INGREDIENTS

• 3-5 rib ribeye roast (8-10lbs) ideally from the chuck-end with good marbling

• Salt & Pepper or BBQ rub

• Butchers’ twine

• Maple bacon (as much as you like!)

• Compound butter

COOKING INSTRUCTIONS

Serves 6-8

1. Carefully work knife through prime rib, peeling back meat to open and increase surface area (see video)

2. Season entire inside with salt & pepper, or add your favorite steak rub/seasonings

3. Sear entire surface with torch (optional) then add as much cooked maple bacon as you would like. I suggest going heavy.

4. Roll-up roast, tie with butchers’ twine and coat entire roast with compound butter, top with more steak rub if desired.

5. Smoke or roast in oven at 250F until internal temp of 128 for medium rare (about 3 hours), 137 for medium, 145 for well-done. Set drip pan below roast

6. If exterior has not developed a thick enough bark when temp is reached, remove roast for 15 minutes, increase smoker/oven temp and roast until desired crust is formed. Rest for at least 20 minutes, strain juices from drip pan.

7. Slice and dip into juices as desired. Enjoy!