Special thanks to our friends at BroilKingBBQ.com for permission to use this recipe in our 2024 World of Barbecue series as we feature USA-inspired recipes throughout November.
Set it and forget it! This cooking method allows you to mix and mingle while your Keg does all the work and you get all the credit.
INGREDIENTS:
- 1, 5-pound (2 kg) Prime Rib Roast bone out
- 1/4 cup Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chilli powder
DIRECTIONS:
- Pat the meat dry with paper towels.
- Mix the mustards, Worcestershire sauce, and garlic in a small bowl, and brush generously all over the meat. Combine all the dried herbs and spices in a small bowl and sprinkle generously over the mustard. Allow to sit at room temperature while you prepare the Broil King Keg.
- Set the temperature to 350°F (177°C), with the top control dial set to 1 and the bottom to 2. Place the prime rib on the smoker without a drip pan and let smoke for 4 hours. During this time, the temperature of the Keg should gradually fall to about 250°F (121°C). Test the internal temperature of the meat with a meat thermometer: it should reach 135°F (57°C) before resting and serving.
- Slice thickly.
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