Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.

• 1 Tomahawk Ribeye Steak (about 3 lbs)
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Willingham’s W’ham Original Mild Seasoning
• 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
• 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
• ½ stick (4 Tbsp) unsalted butter, cut into pats

Instructions

1. Trim the Steak
   Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
2. Season Generously
   Rub the steak all over with Worcestershire sauce as a binder.
   Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
   Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
   Finish with a layer of Killer Hogs Steak Rub for texture and crust.
3. Rest & Fire Up the Grill
   Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
4. Smoke the Tomahawk
   Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
   Set your first target internal temp to 120°F.
   Once it hits 120, reset your probe to 128°F and monitor closely.
5. Rest with Butter
   Place pats of butter and a light sprinkle of Steak Rub on a platter.
   Remove the steak from the grill at 128°F and place it directly on butter.
   Tent loosely with foil and rest for 10 minutes.
6. Slice & Serve
   Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.

Smoked Prime Rib cooked with an herb-crust on the Pellet Smoker using Hickory Pellets.

• 5# Prime Rib Roast 
• 2 Tablespoons Olive Oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs TX Brisket Rub 
• 2 Tablespoons Chimi Churri Original Rub
• 1 Tablespoon Garlic Flakes 
• 1 Tablespoon Onion Flakes 

Instructions

1. Prepare pellet grill for indirect smoking at 250°F using hickory pellets.
2. Trim excess fat from prime rib roast and use butcher twine to secure the shape of the roast.
3. Mix together Killer Hogs TX Brisket Rub, Chimi Churri, Garlic and Onion in a small bowl. 
4. 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. 
5. 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.