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Smoked Cherry Studded Herb Crusted Prime Rib

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  • Yields: 8 Servings
  • Cook time: 2 h 30 m
  • Prep time: 25 minutes


  • 1 8–10 pound prime rib
  • 2 tablespoons grain mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons garlic, chopped
  • 1 tablespoon oregano, chopped
  • 1 tablespoon sage, chopped
  • 1 tablespoon parsley, chopped
  • 3–4 tablespoons Ben's Heffer Dust Rub
  • ½ pound dark cherries
  • 12 cloves garlic


  1. Pre-heat recteq grill or wood pellet grill to 275°F.
  2. Using a thin knife cut about 12 slits into the roast, stuff with the cherries and garlic.
  3. On a cutting board, tie the roast to ensure an even cook.
  4. In a small bowl, combine the mustard, horseradish and herbs for form a paste.
  5. Spread the herb paste all over the prime rib and season liberally with Ben’s Heffer Dust Rub.
  6. Cook at 275°F until the inside of the roast reaches 130°F, then allow to rest for 20–30 minutes.

For safe meat preparation, reference the USDA website.

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