Kamado Joe Smoked Prime Rib

You know, there's something magical about the smell of smoke wafting through the backyard on a lazy Sunday afternoon. It takes me back to the first time I fired up my Kamado Joe for something more than burgers and brats. I was a bit nervous, to be honest, but the idea of smoking a prime rib was too tantalizing to resist. So, I rolled up my sleeves, grabbed a beer, and got to work.

How To Make Smoked Prime Rib on Kamado Joe

First off, if you’ve never smoked a prime rib before, let me tell you—it’s not rocket science, but it does require a bit of patience and a good sense of humor. You’ll need a well-marbled prime rib, some seasoning, and, of course, your trusty Kamado Joe.

1. Seasoning the Prime Rib: Start with a quality cut of meat. Seriously, don’t skimp here. A prime rib is a celebration, not just dinner. I like to coat mine generously with kosher salt, cracked black pepper, garlic powder, and maybe a bit of rosemary. Let it sit at room temperature for about an hour to let those flavors meld into the meat. If you’re feeling adventurous, a rub with a bit of espresso powder can add a unique depth that’ll have your taste buds doing the cha-cha.
2. Setting Up the Kamado Joe: Now, this is where the fun begins. Get that Kamado Joe up to about 250°F. I’ve found that using the indirect cooking method is the best way to ensure that the prime rib cooks evenly. Place a drip pan under the grill grate to catch all those delicious drippings, which you’ll definitely want to save for gravy or jus.
3. Adding the Wood: When it comes to smoking a prime rib, the type of wood you choose can make or break your dish. Personally, I’m a fan of using a mix of hickory and cherry wood. Hickory gives a strong, robust flavor, while the cherry adds a subtle sweetness that complements the richness of the beef. If you’re in a pinch, oak works just fine too, but stay away from anything too overpowering like mesquite—it’ll turn your prime rib into a campfire log.
4. Smoking the Prime Rib: Once your grill is holding steady at 250°F, it’s time to put the meat on. Place the prime rib bone side down on the grill. Close the lid, crack open another beer, and let the Kamado Joe do its thing. I like to smoke mine until it hits an internal temp of about 120°F for a nice medium-rare. This usually takes about 3-4 hours, but hey, who’s counting? Remember, cooking low and slow is the name of the game here.
5. Resting and Searing: When your prime rib hits that sweet spot at 120°F, pull it off the grill and let it rest for at least 20-30 minutes. Trust me, it needs this time to relax and redistribute all those juices. After the rest, crank up the heat on your Kamado Joe—like, really crank it up. We’re talking 500°F or more. Then, give the prime rib a quick sear on all sides for that perfect crust. This step is crucial; don’t skip it unless you’re okay with mediocrity.

Choosing the Right Wood/Pellets

Now, I know some folks get all fancy with their wood choices, but let’s keep it real—hickory and cherry are where it’s at. Hickory is your solid, go-to choice for that traditional smoky flavor, and cherry just adds that kiss of sweetness that balances everything out. If you’re a pellet person, look for blends that emphasize these two woods. Or, if you’re feeling wild, toss in a bit of apple wood for a fruity twist. But seriously, leave the mesquite in the bag; it’s just too harsh for this delicate dance of flavors.

Extra Tips for Prime Rib Success

• Don’t Rush the Rub: Let your seasoned prime rib sit for at least an hour before it hits the grill. Overnight is even better if you’ve got the time.
• Temperature Monitoring is Key: Invest in a good meat thermometer. Seriously, it’s the difference between perfect prime rib and an expensive chew toy.
• Baste for Bonus Flavor: While smoking, baste your prime rib with a mixture of beef broth, melted butter, and a splash of Worcestershire sauce. It adds an extra layer of richness that’ll have your guests licking their plates.

What to Serve with Smoked Prime Rib

Okay, you’ve just spent hours crafting a masterpiece, so let’s not mess it up with boring sides. For me, creamy mashed potatoes are a must—they soak up all that juice like nobody’s business. Throw in some roasted Brussels sprouts or asparagus for a bit of greenery, and don’t forget the horseradish sauce. Oh, and a big, bold red wine like a Cabernet Sauvignon? Absolutely essential. If wine’s not your thing, a rich stout or even a good bourbon works wonders too.

