Rotisserie Prime Rib with Horseradish Cream

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Rotisserie Prime Rib on Smoker Grill

The Gravity Series® 1150 Digital Charcoal Grill and Smoker is the ultimate tool for charcoal enthusiasts looking for precision and power. Combined with the Masterbuilt Gravity Series® Rotisserie Kit, it lets you roast large cuts like prime rib with even rotation, consistent indirect heat, and unmatched flavor.

Did you know? The Gravity Series 1150 is more than just a grill and smoker, it can actually be converted into a rotisserie!

The Gravity Series grill's digital control panel makes it easy to maintain a steady temperature, while lump charcoal provides that classic, BBQ taste.

Don’t toss the juices that collect in the drip pan — they’re liquid gold. Use them as a smoky juice to drizzle over your sliced prime rib for even more richness and flavor. This small step takes the dish from great to unforgettable. - Sheed's Tip

Side Dishes that Work Well with Prime Rib

Plan for 10–12 ounces of prime rib per person, depending on your sides. Serve this rich, smoky roast with classic pairings like roasted carrots, crunchy loaded baked potato bites, or even a charred green bean salad for a full, satisfying plate. The bold horseradish cream cuts through the richness, making each bite balanced and memorable.

Rasheed Philips

Rotisserie Prime Rib with Horseradish Cream

Serves: 12 people
Cook Time: 0 - 30 min
Skill:
Intermediate:
Method:
Roasted
Food:
Beef

Ingredients

  • Prime Rib

  • Horseradish Cream

Slowly spun over glowing lump charcoal, the rotisserie prime rib recipe on the Gravity Series 1150 achieves a perfect crust and an ultra-juicy center. Paired with a sharp horseradish cream, it's the ultimate centerpiece for any special gathering.

Instructions

  1. 01

    Set your Gravity Series® 1150 Digital Charcoal Grill and Smoker to 300°F for indirect rotisserie roasting. If using lump charcoal, push charcoal baskets to the sides and place a drip pan in the middle.

  2. 02

    Rub the roast with olive oil, then coat all over with kosher salt, black pepper, and garlic powder.

  3.  

  4. 03

    Secure the roast tightly on the spit rod with rotisserie forks to ensure even rotation.

  5.  

  6. 04

    Start the rotisserie motor. Roast until internal temperature reaches 120°F for rare or 130°F for medium-rare. This usually takes about 15–20 minutes per pound.

  7. 05

    Carefully remove the roast from the rotisserie and tent with foil. Rest for 20–30 minutes to retain juices.

  8. 06

    Mix together sour cream, horseradish, Dijon mustard, lemon juice, and season with salt and pepper. Chill until ready to serve.

  9.  

  10. 07

    Carve the roast into thick slices and serve with a generous spoonful of horseradish cream.

  11.  

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