How to smoke a Lip-On Rib-Eye
(a Boneless Prime Rib)
Smoking a boneless prime rib low and slow on a smoker cooker is easy to slice thin or thick like a steak (Lip-On Ribeye steaks). This cut of meat is very popular for large parties.
Paul Kirk CWC, Ph.B., B.S.A.S., (also known as the Kansas City Baron of Barbecue) shared this recipe at one of Lang BBQ Smokers’ Q-School smoker cooking classes.
In the classes Chef Paul teaches backyard grillers, competitors, and commercial chefs how to develop their own flavor profiles. Chef Paul has authored or coauthored 12 barbecue books that you can find on Amazon or his website. His recipe book Paul Kirk’s Championship Barbecue has a great recipe for a Barbecued Lip-On Ribeye with Horseradish Paste.
Methods of Cooking this Recipe
- 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
- 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
- Medium Rare 140 F
- Medium 160 F
- Well Done 170 F