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Hickory Smoked Prime Rib

By NOMAD Grills

Get ready for some prime dining. This roast is rubbed with a Dijon, garlic, and herb seasoning then slow-roasted over hickory hardwood for amazing smoke flavor.

Prep time
15 mins
Cooking Time
4 hours
Grill mode

Smoker mode

Ingredients

1 (8-10 lb) 4-bone prime rib roast
3 Tablespoon Dijon mustard
2 Tablespoon Worcestershire sauce
4 Clove Garlic, mashed to a paste
2 Tablespoon Dried thyme
2 Tablespoon Dried rosemary
As Needed NOMAD Prime Rib Rub or coarse salt and freshly ground black pepper
As Needed Prepared horseradish, for serving

Gear up

Toss in some fire starters.

NOMAD Tumbleweed

2 Sizes

Regular price: $16
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Sale price: $16
Unit price: per

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Add fuel to your fire.

NOMAD Fire 100% All-Natural Charcoal

2 Sizes

Regular price: $36
Regular price
Sale price: $36
Unit price: per

One more step!

Steps

If the roast has a fat cap more than 1/4 inch thick, trim it with a sharp knife or ask your butcher to do it for you. Tie the roast between the bones with butcher’s twine. This discourages the eye of the meat from separating from the cap.
In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, garlic, thyme, and rosemary. If the dried rosemary leaves are long, finely chop them before adding.
Slather the outside of the roast with the mustard paste and season generously with NOMAD Prime Rib Rub on all sides. Refrigerate uncovered for 8 hours.
When ready to cook, set the NOMAD temperature to 250℉ and preheat with the lid closed for 15 minutes.

Keep cookin’, good lookin’

Bone-in Ribeyes

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