par Chef Eric Gephart

Blackened Dijon Prime Rib

Portions: 5 people
Temps de cuisson: 1 - 2 heures


  • Main

This cook is full of fun methods. The combination of “Scruffing”, “Hot Smoke Sear”, “Dry Baste” and “Mustard Bark Builder” on a large marbled ribeye tends to be hard to beat!


  1. 01

    Mix Well (1/2 for the crust, half to a drizzle sauce)



    • 4 Leaves Sage (Fresh)
    • 2 teaspoons Thyme (Fresh)
    • 1 sprig Rosemary (Fresh)
    • 2 tablespoons Dijon Mustard
    • 3 tablespoons Whole Grain Mustard
    • 2 teaspoons Lanes BBQ Blackening
    • 1 tablespoon Horseradish
  3. 02

    As the grill is coming to temperature, score, or “Scruff” the outside of the roast.



    • 4 pounds Prime Rib (Ribeye loin) Wooden Nickel Farms
  5. 03

    Season the roast with salt and blackening then slightly oil the roast. Place the roast on the grill grate over the charcoal and place smoking chunks in the hottest portion of the flame for the “Hot Smoke Sear”. Evenly sear each side, dry baste with more blackening as you go. Flip often, do not be afraid of the flame.



    • 1 tablespoon Kosher Salt
    • 2 tablespoons Lanes BBQ Blackening Seasoning
    • 3 Chunks Smoking Wood
    • 2 tablespoons Olive Oil
  7. 04

    Now that you have an even bark, install the deflector shields, and set up for an indirect cook with the grill grates at the highest setting on the divide and conquer system. Close the dome and severely stifle your air flow choking down the draft door and kontrole tower, stabilize the grill at 325 to 350F.

  8. 05

    Paint the Mustard Bark Builder on top and on the sides of the roast then place the roast on the grill grates and close the dome. Cook for 45 minutes then rotate and cook for another 45 minutes or until you reach an internal temperature of 125 to 130F. Remove the roast from the grill and allow it to rest for at a minimum of 15 to 20 minutes. Slice the roast into steaks and top with the reserved Mustard Sauce. Please Enjoy