Name: Hickory Smoked Prime Rib
Total time: PT11700.0S
Yield: 12
Ingredients: 18 pound Boneless Ribeye Steak; 2 tablespoon Olive Oil; 1/4 cup All-Purpose Spice Rub; 1 tablespoon Barbecue Rub; 1/2 cup Steak Spice Rub; 6 clove Garlic; 1 tablespoon Fresh Rosemary; 1 tablespoon Sage Leaves; 1 tablespoon Fresh Thyme

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.

Peanut-Free

Tree Nut-Free

Main Dish

Dairy-Free

Paleo

American

Grain-Free

Protein Packed

Advanced

Low Salt

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

New Year

Gluten-Free

Beef

Christmas

Date Night

Low-Carb

Shellfish-Free

Dinner

Whole30

Hickory Smoked Prime Rib

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Boneless Ribeye Steak

pound

Olive Oil

tablespoon

All-Purpose Spice Rub

Barbecue Rub

Steak Spice Rub

Garlic

clove

Fresh Rosemary

Sage Leaves

Fresh Thyme

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 {@0:} and tie with butcher string to hold shape during cooking.

Trim excess fat and sinew from Boneless Ribeye Steak (18 pound) and tie with butcher string to hold shape during cooking.

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 {@6:}, then season with {@0:} and {@3:}. In a small bowl combine {@7:}, {@2:}, {@5:}, and {@4:} with {@1:}; apply in a heavy layer to outside of ribeye.

Drizzle the outside with Olive Oil (2 tablespoon), then season with All-Purpose Spice Rub (1/4 cup) and Barbecue Rub (1 tablespoon). In a small bowl combine Garlic (6 clove) [minced], Fresh Rosemary (1 tablespoon) [finely chopped], Sage Leaves (1 tablespoon) [finely chopped], and Fresh Thyme (1 tablespoon) [finely chopped] with Steak Spice Rub (1/2 cup); apply in a heavy layer to outside of ribeye.

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.

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.

Hickory Smoked Prime Rib

3HRS 15MINS

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