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Smoked Prime Rib of Beef


  • 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


  1. Pat the meat dry with paper towels.

  2. 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.

  3. Set the Electric Smoker to to 350°F (150°C), 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.

  4. Slice thickly.

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