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Remove the tenderloin from the cryo-vac package, pat dry with paper towel and place onto a cutting board.
Carefully separate the layer of silverskin from the top of the tenderloin and down into the front chain.
Remove the chain by cutting along the barrel of the tenderloin and into the head of the tenderloin.
Trim off the second layer of silverskin being careful not to remove any of the meat.
Flip the tenderloin over and trim off any of the 'feathers' or connective tissue.
Lightly oil with the Canolive oil.
Season on all sides with Prime Rib Rub-a-Dub or Standard Rub-A-Dub or a 50/50 blend of both.
Allow the rub to sit on the tenderloin for 20 minutes while preparing the egg for direct cooking.
Preheat the Big Green Egg to 350 degrees, with the fire started more towards the back of the egg and load with preferred smoking wood chunks.
Adjust bottom and top vents to maintain temp at 350 degrees.
Place the tenderloin over the heat/flame and sear for 5-7 minutes on all sides.
Move the tenderloin towards the front of the egg for indirect searing and cooking.
Close the lid and cook at 350 degrees until the internal temp hits 125 degrees.
Remove from the Big Green Egg at 125 degrees to allow for resting and carry over.
Slice and enjoy with Au Jus or Horsey Sauce.