A lip-on rib-eye is a boneless prime rib roast. Because there is no bone in it, this is a great recipe for a large party or a Super Bowl Party.
Author: Chef Paul Kirk
Recipe type: Smoker Cooker
Cuisine: Barbecue
Serves: 4-10
Ingredients
1 Lip-On Rib-Eye (9 to 12 pounds)
½ cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed
Instructions
Prepare the stick burning smoker cooker to reach a temperature of 230º degrees F.
Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste.
Smoke low and slow at 230º degrees F to 250º degrees F for about 4 hours or until it reaches an internal temperature of 140º degrees F for medium rare or longer if desired.
Let the rib-eye roast rest 15 minutes before slicing
Notes
Lip-On Rib-Eye roast temperatures for: - Medium Rare 140 F - Medium 160 F - Well Done 170 F
Recipe by Lang BBQ Smokers Recipe Blog at https://www.langbbqsmokers.com/blog/smoked-boneless-prime-rib-eye-roast/