Cooking for the holidays? This hickory smoked prime rib is going to be a crowd favorite, something you’ll be hearing about until you cook it again next year!
Herb Crusted Ribeye Ingredients
- Whole Ribeye Roast
- 2 Tbsp Olive Oil
- 1/4 Cup All-Purpose Rub
- 1 Tbsp Hot Rub
- 1/2 Cup Steak Rub
- 1 Tbsp chopped Rosemary
- 6 cloves of Garlic
- 1 Tbsp chopped Sage
- 1 Tbsp chopped Thyme
Herb Crusted, Hickory Smoked Prime Rib Tutorial
SETTING UP YOUR PIT
First up, let’s prepare the cooker. Set it up for cooking over indirect heat, in the 275ºF range. If you want to add smokey flavor, add 1-2 chunks of hickory wood a few minutes before the cooking starts.
PREPARING THE PRIME RIB ROAST
While the pit is warming up, take the time to prepare the ribeye roast. Trim any excess fat off, and tie it tightly with butchers string. This will keep the roast in shape during cooking.
Now drizzle the outside with olive oil, until every surface has been covered. Then season with one light coating of all purpose rub, followed by a light coating of your hot rub.
Finely chop the herbs, then combine them with the steak rub in a small bowl. Apply a heavy layer of this mix to the outside of the ribeye roast.
Let the beef sit at room temperature (covered) for a few minutes to sweat through the rub.
COOKING THE RIB ROAST
Place the whole ribeye roast over indirect heat, and set up your meat thermometer. Let it cook until internal temperature reaches 125ºF, or cook to your desired doneness.
Rest the prime rib roast for at least 20 minutes before carving. Best served with creamy horseradish or au jus.