I’ve been making meatball subs for years, and the real secret is putting mozzarella on each meatball before broiling. That way, every bite gives you that perfect cheese pull. These aren’t your typical deli subs—the homemade meatballs stay tender and juicy, the marinara clings just right, and the toasted rolls actually hold up without getting […]
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For this recipe I picked up a nice, boneless, 5lb Prime Rib Roast from WalMart for about $66… and I turned it into something that is worthy of that Holiday Table. I seasoned it with beefy flavors, garlic and onions and then smoked it on a pellet smoker with Hickory pellets until it was medium rare (120 internal).
Prepare pellet grill for indirect smoking at 250°F using hickory pellets.
Trim excess fat from prime rib roast and use butcher twine to secure the shape of the roast.
Mix together Killer Hogs TX Brisket Rub, Chimi Churri, Garlic and Onion in a small bowl.
Drizzle the outside with olive oil for a binder. Season with a layer of Swine Life Prime Beef Rub. Then generously rub the outside of the prime rib roast with the TX Brisket seasoning mixture.
Place the prime rib on the smoker – use an internal meat probe to monitor internal temps. When temperature in the center of the roast reaches 120°F, remove from smoker and allow prime rib to rest for at least 20-30 minutes before slicing.
Keywords: prime rib, prime rib roast, walmart meat, walmart prime rib, smoked prime rib, prime rib on the grill, how to smoke a prime rib
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