Smoked Prime Rib on a Gas Grill
This smoked prime rib on a gas grill just may be the easiest way to cook the traditional holiday roast.
It’s the big brother to the favored rib-eye steak, with tons of marbling and tons of flavor.
- Prime rib roast - Olive Oil - Mustard - Girl Carnivore Ooomami Umami Powder - Garlic Junkie - Steak seasoning - Rosemary - Horseradish - Mayo - Heavy cream
Remove the Prime Rib from packaging and pat dry.
Score the prime rib fat cap by running a knife gently along the fat, pressing about ¼” in and then rotating the roast, and making a cross hatch pattern by running the knife again perpendicular to your previous cut.
Season the beef liberally with salt on all sides.
Place the roast on a wire rack sitting on a rimmed baking sheet in the fridge for 24 to 48 hours.
Mix the Olive oil, mustard, umami powder, 1 tablespoon Garlic Junkie and Cowboy Crust (or steak seasoning) in a small bowl.
Rub the mustard spice mix all over the prime rib in an even layer.
Whisk the chopped rosemary and remaining Garlic Junkie seasoning in a bowl together.
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