Wood Fired Prime Rib Roast

Today, we’re diving into an adventure with our show-stopping Wood Fired Prime Rib Roast recipe – a feast fit for BBQ royalty.

A sizzling slab of prime rib, glistening with a mouthwatering blend of garlic, rosemary, and honey, smouldering over fragrant Ironbark wood in your trusty Hark Chubby Offset Smoker. As the savoury aroma fills the air, you know you’re in for a flavour-packed experience like no other.

Let’s start by exploring the flavour profile of this dish. At its core, our Wood-Fired Prime Rib is rich, and beefy in flavour, elevated by the bold flavours of garlic, earthy rosemary, and a hint of sweetness from the honey. Each bite is a harmonious balance of smoky, savoury, and subtly sweet – a true masterpiece that will leave your taste buds singing with delight.

Now, let’s talk about ingredients. We believe in keeping things simple yet sensational, so you won’t find any complicated or hard-to-find items here. Just a handful of kitchen staples that come together to create pure magic. All you need is a premium cut of prime rib, fresh garlic, fragrant rosemary, coarse salt, a drizzle of honey, a dollop of Dijon mustard, and a splash of olive oil. Complement the roast with your favourite hearty vegetables, or good old potatoes and Dutch carrots like us. With just a few simple ingredients, you’ll be well on your way to greatness.

But what truly sets this recipe apart is its cooking method. Instead of the traditional oven roast, we’re taking things outdoors to the smoky realm of the Hark Chubby Offset Smoker. This approach infuses the prime rib with an unparalleled depth of flavour, imparting a smokiness that simply can’t be replicated in the oven. Plus, it gives you the perfect opportunity to flex your BBQ skills and impress your guests with your smoking prowess.

Now, let’s break down the recipe itself. It all starts with preparing the prime rib – simply mix minced garlic, chopped rosemary, salt, honey, Dijon mustard, and olive oil, then rub it all over the meat and let it come to room temperature. This allows the flavours to meld and ensures a perfectly even cooking.

Next, it’s time to fire up your Hark Chubby Offset Smoker. Load it up with lump charcoal – adding iron bark wood as you go and get those coals glowing. Once your smoker reaches a temperature of around 230°C/450°F, it’s time to add the prime rib and potatoes.

Give it a good 25 minutes to start soaking up that smoky goodness and crust to form, then reduce the temperature to 180°C/350°F, add your Dutch carrots, and let it continue to cook until the internal temperature reaches a mouthwatering 55°C/130°F for medium-rare perfection. Finally, tent it loosely with foil and let it rest for 30 minutes to ensure maximum juiciness and flavour.

And there you have it – a Wood Fired Prime Rib Roast that’s sure to dazzle your taste buds and impress your guests. So fire up that smoker, gather your ingredients, and get ready to embark on a flavour-filled journey with our Smoked Prime Rib recipe. Trust me, once you try it, you’ll never look at BBQ the same way again.