This is a very good recipe for grilling beef rib roast. I have used this for both bone-in and boneless roasts with great results on each. Make sure to remove the roast from the fridge about 1 to 2 hours before cooking.
Ingredients
- olive oil: 2 Tbsp
- garlic: 2 Tbsp (minced)
- cracked black pepper: 2 Tbsp
- fresh rosemary leaves: 2 Tbsp (finely chopped)
- sea salt: 1 Tbsp
- beef base: 1 Tbsp
- beef prime rib roast, at room temperature: 1 piece (7 pound)
- wood chips: 2 cups (or as needed, optional)
Metric Conversion
Stages of cooking
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Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
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Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
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Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.
