Kamado Joe Prime Rib

Ingredient List:

• 1 — Boneless ribeye roast (4 lb roast for this recipe)
• 1 — John Henrys Old Stockyard Steak Seasoning
• 1 — Grapeseed oil
• 3–4 — Hickory wood chunks

Internal Temperature Cooking Guide (Plus 10 minute rest time):

Rare: 110°F (final temp about 120°F)

Medium/Rare: 125°F (final temp about 135°F)

Medium: 130°F (final temp about 145°F)

Items available at Smoke N’ Fire.

Instruction:

1. Preheat grill to 500°F (260°C).
2. Lightly brush olive oil on the top and bottom of the roast (not the sides).
3. Rub a generous amount of John Henry’s onto the areas with the olive oil.
4. Place the roast on the grill and sear the top and bottom for three minutes each.
5. Remove the roast from the grill, fully close the top vent and close the bottom draft door halfway until the temperature is lowered to 300°F (150°C).
6. Remove the cooking grate and place the wood chunks on the outer edges of the lit charcoal. The dry wood will smoke immediately and the damp chunks will begin to smoke as it dries for a consistent smoke during cooking.
7. Insert the heat deflector with the ceramic plate in the bottom position. Insert a drip pan and cooking grate.
8. Place the roast back on the grill and maintain a temperature of 250°F (120°C).
9. Remove the roast after the internal temperature reaches 125°F (52°C) for medium. About 1 1/2 hours for a 4 lb roast.
10. Wrap the roast in aluminum foil, then wrap it in a bath towel or place it in a small cooler.
11. Allow the roast to rest for 10 minutes.
12. Unwrap and slice to the desired thickness.

Serve Immediately!

Creamy Horseradish Sauce

1/4 to 1/2 cup prepared horseradish
1 pint (2 cups) sour cream
2 tbsp fresh lemon juice
1 tsp salt

In a medium bowl, combine ingredients and stir thoroughly until well mixed and creamy. Refrigerate until read to serve.

Garlic Blue Cheese Sauce

• 3/4 cup — Heavy cream
• 1 medium — Garlic clove, thinly sliced
• 6 oz — blue cheese, crumbled
• Ground black pepper

In medium saucepan over medium-high heat, bring cream and garlic to a boil. Lower heat and simmer until the cream coats the back of a spoon (approximately 5–10 minutes). Remove from heat. Stir in the blue cheese and add pepper to taste.

Enjoy!!