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Peppercorn Herb Rotisserie Prime Rib
Prep Time
20 mins
Cook Time
2 hrs
Resting Time
10 mins
Total Time
2 hrs 30 mins

Want to make something completely epic over the fire? Try this Peppercorn Herb Rotisserie Prime Rib ASAP. Perfect crust with a perfect fire cooked steak. Let’s do this!

Course: Main Course
Cuisine: American
Keyword: Peppercorn Herb Rotisserie Prime Rib
Servings: 4 people
Author: Derek Wolf
Prime Rib Ingredients:
  • 1 4 Bone-In or Boneless Prime Rib
  • 2 tbsp of Mesquite Peppercorn Lager Rub
  • 2 tsp of Chopped Rosemary
  • 2 tsp of Chopped Thyme
  • 2 tsp of Chopped Tarragon
  • 1 tbsp of Canola Oil
Herb Brush Ingredients:
  • 2 Sprigs of Rosemary
  • 2 Sprigs of Thyme
  • 2 Sprigs of Tarragon
  • Butcher Twine
Butter Ingredients:
  • 3 tbsp of Butter salted
  • ½ Lemon juiced
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the prime rib is done, pull it off and let rest for 10 minutes. Slice and enjoy!