Leftovers? No Problem!

If by some miracle you have leftovers, consider yourself blessed. Slice that prime rib thin and throw it on a sandwich with some melted Swiss cheese and caramelized onions. Or, dice it up for a luxurious beef stew. Heck, you could even chop it and toss it in a salad if you’re feeling virtuous the next day. Whatever you do, don’t waste it. Prime rib leftovers are like gold—rare and precious.

Smoking a prime rib on the Kamado Joe is more than just cooking; it’s an experience. From the smell of the wood smoke to that first juicy bite, it’s a journey worth every minute. So, next time you’re in the mood to impress—or just want to treat yourself—give this recipe a go. You won’t be disappointed.

Kamado Joe Smoked Prime Rib

Print Recipe

Master the Kamado Joe smoked prime rib recipe! Unlock mouthwatering flavors with easy steps for a perfect, juicy prime rib that will wow your guests.

Course Main Course

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Marinating 1 day d

Servings 6

Ingredients

For the Prime Rib:

• 5 lbs bone-in prime rib roast 3-4 ribs
• 2 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 1 tablespoon garlic powder
• 2 teaspoon smoked paprika
• 2 teaspoon fresh rosemary finely chopped
• 1 teaspoon fresh thyme finely chopped
• ¼ cup olive oil
• 2 tablespoon Dijon mustard optional, for a slight tang

For the Basting Sauce:

• ¼ cup beef broth preferably homemade
• ¼ cup unsalted butter melted
• 2 tablespoon Worcestershire sauce
• 1 clove garlic minced

Instructions

Preparing the Prime Rib (The Day Before or Early Morning)

• Start by trimming any excess fat off your prime rib, leaving a thin layer to keep the meat moist during smoking. In a small bowl, mix kosher salt, cracked black pepper, garlic powder, smoked paprika, rosemary, and thyme. Rub the mixture all over the prime rib, making sure every nook and cranny is coated. Massage the olive oil into the meat to help the seasoning stick. If you’re using Dijon mustard, rub a light coat over the prime rib before adding the seasoning.
• Once seasoned, wrap the prime rib loosely in plastic wrap and refrigerate for at least 1 hour, preferably overnight. This gives the seasoning time to penetrate the meat for maximum flavor.

Prepping the Kamado Joe

• The next day (or when ready to cook), prepare your Kamado Joe for indirect heat by setting it up with a heat deflector and a drip pan. Fill the charcoal basket and light it up, bringing the grill to a stable 250°F.
• Once your grill reaches temperature, toss a couple of chunks of hickory and cherry wood onto the charcoal for that smoky goodness.

Smoking the Prime Rib

• Take the prime rib out of the fridge and let it sit at room temperature for about an hour. This ensures even cooking. During this time, prepare your basting sauce.
• In a small saucepan, mix the beef broth, melted butter, Worcestershire sauce, and minced garlic. Simmer for a few minutes to meld the flavors. Keep this sauce handy for basting during the smoke.
• Once your Kamado Joe is holding steady at 250°F and your prime rib is room temp, place the roast bone-side down on the grill grate, directly over the drip pan. Close the lid and let the smoking begin!
• Every hour, crack open the lid and baste the prime rib with the sauce using a basting brush. This keeps the meat moist and adds layers of flavor.
• Insert a meat thermometer into the thickest part of the prime rib (avoiding the bone). You’re aiming for an internal temp of 120°F for medium-rare. This should take about 3-4 hours, depending on the size of your roast and the consistency of your grill temp.

Resting and Searing

• Once your prime rib hits 120°F, remove it from the grill and cover it loosely with foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
• While the prime rib is resting, crank up the Kamado Joe to 500°F. Once it’s hot, place the prime rib back on the grill for a quick sear, 2-3 minutes on each side, until you’ve got a beautiful, crusty exterior.

Final Touches and Serving

• After searing, let the prime rib rest again for 10 minutes. Slice it up, serving with horseradish sauce, your favorite sides (mashed potatoes or roasted veggies, anyone?), and enjoy the fruits of your labor.