Empty My Fridge
Hickory Smoked Prime Rib
Ingredients
- Beef18 lb + ½ cups
- Olive oil2 tbsp
- Killer Hogs AP Rub¼ cups
- Killer Hogs Hot Rub1 tbsp
- Garlic · minced6 cloves
- Rosemary · chopped1 tbsp
- Sage · chopped1 tbsp
- Thyme · chopped1 tbsp
Instructions
- Prepare a smoker or grill for indirect cooking at 275°F, adding 2 chunks of hickory wood for smoke.
- Trim excess fat and sinew from the ribeye and tie it with butcher's string to hold its shape.
- Drizzle the outside with olive oil, then season with the AP Rub and Hot Rub.
- Combine the chopped rosemary, sage and thyme with the Steak Rub in a small bowl, then coat the outside of the ribeye with a heavy layer.
- Put the whole ribeye on the smoker and cook until the internal temperature reaches 120–125°F, or your desired doneness, about 2.5 hours.
- Rest the roast for at least 20 minutes before carving.
Summarized from HowToBBQRight's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.