I remember the first time I tackled a prime rib on the Big Green Egg, I was sweating bullets like a kid who just realized he’s forgotten his lunch at home. I mean, prime rib is not something you want to screw up—unless you’re cool with wasting a small fortune and getting disowned at the family dinner table. But after some trial and error, I finally nailed it! And now, I’m gonna share my secret with you.
How To Make Smoked Prime Rib on BGE
Alright, so let’s talk prime rib. You’ve got this magnificent slab of meat, and you're about to throw it on the Big Green Egg. If that doesn’t get your mouth watering, I don’t know what will. The good news? Cooking prime rib on the Big Green Egg is easier than you’d think. The bad news? You’re gonna have to resist the urge to peek every five minutes, but trust me, the results will be worth it.
Here’s the basic step-by-step:
- Prep the Rib – Start by letting the meat sit out and reach room temperature. Cold meat on a hot grill? That’s like trying to jump into a pool without dipping your toes in first. Don't do it.
- Season Like a Boss – Keep it simple: salt, pepper, maybe some garlic, rosemary—whatever floats your boat. Rub that stuff in like you’re giving the rib a spa day.
- Get the Big Green Egg Ready – Heat it up to 250°F. Keep it nice and low, ‘cause we’re aiming for that slow, beautiful cook.
- Throw in Your Wood – For a prime rib, I like to use oak or hickory. They give a nice smoky flavor without overpowering the meat. Mesquite? Maybe if you’re a cowboy who likes to wrestle his food into submission, but I’m all about balance.
- Cook it Slow – Place the rib on the grill and close that lid like you’re sealing a treasure chest. You’re gonna let this baby smoke until it hits around 120°F internally for rare. Pull it a bit earlier for medium rare if that’s your thing.
It sounds simple, but the magic happens when you just let the smoke do its thing. This is a lesson in patience as much as anything else. Kind of like life, right?
What Type of Wood/Pellets Should You Use for Smoked Prime Rib?
Now, when it comes to wood for your smoker, there’s a lot of debate. Some folks are real purists about it. Personally, I’m not a wood snob, but I’ve got a few favorites when it comes to prime rib.
Oak and hickory are my go-tos. Oak gives you this smooth, mellow smoke that just whispers to the meat, “Hey, I’m here to make you taste amazing.” Hickory, on the other hand, is a little bolder, like that friend who always brings tequila to the party and shakes things up—but in a good way. Either one of these will complement the prime rib beautifully.
Stay away from strong woods like mesquite unless you really want to taste nothing but smoke. It’s a little too much, kinda like wearing perfume while standing downwind of a bonfire.
Additional Tips for Cooking the Perfect Prime Rib
Now, before you go all “set it and forget it,” let me throw a few extra tips your way. These are the things I wish someone had told me before I smoked my first prime rib.
- Use a Meat Thermometer – Look, I know some of you think you can eyeball it, but this is not the time to play meat whisperer. A good thermometer is like your best buddy in the kitchen. If you don’t have one, get one. Just stick it in there and wait for that sweet 120°F for rare.
- Rest the Meat – This part always gets people antsy, but trust me, it’s crucial. Let the meat rest for at least 20-30 minutes before slicing it up. It gives the juices time to redistribute and makes all the difference between juicy goodness and a dry disaster. You don't want all those glorious juices running out onto the cutting board like a dam broke.
- Crank the Heat at the End – Want that crispy, perfect crust? After your prime rib hits the right internal temp, take it off, crank up the heat on the Big Green Egg to around 500°F, and give it a quick sear. This gives you that nice, crusty exterior that’ll have everyone ooh-ing and ahh-ing when they see it.
What to Serve with Smoked Prime Rib
Now that you’ve got your prime rib all perfectly smoked and ready, what do you serve with it? You don’t want to overwhelm the meat (it’s the star, after all), but you also don’t want to leave it stranded on the plate like it’s some sort of lonely prom date.
I’m a fan of classic sides:
- Garlic Mashed Potatoes – Creamy, buttery, and just a little bit garlicky. Perfect for soaking up the juices from that prime rib.
- Roasted Brussels Sprouts – Toss ‘em in some olive oil, salt, and pepper, and roast until crispy. They’re like little green nuggets of heaven.
