Wood-Fired Prime Rib with Aldergrills

Wood-Fired Prime Rib with Aldergrills

Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes

Course: Main Course
Cuisine: Australian
Servings: 4




  • 2 kg Prime rib/rib of beef

Honey Mustard Rub

  • 2 tbsp coarse salt
  • 2 tbsp black pepper
  • 3 cloves garlic, minced
  • 4-5 sprigs fresh rosemary
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp olive oil


  1. Preparation:

    • Take the prime rib out of the fridge.
  2. Mix the Rub:

    • In a small bowl, mix together the minced garlic, chopped rosemary, coarse salt, black pepper, Dijon mustard, honey, and olive oil.
    • Massage this mixture all over the prime rib.
    • Let the seasoned meat sit at room temperature for about 45 minutes to an hour to ensure an even cook.
  3. Prepare the Smoker:

    • Load the offset smoker with lump charcoal.
    • Light the charcoal in the firebox and allow it to burn until you have a bed of glowing embers.
    • Keep the intake and exhaust vents open to maintain good airflow.
  4. Cooking:

    • Once the smoker reaches approximately 230°C (450°F), place the prime rib on a rib rack and tray, fat side up.
    • Insert a thermometer into the meat and place the tray in the centre of the smoker.
    • Smoke the prime rib for about 25 minutes, then reduce the temperature to 180°C (350°F) and add any additional vegetables, like Dutch carrots.
  5. Monitor and Adjust:

    • Let the meat continue to smoke for another 40 minutes or so, adjusting the time based on the size of the beef. Refer to a timing chart for accuracy.
    • When the internal temperature of the meat reaches 55°C (130°F) for medium-rare, remove the prime rib from the smoker.
  6. Rest:

    • Tent the prime rib loosely with aluminium foil and let it rest for 30 minutes to retain its juices and enhance flavour.
  7. Serve:

    • Carve the prime rib and serve, impressing your guests with a perfectly smoked, juicy, and flavourful dish.



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