Perfect Kamado Joe Prime Rib

SEO Title: Kamado Joe Prime Rib Recipe: Perfectly Smoked & Seared for Unforgettable Flavor

Kamado Joe Prime Rib smoked to perfection with a beautiful crust — Kamado Joe Prime Rib, a true showstopper!

There’s an undeniable allure to a perfectly cooked prime rib, a culinary masterpiece that evokes a sense of tradition, celebration, and pure gastronomic pleasure. But when that prime rib is masterfully smoked and seared on a Kamado Joe grill, it transcends mere cooking and becomes an experience – a truly mind-blowing journey for your taste buds, and perhaps even for your lawn guy!

This isn’t just another prime rib recipe. This is a deep dive into achieving an unparalleled smoky flavor, a succulent interior, and a beautifully caramelized crust, all while leveraging the incredible versatility of a Kamado Joe ceramic grill. We’ll explore why a boneless roast can be your best friend, how a custom BBQ rub elevates the beefy goodness, and the secret ingredient that takes the accompanying au jus from good to legendary: smoked bone marrow.

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In this culinary adventure, I embarked on the glorious journey of preparing Kamado Joe Prime Rib using a boneless ribeye roast, my trusty Big Joe Classic III, and a healthy dose of dad-level determination. Oh, and let’s not forget the unpredictably charming Florida weather, which always adds an extra layer of challenge (or excitement) to any outdoor cook!

Kamado Joe Prime Rib

Embark on a culinary journey with this Kamado Joe Prime Rib recipe. Dad tackles a boneless ribeye roast, seasoned with a custom BBQ rub, and elevates the experience with smoked bone marrow for an au jus that’s truly next level. The result is a smoky, incredibly juicy, and intensely beefy perfection that will impress even the most discerning palate.

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Course: Main Course

Cuisine: American

Keyword: Kamado Joe, Prime Rib, Smoked Beef

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Rest Time: 30 minutes

Total Time: 2 hours 30 minutes

Calories: 5613 kcal

Author: Dad

Equipment

Kamado Joe Big Joe Classic III
Kamado Joe Slo-Roller insert and accessories
Wireless meat probe
Steamer pan (for bones)

Ingredients

4.89 lb Boneless ribeye roast
3 tablespoon Avocado oil (Used as a binder)
¼ Cup Dad Rub 1.2 (See Notes for Recipe)

For the Smoked Bones & Au Jus

6 Large split beef bones with marrow
3 tablespoon Dad Dust (Granulated Garlic, Granulated Onion, MSG – See Notes for Recipe)
2 tablespoon Salt
2 tablespoon Ground black pepper
1 Head Garlic
¼ Cup Olive Oil

For the Au Jus Reduction

6 Cups Water (or beef broth)

Instructions

Prepping for the Kamado Joe

Season the exterior of the boneless prime rib liberally with Dad Rub 1.2. For best results, allow it to sit on a tray in your fridge while you set up your Kamado Joe, allowing the rub to adhere and work its magic.
Prepare your bones: Place the large split beef bones in a steamer pan. Sprinkle generously with Dad Dust, salt, and black pepper. Remove the papery skin from the entire head of garlic and separate the cloves; add them to the pan with the bones. Drizzle everything with olive oil.
Set up your Kamado Joe for low and slow smoking using the Slo-Roller accessory. Add 2-3 chunks of your favorite smoking wood (oak or pecan work wonderfully for beef) to the coals for a rich, smoky flavor.
Stabilize your grill temperature: Adjust your top damper to approximately one line open and your bottom damper to a finger’s width open. This setup should bring your Kamado Joe close to 225°F (107°C). Allow the grill to stabilize at this temperature, making small damper adjustments as needed.

Smoking and Searing

Once the Kamado Joe is stabilized, place the seasoned rib roast and the prepared bones in the steamer pan onto the grates. Insert a reliable wireless meat probe into the thickest part of the prime rib, avoiding bone. Smoke at 225°F (107°C) until the internal temperature of the roast reaches 110°F (43°C).
At 110°F, carefully remove the roast and the bones from the grill. It’s time to transition your Kamado Joe to direct cooking for the sear. Remove the Slo-Roller and place the cooking grates as close as possible to the hot coals. Fully open both the top and bottom vents to maximize airflow and bring the grill to searing temperature. This usually takes about 10 minutes.
Once the Kamado Joe is screaming hot (typically 500-600°F / 260-315°C), first grill the bones for a few seconds on each side until they develop a beautiful char and rich color. Then, place the prime rib directly over the coals and sear all sides until a deep, appetizing crust forms. This crucial step should be quick, typically less than 3 minutes total, to avoid overcooking the interior.

