Grilled Prime Rib

Grilled Prime Rib

Serves 8
Prep time 24 hours
Cook time 6 hours
Total time 30 hours
Meal type Main Dish
Occasion Christmas
Region American


  • 8 1 inch slices Prime Rib (Prime Rib should be big enough to cut into 8 pieces)
  • 1 Bottle Red Wine
  • 1 Jar Dijon Mustard
  • ¼ Cup Lemon Pepper Seasoning
  • 1 heaped teaspoon Garlic Salt


The day before I put the prime rib into a large resealble bag and pour the red wine, you choose the wine you like.
Prepare your grill or smoker and then mix the dry and wet ingredients and cover one side of the prime rib. Coated side will be up on grill.
Smoke at 250-300 degrees for 2½ hours to begin with; use wet hickory or mesquite as needed. When I can get it I use apple wood.
At the 3 hour mark, turn over meat and coat meat with remaining mixture.
Overall cooking time varies and depending how you like you meat cooked. The meat thermometer should read 155 degrees for rare slices in the middle of the prime rib. For a medium rib internal temperature would be 160 degrees and for well-done 170 degrees.
This is an expensive piece of meat (Prime Rib) to try for the first time so you may want to try a beef knuckle or another name is Sirloin roast about 6-8 pounds in size. Cook the same way and slice thin.


If your grill doesn’t have a temperature gauge it will be hard to cook this type of dish and most other recipes where it requires monitoring your heat. I never smoke or indirect cook meat over 300 degrees. Low temp and slow is the best way. You can also use water in a pan or add beer and fruit juices to help keep the meat moist while smoking it, most smoker come with a liquid pan if you don’t have one then a coffee can will work. I prefer water, why waste a cold beer.

December 6th, 2011 Posted by | Main Dishes, Recipes | no comments

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