- Whole Boneless Ribeye
- Butchers Twine
- Olive Oil
- 3/4 cup Tones Rosemary Garlic Seasoning
- 4 tbsp. Black Pepper
- 2 tbsp. Hazelnut Coffee (any coffee is fine, but medium roast is best)
- 1 tbsp. Onion Powder
- 2 tbsp. Kosher Salt
- 1 tbsp. Cumin
- 2 tbsp. Brown Sugar
Prepare prime rib seasoning one day in advance. Combine seasoning, pepper, coffee, powder, salt, cumin, and sugar and place in bag. Remove silverskin from ribeye. Use butchers twine to wrap the prime rib in a circular shape. Coat with olive oil and apply seasoning heavily.
Preheat Silverbac or Grilla to 225°F. Put your prime rib on the grill and smoke for 3-4 hours until center is approx. 115°F-120°F. Remove prime rib and re-season as desired. Heat Silverbac to 500°F. Sear prime rib, rolling angle every 3 minutes. Serve once the internal temperature at the center reaches 135°F.
Glaze your prime rib with Grilla Horseradish sauce.