hickory smoked prime rib


  • 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 Teaspoon dried thyme

  • 2 Teaspoon dried rosemary

  • Your Favorite Prime Rib Rub or coarse salt and freshly ground black pepper

  • prepared horseradish, for serving



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 needles are long, finely chop them before adding.


Slather the outside of the roast with the mustard paste and season generously with Z Grill Prime Rib Rub on all sides. Refrigerate uncovered for up to 8 hours.


When ready to cook, set Z Grill temperature to 250℉ and preheat, lid closed for 15 minutes. Place the prime rib directly on the grill grate, fat-side up. Roast for 3-1/2 to 4 hours, or until the internal temperature of the meat (the tip of the temperature probe should be in the center of the meat) reaches 125℉ to 130℉ for rare or for medium-rare, 135℉.


Transfer meat to a cutting board, preferably one with a deep well so you don't lose the juices, and loosely tent the meat with foil. Allow meat to rest for 30 minutes.


To carve, remove the twine. Use a sharp knife to remove the rack of bone following the curvature of the meat. Carve the meat across the grain into 1/2 inch thick slices. Serve with horseradish, if desired. Enjoy!

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