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RECIPE
9 INGREDIENTS5 STEPS3HR 15MIN

Hickory Smoked Prime Rib

5.0
1 Ratings
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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.
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.

3HR 15MIN

Total Cooking Time

9

Ingredients
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.
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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Directions

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Step 1
Prepare smoker or grill for indirect cooking at 275 degrees F (135 degrees C), add 2 chunks of hickory wood for smoke flavor.
Step 2
Trim excess fat and sinew from Boneless Ribeye Steak (18 pound) and tie with butcher string to hold shape during cooking.
Step 3
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.
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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