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Smoked Prime Rib of Beef

Smoked Prime Rib of Beef


1 5-pound Prime Rib Roast

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


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 Keg.

Prepare the Keg for direct grilling at 350°F. Place the prime rib on the Keg and let smoke for 4 hours. During this time, the temperature of the Keg should gradually fall to about 250°F. Test the internal temperature of the meat with a meat thermometer: it should reach 135°F.

Slice thickly.

Serves 8

Onward Manufacturing Company Ltd.

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Onward Manufacturing Company Ltd.