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.

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.

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.

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.

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.