Pre-soak wood chunks for at least 1 hour.

Preheat your smoker or Big Green Egg to 300 degrees, with place setter.

Remove the Prime Rib from packaging and pat dry with paper towels. Generously apply the rub and let the Prime Rib sit, covered, at room temperature for 2 – 4 hours for best results.

Place the soaked chunks on the coals once your smoker has reached the holding temperature.  Place a drip pan on top of the place setter and cooking grate above the pan. Place the seasoned Prime Rib directly over the drip pan with a smoking thermometer inserted into the center of the Prime Rib and close the lid. We highly recommend using a wireless digital thermometer approved for smoking. Many varieties available at BBQ Galore.

Roast your Prime Rib until the desired internal temperature is reached and let the roast rest for 15-20 minutes before cutting to ensure the juices stay in the roast and off the cutting board.

Enjoy!

For Spiced Pecans:

Preheat grill to 350-400 degrees. Combine egg white, cayenne pepper, sugar, and salt in a mixing bowl. Add shelled pecans and coat with the egg white mixture. Spread onto a grill topper or sheet pan and roast until golden brown, about 15-20 minutes.

For Brussel Sprouts:

Preheat grill and grill topper over medium heat. Combine brussel spouts and shallots in a bowl and lightly coat with cooking oil. Season with salt and pepper. Pour brussel sprouts and shallot mix onto the preheated grill topper, roasting until golden brown and tender. Return brussel sprouts to a bowl and adjust seasoning with salt and pepper to taste. Add toasted, spiced pecans, mix well and serve.

Preheat grill and grill topper to 350 degrees. Before placing potatoes, turn off half the burners and stabilize the temperature to cook using indirect heat.

Once potatoes are cut, coat them well with oil and season with salt and pepper.  Place potatoes on the grill topper over the burners that have been turned off and cook for about one hour, turning every 10 minutes, until tender. Remove potatoes from the grill and place in a bowl covered with plastic wrap.

Using your side burner, heat the butter, olive oil, and garlic in a sauce pan. Toast the garlic until golden brown, then turn off heat and mix in the thyme. Add the garlic mixture to the potatoes, tossing until well coated, then cover with plastic to steam for another 5-7 minutes before serving.