Smoked Prime Rib of Beef

Set it and forget it! This method of cooking allows you to mix and mingle while your Keg does all the work and you get all the credit.


  • 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


  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. 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.
  4. Slice thickly.

Serves 8