed
Ingredients
18lb Whole Ribeye Roast
2 Tablespoons Olive Oil
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1/4 cup Killer Hogs AP Rub
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1 Tablespoons Killer Hogs Hot Rub
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1/2 cup Killer Hogs Steak Rub
6 cloves Garlic minced
1 Tablespoon Rosemary chopped fine
1 Tablespoon Sage chopped fine
1 Tablespoon Thyme chopped fine
Directions
Prepare smoker or grill for indirect cooking at 275 degrees, add 2 chunks of hickory wood for smoke flavor.
Trim excess fat and sinew from ribeye roast and tie with butcher string to hold shape during cooking.
Drizzle the outside with olive oil, season with AP Rub and Hot Rub.
In a small bowl combine fresh herbs with Steak Rub; apply in a heavy layer to outside of ribeye.
Place the whole ribeye on the smoker and cook until internal temperature reaches 120-125 or your desired doneness about 2.5 hrs.
Rest the Prime Rib for a minimum of 20 minutes before carving. Serve with creamy horseradish or au jus.
