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.
Prep time:
20 min
Cook time:
4 h


  • 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 temperature to 350°F (177°C), with the top control dialled 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.
  4. Slice thickly.