This recipe is perfect for holiday that you can share with your friends and family and it’s easily accomplished on your smoker.
You Will Need
- 18lb Whole Ribeye Roast
- 2 Tablespoons Olive Oil
- 1/4 cup Killer Hogs AP Rub
- 1 Tablespoons Killer Hogs Hot Rub
- 1/2 Cup Killer Hogs Steak Rub
- 6 cloves Garlic minced
- 1 Tablespoon Rosemary chopped fine
- 1 Tablespoon Sage chopped fine
- 1 Tablespoon Thyme chopped fine
- Butcher Twine
- aluminum Foil
- Creamy Horseradish Sauce (Recipe Below)
Creamy Horseradish Sauce
- 12oz Mayonnaise
- 4oz Creamy Horseradish
- 1 teaspoon Prepared Horseradish
- 1 teaspoon Killer Hogs Hot Sauce
- 1 teaspoon Killer Hogs AP Rub
Mix all ingredients to make the creamy sauce.
First, you need to trim the fats. Then tie it using the butcher twine to hold the shape during cooking.
Drizzle olive oil on top then flip it over to do the other side. Put AP Rub seasoning and pat it after, and apply hot BBQ Rub or your favorite seasoning.
Mix ground steak rub, sage, thyme, rosemary and garlic to make the herb seasoning.
Put the mixture over the prime rib. Flip it over and apply the seasoning on the other side starting with the AP rub, then the BBQ Rub and the herb mixture. Let it rest while preparing the smoker.
Set the smoker’s temperature for about 275 degrees to 300 degrees.
Set the prime rib right on the center of the rack. Close the lid. After about an hour start watching the internal temperature. Stick the probe right down in the middle, and watch it to stop at about 120 to 122 degrees. Close the lid and watch for the temperature to climb.
Once it match on the right temp, remove the prime rib from the pit and place it in a platter. Cover it loosely with aluminum foil to rest for about 15-20 minutes. Total cooking i about 2 1/2 hour.
After it rested, it slice it and partnered with the creamy horseradish sauce, it’s perfect for your taste!