Prepare smoker or grill for indirect cooking at 275 degrees F (140 degrees C), add 2 chunks of hickory wood for smoke flavor.
Trim excess fat and sinew from
Boneless Ribeye Steak (18 lb)
and tie with butcher string to hold shape during cooking.
Drizzle the outside with
Olive Oil (2 Tbsp)
, then season with
Killer Hogs The A.P. Rub (1/4 cup)
Killer Hogs Hot BBQ Rub (1 Tbsp)
. In a small bowl combine
Garlic (6 cloves)
Fresh Rosemary (1 Tbsp)
Sage Leaves (1 Tbsp)
Fresh Thyme (1 Tbsp)
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.