Rotisserie Prime Beef Rib

Boneless prime rib 5 lb

WET RUB
Dijon mustard 1/4 cup
Grainy mustard 1 tbsp
Worcestershire sauce 1 tbsp
Minced garlic 3 cloves

DRY RUB

Coarse black pepper 1 tbsp
Kosher salt 3 tbsp
Paprika 1 tbsp
Dry thyme 1 tsp
Dry oregano 2 tsp
Dry rosemary 1.5 tsp
Ground coriander 1 tsp
Ground cumin 1 tsp
Chipotle powder 1 tsp

1. Pat the meat dry
2. Using the IQUE roast setting set the system to preheat
3. Combine ingredients for wet rub and coat your prime rib
4. In a separate bowl combine dry rub ingredients
5. Sprinkle dry rub generously onto your prime rib dry rub generously onto your prime rib
6. Allow prime rib to rest at room temperature for 30min
7. Once preheated add prime rib to your smoker, if using a grill add your pellet box 15 minutes before beef
8. Using the IQUE system attach a probe and insert the needle into the thickest point of the prime rib
9. Set your internal cooking temperature to 135F/57C using the IQUE system, and change your cook temp to 250F/121C
10. After the prime rib reaches your set internal temperature the IQUE system will notify you
11. Allow prime rib to rest for 10min then slice thick and serve