Rotisserie Prime Beef Rib

5 lb boneless prime rib

WET RUB
1/4 cup dijon mustard
1 tbsp grainy mustard
1 tbsp worcestershire
3 garlic cloves minced

DRY RUB
1 tbsp coarse black pepper
3 tbsp kosher salt
1 tbsp paprika
1 tsp dry thyme
2 tsp dry oregano
1.5 tsp dry rosemary
1 tsp ground coriander
1 tsp ground cumin
1 tsp chipotle powder

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
6. Allow prime rib to rest at room temperature for 30 mins
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 10 mins then slice thick and serve