
Grill Bone-In Prime Rib
What could possibly make prime rib more epic? How about adding that big, bad, bold charcoal flavor of the Big Green Egg? Layer in some wood chunks and you have an even better recipe for mouthwatering Prime Rib.
This recipe delivers amazing results thanks to the Ultimate Cooking Experience.
Yield: 1 Prime Rib – Approx finished weight 8.5 pounds
Prep time: 25 Minutes Prep, 12-16 hours of Wrap Time
Cook time: 1 ¾ – 2 ½ hours of cook time, plus 15-20 minute rest time
Print Recipe: Bone In Prime Rib – On the Big Green Egg
Ingredients
Measure Ingredient Prep Notes
7.5 lb Prime Rib, Bone IN Butcher or Local Grocery store
Taste Rub a Dub, 5280 Culinary
Taste Island Boys Coffee, 5280 Culinary
Cooking Directions:
Remove from the cryo-vac package and put onto a large cookie sheet pan, allow to drain any juices and warm up at room temperature for 20 minutes
Starting at the TAIL, BONE side of the Ribeye Roast, cut the bone along the ribs, between the meat and ribs, to the back side, separating the bones from the meat
Rub the entire prime rib with a light coat of oil or bacon fat
Next liberally season on all sides (and under the bone) with our Prime Rib Rub-a-Dub, Chef’s Rub-A-Dub, Island Boys Coffee Rub or a 50/50 blend of Rub-A-Dub and Island Boys.
Allow the rub to sit on the Prime Rib for another 20 minutes
Return the bones to the bottom side and using butcher twine, secure in 3 areas by tying the bones to the meat
Wrap in plastic wrap and place on a cookie sheet pan and into the fridge. I suggest leaving wrapped for 12-16 hours
Preparing Your Big Green Egg
Pre Heat your Big Green Egg to 200˚ and (if desired) load with your preferred smoking wood chunks (Layer in the wood chunks to create an even sustained smoke flavor)
If using EGGgenius, add it now, setup ambient probe and adjust temp to 350˚
Add the ConvEGGtor legs up, ADD a convEGGtor drip tray and then place grill grate on top of convEGGtor
Close the lid and cook at 350˚ until desired doneness is reached (see chart below for approx. cooking times and doneness levels)
*** Chef’s Tips – Today’s video we cooked the rib to 125˚, rested for 15 minutes and sliced open for a nice medium doneness
Place the Prime Rib on the grill grate TO CATCH THE DRIPPINGS. Ribs or Rib Side Down. Fat Side Up.
Add any additional seasoning to the top of the prime rib if desired
Add any bacon fat or butter to the top of the prime rib if desired
DO NOT COVER THE PRIME RIB DURING THE COOKING PROCESS
Close the lid and sear at 350˚ for 40 minutes, then adjust the Big Green Egg down to 325˚ and cook until desired doneness is reached (see chart below for approx. cooking times and doneness levels)
Remove from the Big Green Egg with time to allow for resting and carry over.
CHEF TIP: I remove my prime rib about 10-12 degrees before my desired temp, this allows carry over and resting
Slice and enjoy with our Au Jus or Horsey Sauce
Here is an approximate Prime Rib roasting timetable:
Keep in mind smoker and grill temps may vary, so use a good quality digital thermometer to best judge doneness.
Weight with Bones |
Approximate Cooking Times |
3 Ribs – 7-8 Pounds4 Ribs – 9-11 Pounds5 Ribs – 12-13 Pounds6 Ribs – 14-16 Pounds7 Ribs – 16 Pounds and UP |
1 ½ – 1 ¾ Hours plus resting time1 ¾ – 2 ½ Hours plus resting time2 ½ – 3 Hours plus resting time3 – 3 ½ Hours plus resting time3 ½ – 4 ½ Hours plus resting |
Other Tips and Suggestions
Beef will continue to Carry Over cook. Once removed from the oven it will continue to cook another 10-12 degrees in 20 minutes of resting. Be sure to pull slightly under desired doneness to allow for carry over cooking. Rest 15-20 minutes total
DONENESS |
TEMP |
COLOR |
MOISTURE LEVEL |
Rare |
80-100 |
Blueish – Deep Red |
Highest |
Medium Rare |
125 – 135 |
Red with slight pink |
High |
Medium |
140 – 145 |
Pink with slight brown |
Medium |
Medium Well |
150 – 155 |
Mostly Brown |
Low |
Well Done |
160 and above |
Brown / Grey |
Lowest |