Chili Rubbed Rotisserie Prime Rib
- 1 whole boneless prime rib (12 to 15 pounds)
- 2 cups Creole spice blend
Begin by cleaning the whole prime rib thoroughly. Pat dry, then rub well on all sides with the creole blend.
Allow the meat to sit for at least 1 hour.
Place the prime rib on an electric rotisserie on medium heat. Cook to an internal temperature of 135 degrees F, then remove.
Allow the meat to rest for at least 30 minutes before cutting.
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Recipe courtesy Chef Jon Bonnell
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay