Prepare smoker or grill for indirect cooking at 275 degrees F (135 degrees C), add 2 chunks of hickory wood for smoke flavor.
Trim excess fat and sinew from Boneless Ribeye Steak (18 pound) and tie with butcher string to hold shape during cooking.
Drizzle the outside with Olive Oil (2 tablespoon), then season with Killer Hogs The A.P. Rub (1/4 cup) and Killer Hogs Hot BBQ Rub (1 tablespoon). In a small bowl combine Garlic (6 clove), Fresh Rosemary (1 tablespoon), Sage Leaves (1 tablespoon) and Fresh Thyme (1 tablespoon) with Killer Hogs Steak & Chop Rub (1/2 cup); apply in a heavy layer to outside of ribeye.
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.
Rest the Prime Rib for a minimum of 20 minutes before carving. Serve with creamy horseradish or au jus.