This smoked rotisserie prime rib recipe is a straightforward way to make a show-stopping centerpiece without much stress. You’ll get all the flavor of a fancy steakhouse dinner, but with less fuss and a little backyard smoke magic.
Start by lightly trimming your boneless prime rib roast. You're not doing a full breakdown—just remove the hard exterior fat and any silver skin you see. You want to keep the marbling intact since that’s going to melt beautifully during the cook. Once trimmed, rub the roast all over with yellow mustard. This doesn’t add much flavor, but it’s perfect as a binder to hold onto the seasoning during the spin.
Now it’s time to layer on the flavor. Generously coat the roast with both the Double Pepper Cow Cover rub and the Texas Beef rub. Each brings a punchy, beef-forward profile, and together they build a rich, peppery bark. Once seasoned, skewer the roast onto your rotisserie spit and secure both ends with the forks. Use butcher’s twine to tie the roast up-- this helps keep a consistent shape and even cook while it spins. Let the seasoned roast rest while you get your smoker preheated.
Set up your smoker for rotisserie cooking and preheat it to 275–300°F (135–149°C). Make sure your top and bottom vents are mostly open to allow steady airflow and clean combustion. Once your smoker is hot and ready, mount the rotisserie spit, close the lid, and let the gentle heat and wood smoke do the work. You'll want to monitor the internal temperature carefully during the cook.
As your prime rib turns, take a few minutes to whip up a quick horseradish sauce! In a small bowl, mix together ½ cup mayonnaise, 2 tablespoons minced garlic, 2 tablespoons prepared horseradish cream, and 2 ounces of fresh lemon juice. Add SPG rub—or just salt and pepper to taste, and stir until smooth and well blended. Set it aside in the fridge so the flavors can come together while the meat cooks.
Keep an eye on the internal temp of the roast: for rare, pull it at 120°F (49°C); for medium rare, go for 125°F (51°C); and for medium, aim for 135°F (57°C). Always remember to account for carryover—pull the meat about 5°F (2–3°C) before your target doneness.
Once it's off the heat, unmount the roast from the spit and wrap it in a double layer of foil. Let it rest like this for at least 20 minutes, but up to an hour if you’ve got the time. This step is critical—it helps redistribute juices and keeps everything tender.
When it’s time, snip off the butcher’s twine and slice into the prime rib. You should see a juicy, smoky, pink interior surrounded by a crusty, flavorful bark. Serve with your homemade horseradish sauce for a spicy, creamy complement to the rich beef.
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