Exclusive Holiday Prime Rib Recipes From The Best

 -Few things go together better than Prime Rib and Christmas.

Actually, forget that last statement, we’d be so bold as to say NOTHING goes together better than prime rib and Christmas.

From the looks of our newest blog post, it seems our BBQ Island Pitmasters couldn’t agree more!

Get ready to make this the best Christmas Prime Rib you’ve ever had!

Let’s kick things o? with a recipe from @caribeque -

Easy Smoked Prime Rib by Kurt Of Caribecue 

The holidays are upon us and it’s time to get your prime rib game on! Here is an easy herb encrusted prime rib recipe that’s amazingly delicious.



1 8-10 pound prime rib roast the bones cut off and tied back on

Olive Oil

4-6 tablespoons of Caribeque AP Rub (depends on the size of your prime rib)

1 teaspoon chopped thyme

1 tsp chopped rosemary

4 cloves of garlic diced fine almost to a paste


Preheat your grill/smoker to 225 degrees

Combine Caribeque AP rub, garlic, chopped thyme and chopped rosemary in a bowl and mix it all together with a spoon to create your "rub mixture".     

Coat your entire rib roast with olive oil and apply the rub mixture heavily to your prime rib. 

Place roast on grill and cook until the internal temperature reaches 125 degrees F.

Remember these temps for your meat temp choice 130 for rare, 135 for medium-rare, 140 for medium. 

Pull roast off the grill and allow to rest for 20 minutes.

Slice serve and enjoy

Follow Kurt on Instagram @caribeque 



A Christmas Center Piece by Bama  

Some wise words from @bama4evercatering about how to do Christmas food faire the right way.

Here’s a look at my Smoked then sliced Prime Rib. There’s no better option for your Christmas dinner center piece. 

This sliced Prime Rib makes great sliders when paired with toasted Kings Hawaiian rolls. Don’t forget the provolone cheese  and the Nestle Beef Au Jus!

Follow Bama on Instagram @bama4evercatering 



And here is a fan favorite with a prime rib recipe from our most recent BBQ Island Cooking class event with Heath Riles and Malcolm Reed.

Follow Heath on Instagram @heathrilesbbq

Follow Malcolm on Instagram @howtobbqright 

How To Prime Rib Right by Malcolm Reed 

I start with an 18lb boneless whole ribeye from Sams club. Remove it from the cryovac packaging and use paper towel to soak up any moisture. Place it on a cutting board and remove the sinew and excess fat. Tie the ribeye with Butcher Twine down the length of the entire roast spacing the twine 1 1/2” apart. This will help it cook more evenly and maintain shape.  

Coat the outside of the ribeye with with a light layer of extra virgin olive oil and season with a heavy dose of Killer Hogs AP Rub (or salt, pepper, garlic). Next layer on a light dusting of Bbq Rub (I used my KH Hot). For the herb crust finely chop fresh rosemary, sage, and thyme. Place the herbs in a small bowl and add 6 cloves of fresh garlic minced and 1/2 cup of Steak Rub. Give this mixture a quick stir to combine and apply it to the outside of the Rib eye roast.  

For this cook I fired up my Gateway Drum but you can easily use any grill or smoker. Just set it up for indirect cooking at 275 degrees. I ran a bed of lump coals with a couple chunks of hickory for smoke flavor.  

As soon as the pit reaches temp, place the ribeye on the center of the cooking grate and let the smoke roll. At this point all you have to do is let it cook until it hits desired doneness. For me it’s 120-122 degrees internal. I use a wired meat probe stuck into the middle of the Prime Rib to watch the internal temperature with a close eye. The biggest mistake you can make is over cooking a gorgeous cut of beef like this.  

When the alarm goes off, transfer the Prime Rib to a large platter and tent it with foil. Wait at least 20 minutes before carving. (This step is crucial too!) 

When ready to serve use a large slicer knife to cut the Prime Rib into desired slices. I like to serve it with a creamy horseradish sauce and the left over juices from the platter. Prime Rib is one meat center piece that should be on every Holiday Table! 


18lb Whole Ribeye Roast  

2 Tablespoons Olive Oil 

1/4 cup Killer Hogs AP Rub 

1 Tablespoons Killer Hogs Hot Rub 

1/2 Cup Killer Hogs Steak Rub

6 cloves Garlic minced 

1 Tablespoon Rosemary chopped fine 

1 Tablespoon Sage chopped fine 

1 Tablespoon Thyme chopped fine 


1. Prepare smoker or grill for indirect cooking at 275 degrees, add 2 chunks of hickory wood for smoke flavor.  

2. Trim excess fat and sinew from ribeye roast and tie with butcher string to hold shape during cooking.  

3. Drizzle the outside with olive oil, season with AP Rub and Hot Rub.  

4. In a small bowl combine fresh herbs with Steak Rub; apply in a heavy layer to outside of ribeye.  

5. Place the whole ribeye on the smoker and cook until internal temperature reaches 120-125 or your desired doneness about 2.5 hrs.  

6. Rest the Prime Rib for a minimum of 20 minutes before carving. Serve with creamy horseradish or au jus.

Smoking the perfect Prime Rib by @bigswedebbq


A perfectly cooked prime rib, packed with flavors and hints of smoke, is one of the grandest holiday roasts, but only if you smoke it perfectly. Here is my top 10 tips when smoking a perfect Prime rib.


1. It is called Prime Rib. Purchase the best grade you can afford. Choice is a very good grade, but prime is better. 


2. Dry- age your Prime rib. Nothing really beats the flavor and tenderness of a perfectly dry-aged prime rib. Dry-aging your Prime rib does not only improve tenderness through the action of enzymes within the meat, it also adds flavor through the oxidation of fat. Well-aged prime rib will have a dense and meaty texture that's still incredibly tender and juicy.


3. Marbling is King. Marbling is intramuscular fat that appears as a white, spiderweb-like pattern within the meat. The more marbling, the richer and more tender your beef will be. So look for good marbling without huge chunks of hard fat.


4. Go heavy on seasoning and start early. I like to season at least the day before, and up to three days ahead of smoking my Prime rib, letting it sit on a rack in my fridge uncovered. This will allow time for the seasoning to penetrate more deeply while also drying out the surface, which will lead to better browning during the cook.


5. Cook it straight out of the fridge. When smoking a big piece of beef like prime rib, it’s not safe to let the rib come up to room temperature before you cook it. The length of time the meat will resting at room temperature in the USDA danger zone of 40F to 140F could allow pathogens to multiply to the point it might get you sick.


6. Reverse sear it. Start your prime rib in the smoker set at 225F and let it reach 125°F for medium rare. Then remove it and let it rest while you crank up your smoker for maximum heat (or use a separate grill). Set the beef back inside for just a few minutes to crisp up the exterior. The result is prime rib that is measurably juicier and tenderer, with a crackling crust and beautiful light red interior.


7. Use an instant-read thermometer. At this low temperature, the average prime rib roast could take 2 to 4 hours to reach 125F.  A leave-in probe is a good indicator, but you should always use an accurate instant-read thermometer and test for final doneness.


8. Rest for 30 minutes. Rest under a loose foil tent for 30 minutes before serving. This will allow the prime rib to stay juicy and moist when carving the meat.


9. Collect the dripping for the au jus. Here is an easy au jus recipe. Skim fat from the dripping pan if necessary. Place pan on high heat. Add a cup of wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Add 2 cups of beef broth and cook until reduced by half again. Pass the au jus through a sieve and serve on the side.


10. A touch of salt to finish the masterpiece. I like to sprinkle each slice with a little coarse sea salt to ensure that it's seasoned throughout before serving.


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