I’ve never quite understood why people lost their minds over thick cuts of prime rib, mainly due to the fact that I’d never had it. After just one bite of this sandwich I knew my life would never be the same. This ribeye roast yielded some of the most tender and flavorful beef I’ve ever experienced. The combination of slow roasted fork tender beef and the creamy house made aioli make this an electrifying and tasty experience.
Ribeye Rub Ingredients:
Cracked Black Pepper
Mayonnaise – 2 Cups
Lemon Juice – 1
Sea Salt – 1 TBSP
Garlic – 1 Bulb
Cracked Black Pepper – 2 TBSP
White Sugar – 6 TBSP
Sesame Oil – 1 TBSP
1. Load the Big Green Egg with with 6 to 8 chunks ofWestern Brand Mesquite Wood > Buy It Now at Amazon.
2. Finely chop the fresh herb leaves and place in a medium sized mixing bowl.
3. Mix the kona coffee, dried onion, CBP and salt into the mixing bowl along with the fresh herbs.
4. Rub EVOO over the ribeye gently working the oil into the fibers of the roast.
5. Liberally spread the herb and dry rub mixture over the roast until a paste like texture forms.
6. Allow the ribeye roast to rest at room temperature until the Big Green Egg has warmed to at least 350 degrees fahrenheit.
7. Smoke the ribeye roast for approximately 90 minutes until the temperature reaches 120 to 140 degrees fahrenheit depending on your preference.
8. Once the ribeye roast has reached the desired temperature pull it and allow it to rest for up to one hour.
9. After you’ve pulled the roast from the Big Green Egg begin preparing the aioli.
10. Add one bulb of garlic to a food processor and run until the garlic is pureed.
11. In a large mixing bowl add the mayonnaise, juice from one lemon, garlic, salt, CBP, white sugar and sesame oil.
12 .Mix all of the aioli ingredients until the mixture is smooth and creamy. For best results you may want to prepare the aioli a day in advance of smoking the ribeye roast.
13. After the ribeye roast has had adequate time to rest slice the roast based on your own thickness preference and serve as prime rib sandwiches on a toasted pretzel bun topped with the aioli.