Oak Smoked Prime Rib

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 2 h 30 min to 4 h
  • Makes 6 to 8 portions


  • Bone-In Prime Rib, 8 pounds or more

Garlic & Herb Wet Rub

  • ⅔ cup - Olive Oil
  • 1 tbsp - Worcestershire sauce
  • 4 Cloves garlic
  • ¼ Onion
  • 2 tbsp - Fresh parsley
  • 1 tbsp - Fresh rosemary
  • ½ tbsp - Lemon zest, grated
  • 1 tbsp - Salt
  • 1 ½ tbsp - Black pepper
  • Oak wood chunks



  1. Preheat your grill for indirect cooking; Place an aluminum drip pan filled with water under the grate and pour a chimney of hot coals alongside to separate the two cooking zones;
  2. In a food processor, blend all of the Garlic & Herbs Wet Rub ingredients together until it becomes a liquid paste; Pour the wet rub over the prime rib and brush on all sides;
  3. Place the prime rib in the indirect section of your grill right below the drip pan and toss 2 to 3 oak wood chunks onto hot coals for smoking. If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the prime rib without touching the bones; Cook until the internal temperature of the roast reaches between 120°F to 130°F, depending on desired doneness;
  4. Take the roast off the grill to a baking or drip pan and cover with aluminum foil for 30 minutes. Slice and serve.

Suggestion: Collect the juice that went into the drip pan when the roast was resting to make an outstanding au jus sauce.

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