Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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
All-Purpose Spice Rub (1/4 cup)
and
Barbecue 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
Steak Spice 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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSSmoked Crown Roast of Pork
Grilled BBQ Shrimp Po'Boy
Spinalis Steaks with Garlic Butter
Mississippi Pork Roast
Smoked Turkey Tacos
Smoked Porterhouse Steak
Smoked Turkey Legs
Brown Sugar Chipotle Flanken Short Ribs
Smoked Hamburgers
Grilled Pulled Pork Pizza
Killer Margarita
Grilled Tri Tip
Jerk Style Spare Ribs
Ribeye Steak Sandwich
Football Explosion
Southern Style Deviled Eggs
Recommended Recipes
{{name}}