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RECIPE
9 INGREDIENTS5 STEPS3hr 15min

Hickory Smoked Prime Rib

5.0
1 Ratings
Holiday or not, this delicious herb-crusted prime rib is a cinch in your smoker and is sure to impress your guests. Pairs perfect with horseradish sauce and your favorite sides.
Hickory Smoked Prime Rib Recipe | SideChef
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Holiday or not, this delicious herb-crusted prime rib is a cinch in your smoker and is sure to impress your guests. Pairs perfect with horseradish sauce and your favorite sides.
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
3hr 15min
Total Time
$16.80
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
18 lb
Boneless Ribeye Steak
2 Tbsp
1/4 cup
Killer Hogs The A.P. Rub
1 Tbsp
Killer Hogs Hot BBQ Rub
1/2 cup
Killer Hogs Steak & Chop Rub
6 cloves
Garlic , minced
1 Tbsp
Fresh Rosemary , finely chopped
1 Tbsp
Sage Leaves , finely chopped
1 Tbsp
Fresh Thyme , finely chopped
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Nutrition Per Serving

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CALORIES
1273
FAT
75.2 g
PROTEIN
135.0 g
CARBS
14.3 g

Cooking Instructions

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Step 1
Prepare smoker or grill for indirect cooking at 275 degrees F (140 degrees C), add 2 chunks of hickory wood for smoke flavor.
Step 2
Trim excess fat and sinew from Boneless Ribeye Steak (18 lb) and tie with butcher string to hold shape during cooking.
Step 3
Drizzle the outside with Olive Oil (2 Tbsp) , then season with Killer Hogs The A.P. Rub (1/4 cup) and Killer Hogs Hot BBQ Rub (1 Tbsp) . In a small bowl combine Garlic (6 cloves) , Fresh Rosemary (1 Tbsp) , Sage Leaves (1 Tbsp) and Fresh Thyme (1 Tbsp) with Killer Hogs Steak & Chop Rub (1/2 cup) ; apply in a heavy layer to outside of ribeye.
Step 4
Place the whole ribeye on the smoker and cook until internal temperature reaches 120-125 degrees F (48-51 degrees C) or your desired doneness, about 2 1/2 hours.
Step 5
Rest the Prime Rib for a minimum of 20 minutes before carving. Serve with creamy horseradish or au jus.
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Nutrition Per Serving
Calories
1273
% Daily Value*
Fat
75.2 g
96%
Saturated Fat
28.2 g
141%
Trans Fat
3.1 g
--
Cholesterol
438.0 mg
146%
Carbohydrates
14.3 g
5%
Fiber
0.3 g
1%
Sugars
0.5 g
--
Protein
135.0 g
270%
Sodium
978.4 mg
43%
Vitamin D
0.7 µg
3%
Calcium
48.4 mg
4%
Iron
18.2 mg
101%
Potassium
2445.2 mg
52%
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