Crafting the Au Jus & Resting

While the prime rib rests, prepare the incredible au jus. Select 2 or 3 of your smoked bones and place them in a pot along with all the rendered fat, garlic cloves, and any juices collected in the steamer pan. Pour in 6 cups of water (or beef broth for an even richer flavor). Bring to a boil, then reduce heat and simmer gently until the liquid has reduced by approximately half, intensifying the flavors. Season the au jus with salt and pepper to taste.
Allow the prime rib to rest, tented loosely with foil, for 20-30 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and moist.
Slice the prime rib against the grain, serve with the exquisite bone marrow au jus, and prepare for an unforgettable meal!

Notes

Dad Rub 1.2 Recipe: Find the full recipe details for this versatile BBQ rub at https://dadgotthis.com/dad-rub-homemade-bbq-rub/

Dad Dust Recipe:

120g Granulated Garlic
120g Granulated Onion
1 tablespoon MSG (Optional, but highly recommended for umami depth)

Combine all ingredients thoroughly. Store in an airtight container.

Nutrition

Tried this recipe? Mention @DadGotThis or tag #DadGotThis!

Why This Kamado Joe Prime Rib Recipe Is a Game Changer

I’ve cooked countless prime ribs in my time. Bone-in roasts, various dry rubs, flash-seared, reverse-seared – you name it, I’ve likely tried it. Each method has its merits, but this time, I decided to shake things up and create something truly exceptional. The goal was to maximize flavor and tenderness, while still delivering that impressive “wow” factor that prime rib inherently carries.

First off, I opted for a boneless ribeye roast, a hefty 4.89-pound slab from Wild Fork. While bone-in roasts offer beautiful presentation and sometimes a bit more flavor from the bone marrow, the boneless cut allows for easier carving and a more consistent cook, giving you maximum yield of tender, juicy meat. This choice eliminated the usual carving gymnastics and allowed me to get straight to the essence of the cook.

However, I certainly didn’t abandon bones altogether. My secret weapon for this recipe involved roasting massive, marrow-rich beef bones right alongside the prime rib on the grill. These aren’t just for show; they’re the foundation of an incredibly flavorful, deeply savory au jus that perfectly complements the smoked beef. These bones rendered down beautifully during the low and slow smoke, releasing their rich fat and beefy essence, which I meticulously collected for the au jus. This isn’t just about cooking meat; it’s about harnessing every ounce of flavor.

The culinary journey took a delightful turn when I decided to utilize every part of the bones. Some of the marrow was grilled separately to be spread like decadent butter on crusty bread, while other parts contributed to a deeply satisfying beef broth. And yes, my appreciative lawn guy even got a share, because sharing good food is just part of the dad philosophy. This approach embodies next-level flavor, resourceful usage, and minimal waste, ensuring every element of this cook found its delicious purpose.

The Magic of Bone Marrow and Dad Rub: Elevating Flavor

Here’s where this Kamado Joe Prime Rib truly distinguishes itself. This wasn’t merely about cooking a piece of meat; it was about building layers of complex, harmonious flavors. The journey began with generously seasoning the prime rib with a light coat of avocado oil as a binder, followed by my signature Dad Rub 1.2. This custom blend is a carefully balanced mixture of salt, coarse black pepper, smoked paprika, granulated garlic, onion powder, and a subtle hint of ground coffee. The coffee, often a surprise ingredient, doesn’t impart a strong coffee taste but instead contributes to the development of a dark, flavorful bark on the exterior of the roast, adding an extra dimension of savory depth.

The true power move, however, involved the giant split beef bones. These culinary treasures were seasoned separately with a liberal dusting of my Dad Dust (a simple yet effective blend of granulated garlic, granulated onion, and MSG for an umami punch), along with additional salt and black pepper. To this, I added an entire head of fresh garlic, cloves separated, and a generous pour of my homemade rosemary-infused olive oil. This fragrant oil, steeped with fresh rosemary, added an aromatic layer that permeated the bones and everything in the steamer pan.

Smoking these marrow-rich bones alongside the prime rib created an intoxicating aroma and, more importantly, a foundational flavor for the au jus. The slow smoking process allowed the marrow to render beautifully, infusing the collected juices with an incredible richness. This smoky, garlicky, beefy concoction formed the base of what I affectionately call “liquid gold” – an au jus so rich and savory, it could stand alone as a gourmet soup.

