Is there anything more show-stopping than a smoked prime rib coming off the grill?
As with any large beef roast, low and slow always returns superior results. This reverse seared method utilizes the Big Green Egg ceramic cooker, but it can be achieved on any grill or in the oven. Simply follow the time and temperature guidelines for maximum results.
Seasoning can be done up to 48 hours in advance to allow the rub to penetrate the meat. Leave the roast in the refrigerator overnight.Print
This takes some time, but is worth the effort. If you’re spending money on a rib roast, make sure to get quality meat.
- 1 standing prime rib roast (7+ pounds)
- 1/4 cup steak rub
- 10 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 Tbsp fresh rosemary, chopped
- Remove prime rib roast from refrigerator 2-3 hours before cooking.
- Season prime rib roast liberally with your favorite steak rub. This can be done up to 48 hours in advance to allow seasoning to penetrate the meat. Simply refrigerate uncovered until 2-3 hours before cooking.
- Make wet rub by combining garlic, olive oil and rosemary in a small bowl and rub all over meat.
- Prepare grill or smoker for indirect cooking at 250 degrees. Use pecan wood for flavor.
- Place meat on grill and stick a temperature probe in the thickesst part of the prime rib roast.
- Cook until internal temperature is 115 degrees, about 2 hours.
- Remove roast and increase grill temperate to 600 degrees. Rest prime rib roast for 30 minutes.
- Return prime rib roast back to grill and cook for 2-3 minutes to form a crust on the exterior. The internal temperature should finish at 130 degrees for medium rare.
- Roast can be sliced and served immediately.
- Category: Beef
- Method: Smoking
- Cuisine: American
- Serving Size: 10 oz
- Calories: 1000
Keywords: prime rib, big green egg, recipe, grilled, smoked, bbq