Peppercorn Herb Rotisserie Prime Rib

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Peppercorn Herb Rotisserie Prime Rib

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!

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 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

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!

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