Skip to Content

How to Smoke Prime Rib on the Big Green Egg (Or Kamado Joe)

How to Smoke Prime Rib on the Big Green Egg (Or Kamado Joe)

Share this post:

This post may contain affiliate links. If you click an affiliate link and make a purchase, I may earn a commission. Also, as an Amazon Associate I earn from qualifying purchases.

If you have never smoked prime rib on the Big Green Egg it can seem intimidating but it shouldn’t be. Smoking prime rib on a kamado style grill is surprisingly a very easy cook to do and it is excellent for any holiday or family gathering.

If you follow this simple cooking process you wont be sending anyone home hungry!

Smoked Prime Rib Ingredients

  • Prime Rib Roast (Either bone in or bone out, bone in will be cheaper)
  • Extra Virgin Olive Oil
  • Raising the steaks or Cow Lick by Dizzy Pig (or your preferred favorite rub, just salt and pepper would also suffice)

How to Prep Prime Rib for the Big Green Egg?

Usually when you buy a good prime rib it is already all tied up with butcher string and ready to go. In the event that you don’t have this option at the store it is easy enough to accomplish yourself. A great video on how to achieve this can be found here.

While I have applied rub about an hour prior to smoking prime rib on the Big Green Egg it truly turns out better if you do it earlier on. It can be done that way and still turn out good but I have found that it is best to get the rub on the prime rib the night before you plan to cook it.

To prep your prime rib for the Big Green Egg it is literally like you are seasoning a good steak. I personally use either Cow Lick or Raising the Steaks to season my prime rib.

To do this, start out by rubbing a thing layer of olive oil over the entire prime rib. Once complete, put an even layer of your favorite rub on the prime rib and through it in the fridge uncovered overnight.

In doing this, you might notice it looking like it is drying out. This is definitely not the case! The salt is in fact trapping the moisture in the meat which will assist in delivering the awesome finished product.

One additional thing to note prior to firing up the Big Green Egg when you go to actually smoke the prime rib is to pull the meat out of the fridge prior. To get a more even cook you’ll want to let the prime rib sit on the counter for a good 1-2 hours.

The goal here is to just get the prime rib up to about room temperature.

How to Setup the Big Green Egg to Smoke Prime Rib?

To smoke prime rib on the Big Green Egg start out by firing the BGE up and getting it dialed into right around 300 degrees. Prime rib is an indirect cook in which you’ll want to use your plate setter or conv”egg”tor.

When inserting the plate setter or conv”egg”tor make sure it is inserted with the feet facing upward then apply the grill grate on top.

Once this is complete and the temperature is dialed into 300 degrees you are ready to go with the Prime Rib.

How to Smoke Prime Rib on the Big Green Egg?

How Long Does Prime Rib Cook (And What Is the Target Internal Temp)?

Like any cook on the Big Green Egg, the time is based on the size of the meat and obviously the cooking temperature. For prime rib cooking at 300 degrees indirectly is preferred which will take roughly 15-20 per pound.

For me, my target internal temperature of a perfectly cooked prime rib is usually 135 degrees. This is considered a medium cooked prime rib.

If you prefer more of a rare you will be shooting for the prime rib to have an internal temperature of 115 degrees and for a medium rare 120-125 degree internal temperature.

To achieve the perfect prime rib with the internal temperature that you are shooting for you will want to pull it from the Big Green Egg about 5 degrees before your target temperature. In doing this you will wrap the meat with tin foil in which it will continue to cook about 5 more degrees.

Wrapping the prime rib in tin foil will allow a lot of the juices to re-absorb into the meat. This will help make this perfect prime rib just water in your mouth.

Smoke Prime Rib on the Big Green Egg

Smoked Prime Rib - On The Big Green Egg

Once the Big Green Egg (or Kamado joe) is dialed into 300 degrees and your prime rib has sat on the counter for about an hour you are ready to get it cooking.

Place the prime rib on the Big Green Egg with the rib side facing down and the fat cap facing up.

Smoked Prime Rib Ready To Pull

Smoking prime rib on the Big Green Egg is literally that easy!

Smoked Prime Rib Wrapped

Once your internal temperature hits 130 degrees, pull the prime rib and wrap it in foil. Let it rest on the counter for about 10 – 20 minutes to reabsorb the juices and you are ready to serve.

Prime Rib - First Cut

Don’t forget the side dishes! I like to make these Smoked Parmesan Red Potatoes to go along with prime rib.

Optional – Sear the Prime Rib on the Big Green Egg

For me, pulling the smoked prime rib at 130 degrees is perfect but many like a more cooked crust on the outside of the meat.

To do this, after the prime rib is wrapped and off the Big Green Egg remove the plater setter / conv”egg”tor and set it aside. Open the vents up and let the BGE heat up to about 500 degrees.

Once the BGE is up to 500 degrees, which should take about 10 minutes, put the prime rib back on the grill grate. Cook it for 60-90 seconds in which you will flip the prime rib and repeat. Once complete pull the prime rib and serve!

If you end up with any leftovers, be sure to make some Philly Cheese Steaks!

What Is Prime Rib?

Prime rib is a specific roast that is cut from the cow. It isn’t a “prime” grade meat and it is found on all cattle no matter the grade of the meat. Prime rib cut into steaks is also known as a delicious steak known as rib eye.

Prime rib can also be purchased with bone in or bone out in which both have there advantages. Personally I’m 50/50 on the matter.

Bone in prime rib is great because it is usually a cheaper price per pound. While bone out is more expensive it does also have an upside. Bone out prime rib allows you to have another side to season resulting in more delicious crust or bark in which it is also easier to slice the prime rib at the end of the cook.

With either bone in or bone out prime rib, you just can’t go wrong. When cooked to perfection, prime rib is an amazing meat that you’ll love at any holiday or family get together.

Smoked Prime Rib

Smoked Prime Rib

This is an easy, delicious, smoked prime rib on the Big Green Egg that is great for any holiday dinner! It is also recommended to ensure you have leftovers in which it makes excellent cheese steaks.


  • 1 each 6-12 lb Prime Rib (Bone in or Bone out)
  • 1 each Extra Virgin Olive Oil
  • 1 each Raising the Steaks rub by Dizzy Pig (or your favorite rub)


  1. The night before rub the prime rib with olive oil and then add your favorite rub. Place the prime rib in the fridge uncovered over night.
  2. Dial the Big Green Egg into 300 degrees for an indirect cook.
  3. Set the prime rib on the grill grate and cook roughly 15-20 minutes per pound.
  4. Pull the prime rib when the internal temperature reaches 130 degrees and wrap in tin foil. Let rest 10-20 minutes allowing the juices to re-absorb and then serve.


Optional – some people like the crust done a little more. To do this, while the prime rib is resting in tin foil remove the plate setter and open the vents up. Allow the BGE to get to about 500 degrees. Place the prime rib back on the BGE for 60-90 seconds. Flip the prime rib and repeat the process. Once complete, serve and enjoy.


If you want more backyard tips including recipes, how-tos and more, make sure you subscribe to my youtube channel

Share this post:

Skip to Recipe