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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