Hickory Smoked Prime Rib

Herb Crusted, Prime Rib Smoked with Hickory Wood

#SmokedPrimeRib #PrimeRib #HowToBBQRight

Hickory Smoked, Herb Crusted Prime Rib

I start with an 18lb boneless whole ribeye from Sams Club. Remove it from the cryovac packaging and use paper towel to soak up any moisture.

Place it on a cutting board and remove the sinew and excess fat. Tie the ribeye with Butcher Twine down the length of the entire roast spacing the twine 1 1/2” apart. This will help it cook more evenly and maintain shape.

For this cook I fired up my Gateway Drum but you can easily use any grill or smoker. Just set it up for indirect cooking at 275 degrees. I ran a bed of lump coals with a couple chunks of hickory for smoke flavor.

As soon as the pit reaches temp, place the ribeye on the center of the cooking grate and let the smoke roll. At this point all you have to do is let it cook until it hits desired doneness. For me it’s 120-124 degrees internal. I use a wired meat probe stuck into the middle of the Prime Rib to watch the internal temperature with a close eye. The biggest mistake you can make is over cooking a gorgeous cut of beef like this.

When the alarm goes off, transfer the Prime Rib to a large platter and tent it with foil. Wait at least 20 minutes before carving. (This step is crucial too!)

When ready to serve use a large slicer knife to cut the Prime Rib into desired slices. I like to serve it with a creamy horseradish sauce and the left over juices from the platter. Prime Rib is one meat center piece that should be on every Holiday Table!

Ingredients:
- 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

Directions:
1. Prepare smoker or grill for indirect cooking at 275 degrees, add 2 chunks of hickory wood for smoke flavor.

2. Trim excess fat and sinew from ribeye roast and tie with butcher string to hold shape during cooking.

3. Drizzle the outside with olive oil, season with AP Rub and Hot Rub.
In a small bowl combine fresh herbs with Steak Rub; apply in a heavy layer to outside of ribeye.

4. Place the whole ribeye on the smoker and cook until internal temperature reaches 120-125 or your desired doneness about 2.5 hrs.

5. Rest the Prime Rib for a minimum of 20 minutes before carving. Serve with creamy horseradish or au jus.

Connect With Malcom Reed:

[RayMacksKitchenandGrill]

Malcolm Reed...you're the BEST at what you do.

[joewadsworth]

The moment when Malcolm tastes his cooking at the end of these videos brings me more joy than you can even imagine.

What a legend.

[jhagestad]

Malcolm, I love how positive you are saying use whatever seasoning you like. It would be easy for you to push only your products but you’re so cool about seasoning! You produce the best videos - keep up the great work!

[fishhead]

Shout out to whoever does your editing. Always moving and no down time. Editing as good as smoking. Amen.

[swetypalms]

Forget the presents, THIS is all I want for Christmas!

[zerohero]

Find someone that feels about you how Malcolm feels about that prime rib.

[ARluvr]

Tip of the day. Don’t watch this man while hungry it’s bad news lol.

[garretwill]

I love how humble Malcolm is and how he doesn’t pressure you into buying his products. He obviously uses his brand of seasoning and the grills he has available to him but he doesn’t tell you that that’s the way it has to be to cook good food. Also you can tell he genuinely loves what he does and enjoys every minute of the cook and that’s what keeps me coming back to watch every video he posts

[WKYanks]

Sir, I followed your directions for my first smoked Prime rib attempt and it was a huge success!! I had a 12 lb. Bone in rib roast and the only variance I made was I brought the internal temp up to 140 so my wife would be happy. Thank you for Sharing you knowledge and experience!!

[gohanss]

Malcom I gotta tell you, I followed your instructions and it's the best prime rib I've ever had. You're the man

[MS-bjoe]

The fact that you put the complete description on the video of ingredients, prep, cook times, tips...and the video presentation is flawless. My God, man....well done!

[brgable]

lol “take a pause for the cause!” I’ll be using that line!

[CK-gkog]

Really enjoy your videos. They are detailed and straight forward. Best part is, you don't come off as if you know more than everyone else. That's refreshing for YouTube videos now days.

[scottsinnett]

No one comes close !!! Mr Reed ... the Master !!!

[JasonShultz]

Malcolm Reed is my spirit animal. I LOVE all this videos AND his seasonings.

[madslashers]

Sweet, sweet Jesus! Thank you for blessing us with Malcolm! I’ve learned so much from him!

[FireWaterCooking]

I am getting ready to do a Prime Rib for Christmas.. Great Cook Malcolm!

[justajoe]

I’ve been watching you for years my friend. Graduated to cheap gas grills to 600 gallon, 35 gal, and 65 gall9n Pitts. My first was your ribs I cook almost every weekend and I’m always challenged and never bored. My whole family gathers on church every Sunday to fellowship and enjoy good food. Thank the Lord for you sir!!!

[skcusihc]

Always great content Malcom! I got into BBQ about 10 years ago and a couple years ago told my Dad that I would bring prime rib to Christmas. He responded that he doesn't really like prime rib. He ended up serving a cheap water logged rubber ham instead. To this day, he's never had my BBQ. I grew up thinking steak was overrated as I only had it cooked to death under a broiler.

[BanTheCrookedBlueLine]

This is already my favorite channel and I'm only 10 seconds in. This man is a hero