- Yorkshire Pudding – If you’re feeling fancy (and British), these savory little popovers are the way to go. Trust me, they’re worth the effort.
Throw in a salad if you’re trying to be healthy, but honestly, who’s thinking about health when you’re feasting on prime rib?
What to Do with Leftovers
Ah, the leftovers. If you’ve got any (and that’s a big if), they’re basically like finding treasure the next day. Prime rib sandwiches are a no-brainer. Thin slices of cold prime rib, a little horseradish mayo, maybe some arugula on a toasted bun? Forget about it. That’s lunch nirvana.
Or, if you want to get creative, dice it up and toss it in a hash with some potatoes and onions for breakfast. There’s really no wrong way to enjoy leftover prime rib—except throwing it out. That would be a crime.
Finally, there’s just something so satisfying about cooking a prime rib on the Big Green Egg. It’s primal, in a way. You’re taking this giant hunk of meat, adding fire and smoke, and turning it into a culinary masterpiece. Sure, there’s science to it, but really, it’s about heart. So go on, give it a try. And if you mess up the first time—hey, we’ve all been there. Just keep at it, and you’ll be smoking like a pro in no time. Thanks for reading—now go fire up that Egg and get cooking! Catch you on the flip side!
OTHER RECIPES YOU'LL LOVE
BGE Prime Rib Recipe
Ingredients
- 8-10 lbs Prime Rib Roast Bone-In
- 3 tablespoon Coarse Sea Salt
- 2 tablespoon Freshly Ground Black Pepper
- 6 cloves Fresh Garlic minced
- 2 tablespoon Fresh Rosemary chopped
- 1 tablespoon Fresh Thyme chopped
- 2 tablespoon Olive Oil
- 4 tablespoon Unsalted Butter softened
- Lemon Zest
Instructions
Preparing the Prime Rib
- Remove the prime rib from the fridge 2 hours before cooking to allow it to come to room temperature. This ensures more even cooking.
- In a small bowl, combine the minced garlic, rosemary, thyme, lemon zest, olive oil, and softened butter. Mix until well combined.
- Generously rub the prime rib roast with sea salt and freshly ground black pepper, ensuring all sides are well coated. Afterward, massage the herb butter mixture into the meat. Make sure you really work it into every crevice—this will create a flavorful crust.
- Wrap the seasoned prime rib in plastic wrap or butcher paper and let it sit for another 30 minutes to absorb all the flavors. This step is optional but highly recommended.
Setting Up the Big Green Egg
- Load your Big Green Egg with lump charcoal and a few chunks of oak or hickory wood for smoke. Light the charcoal and let the grill come to a steady temperature of 250°F. You want indirect heat, so use a heat deflector or a plate setter.
- Once the Egg is stabilized at 250°F, add your wood chunks. The smoke should be thin and blue; thick white smoke will make the meat taste bitter, so make sure it's burning clean.
Smoking the Prime Rib
- Once the grill is ready, place the prime rib roast directly on the grill grate. Close the lid and let the magic begin.
- Cook the prime rib low and slow for 2.5 to 3.5 hours, depending on the size of your roast and your desired level of doneness. For medium rare, aim for an internal temperature of 120°F-125°F. For rare, pull the roast at 115°F-120°F.
- Once the desired internal temperature is reached, remove the prime rib from the grill and wrap it loosely in foil. Let it rest for 20-30 minutes before moving to the next step. This resting period allows the juices to redistribute throughout the meat.
The Searing Finish
- While the meat is resting, crank up the Big Green Egg to 500°F. Remove any deflectors or plate setters so you can cook over direct heat.
- Once the grill reaches a high temperature, unwrap the prime rib and place it back on the grill for a quick sear. This step should only take about 3-5 minutes per side. You’re looking for a crispy, browned crust.
Serving the Prime Rib
- After the searing step, transfer the prime rib to a cutting board. Slice the meat against the grain into thick, juicy slices.
- Serve with a drizzle of pan juices or a dollop of horseradish sauce for extra flavor. This pairs perfectly with mashed potatoes, roasted vegetables, or even a Yorkshire pudding.
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