Rotisserie Prime Rib

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This Rotisserie Prime Rib spins low and slow over indirect heat, building smoky, herb-infused flavor perfect for any special occasion.

Prep Time20

Cook Time2

Resting Time10

Total Time2 30

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Prime Rib Ingredients:

1 4 Bone-In or Boneless Prime Rib
2 tbsp Mesquite Peppercorn Lager Rub
2 tsp Chopped Rosemary
2 tsp Chopped Thyme
2 tsp Chopped Tarragon
1 tbsp Canola Oil

Herb Brush Ingredients:

2 Sprigs Rosemary
2 Sprigs Thyme
2 Sprigs Tarragon
Butcher Twine

Butter Ingredients:

3 tbsp Butter salted
½ Lemon juiced

Instructions

Preheat your fire to a medium high temperature (about 375F). For less flare-ups, try using a three-zone rotisserie method were there are two separate fires with the rotisserie in between them.
Add a foil pan or cast iron skillet to catch the drippings of the rotisserie between the two fires. Additionally, keep adding wood or charcoal to maintain temperature as needed.
In a bowl, mix the chopped herbs with the Mesquite Peppercorn Lager rub.
Lather your prime rib with canola oil and then season thoroughly. Let rest with seasonings for 5 minutes.
Skewer the prime rib and secure it. Add it over the fire and turn on your rotisserie.
Cook for about 2 hours until the internal temperature reaches 120F internal for medium rare.
In the last 20 minutes of cooking, tie together your herb brush.
Preheat a skillet over the cooler part of the fire with butter inside.
Squeeze the lemon juice into the butter once melted.
Using the herb brush, baste the prime rib every 4-5 minutes until the butter runs out.
Once the prime rib is done, pull it off and let rest for 10 minutes. Slice and enjoy!

Notes

Pro Tip: Rotisserie Cooking

When setting up your rotisserie cooking, always follow the manufacturer’s instructions for your rotisserie attachment and rotisserie motor. Make sure the rotisserie sockets, forks, and rod are locked in securely before you start spinning. A well-balanced roast gives you even cooking and that nice crust across the outside of the meat.

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