Man I love to cook...this year I am doing a Ribeye Roast on the smoker. Anyone have experience with this?

Never cooked one myself, but that's usually what we have at Christmas. My brother-in-law does it on his Traeger and it's delicious.This year we're having tamales...

Never been able to afford that, but one day............. It is on my list.

Good luck with your cook, I am sure it will be happily consumed by all, please post pics

Thanksgiving is our holiday to have fun food. This year we fried fish. Christmas is always traditional so we have to have a stupid turkey. I’m going to smoke it so it is guaranteed to be dried out and raw at the same time.

Prime rib in a rotissere --- with a whiskey/ spice and sugar rub ---- amazing

I cook one every year or two. After trying a lot of recipes, I settled on a recipe that has never let me down. It is an oven recipe, but it is pretty problem free.

https://justcookwell.com/perfect-prime-rib-everytime/

We are going to smoke a prime cut prime rib roast. This will be the 4th year in a row.

I smoked an 8 lb boneless prime ribeye roast ($$$$) last year on my offset stick burner following this recipe and it turned out amazing (according to my wife and neighbors. I prefer ribeye steaks). The fresh herbs really were the trick. Good luck!
[img]https://www.billyparisi.com/smoked-prime-rib-recipe/[/img]

We had that at Thanksgiving, but I didn't cook it. Definitely one of my favorites.

I'll be cooking for Christmas Eve, but nothing nearly that fancy. Our usual is venison chili and that is exactly what it will be again this year. No one ever complains so I guess it's good enough. Oh, and no beans in mine.

We have had a rib roast every year for the past several, not gonna be able to this year. Maybe for new year’s

We're having frozen pizza. Balling.

Prime rib on smoker is great but my advice is use the smoker in reverse sear method. Smoke low until just below desired interior temp. Good temp probe or wireless probe is a huge plus. Pull and rest while cranking a grill or over to 500+ to sear it after the rest. Can’t beat it I promise you!

Yes but its better at 350 then 250....pellet grill. Reverse seared wasn't bad when I had my BGE out of the garage storage.

As stated fresh herbs are good to buy. I'm going to give this salt herb a try.
They tossed it in like a ninja blender which isn't posted.

9-10 lb bone in prime rib using the 500* method as mentioned above.

It's a Christmas Tradition so I won't be skipping it any time soon.

Prime rib roasts are great either roasted in the oven or smoked, but it was the only FAIL I've ever had in a Big Easy cooker.

Our big family Christmas is always on Christmas Eve and our tradition is to have finger foods instead of a big meal. We graze all day on sliders, thick cut ham, cheeses, and various hand-held dessert items and candies. Start everything off about 10:00 a.m. with mimosas and coffee, and finish up with pecan and chocolate pies in the evening.