And the marrow itself? It became a versatile delicacy. Some of it, grilled to a luscious softness, was spread on crusty bread like the finest butter, offering a melt-in-your-mouth experience that is both luxurious and deeply satisfying. Other portions were reserved to enrich the broth, intensifying its body and flavor. Seriously, if you’ve never experienced the joy of smoked beef bone marrow, you are genuinely missing out on one of barbecue’s most treasured secrets. It’s an ingredient that transforms a great meal into an extraordinary one, adding an undeniable depth and richness that is hard to replicate.

Kamado Joe Prime Rib: A 10/10 Masterpiece

The cooking process for this prime rib followed the revered “reverse sear” method, perfectly executed on the Kamado Joe. We started with a low and slow smoke at 225°F (107°C) using the Slo-Roller. This technique gently coaxes the roast to an even internal temperature while infusing it with layers of smoky flavor. The Kamado Joe’s superior insulation and precise temperature control make it the ideal vessel for this method, maintaining a consistent heat that yields tender, uniformly cooked meat.

I carefully monitored the roast with a wireless meat probe, pulling it off the grill once it reached an internal temperature of 110°F (43°C). This specific temperature is crucial for achieving a perfect rare finish, which is my preferred doneness for prime rib. Immediately after removing the roast, the Kamado Joe was transformed for a high-heat sear. By removing the Slo-Roller and opening the vents wide, the grill quickly escalated to scorching temperatures, ideal for developing that coveted crust.

The searing phase was swift and decisive – just 2 minutes and 20 seconds total, rotating the roast to ensure all sides developed a magnificent, caramelized bark. This rapid sear locks in juices and adds a textural contrast that is simply irresistible. After its fiery finish, the prime rib was allowed to rest for a full 20-30 minutes. This resting period is non-negotiable; it allows the muscle fibers to relax and the internal juices to redistribute, resulting in a supremely tender and moist roast from edge to center.

The final result was nothing short of spectacular: a gloriously crusty exterior giving way to a consistently rare, tender, and incredibly juicy interior. Each slice was a testament to patience and proper technique. And just to be clear, that beautiful rare interior is exactly how I prefer it. It also offers the practical advantage of allowing me to quickly sear individual slices for those guests who prefer a more well-done steak (you know who you are, and I’ve got you covered!).

But straight out of the gate? This prime rib was absolutely spot-on. Tender, juicy, smoky, and bursting with robust beef flavor. When dipped into that rich bone marrow au jus, it reached a level of decadence that made the accompanying horseradish cream sauce (delicious in its own right) almost unnecessary. This may very well be the best prime rib I have ever had the pleasure of cooking, and judging by the reaction of my neighbor, who practically saw heaven after just one bite, it was a truly transcendent experience. The synergy of the Kamado Joe’s consistent heat, the magic of the smoked bone marrow, and the perfectly balanced rub created a holiday roast for the ages. It was not only flawlessly cooked but also versatile, full of complex flavors, and allowed for creative pairings with various sides and sauces.

Final Thoughts: A Prime Rib Experience Worth Repeating

So, to answer the initial question: Can a Kamado Joe Prime Rib be cooked to absolute perfection? My resounding answer is an emphatic YES. And the beauty of it is that it doesn’t require an arsenal of fancy gadgets or years of culinary wizardry. It simply calls for a high-quality rib roast, the commitment to incorporating those incredible smoking bones, a well-crafted rub, and the reliable, consistent heat of a Kamado Joe grill.

The success of this cook also left me with a delightful dilemma: a generous pile of leftover bone marrow. This isn’t a problem, it’s an opportunity! It’s already earmarked for enriching future broths, possibly whisked into a savory compound butter, or perhaps inspiring another creative culinary experiment. If you have any brilliant ideas for utilizing leftover bone marrow, please share them in the comments below; I’m always open to new inspiration. One thing is for certain, this exact cook is absolutely going into heavy rotation in my grilling schedule.

Until your next backyard barbecue adventure, if you’re searching for a show-stopping centerpiece for a special occasion, craving something deeply smoky and decadently rich, or simply wish to flex your outdoor cooking muscles, then this Kamado Joe Prime Rib recipe is unequivocally the way to go. It’s a culinary triumph that promises to deliver unforgettable flavor and truly impress everyone lucky enough to get a taste.

Ingredient and Equipment Links:

Want A Kamado Joe of your own?

Check out their full range of ceramic grills and accessories: www.kamadojoe.com

Grab Some Premium Meats at Wild Fork: WildForkFoods.com

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