Wood Fired Prime Rib Roast


Wood Fired Prime Rib​

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.

Aldergrills BBQ Wood Fired Prime Rib Recipe

Wood Fired Prime Rib Roast

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


  • Hark Chubby Smoker
  • Heat Resistant Gloves
  • FireBoard 2 Drive
  • Long Tongs
  • Rib Rack
  • Roasting Tray
  • Lump Charcoal, (Hardwood Lump Charcoal)
  • Ironbark Firewood
  • Red Devil Blow Torch



  • 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


  • First things first, grab that beautiful cut of beef from the fridge.
  • Now, in a little bowl, mix together some minced garlic, chopped rosemary, a pinch of coarse salt, a drizzle of honey, a dollop of Dijon mustard, and a splash of olive oil. Give it a good stir, then massage this heavenly concoction all over your prime rib. Let it hang out at room temperature for about 45 minutes to an hour – trust us, it's worth the wait for that perfect, even cook.
  • While the prime rib resting, start by loading up your offset smoker with lump charcoal.
  • Light your lump charcoal in the firebox and let it burn until you've got a nice bed of glowing embers. Keep the intake and exhaust vents open to let that sweet, smoky airflow do its magic.
  • Once your smoker is running nice and hot, aim for a temperature of around 230C/450F. This hot and fast approach will ensure a beautiful crust on your prime rib roast.
  • Now that your smoker is all set, pop your themometer in that prime rib and onto the rib rack and tray along with your potatoes sitting snug under your beef. Make sure the fat side is up and now place into the centre of the offset smoker!
  • Give it about 25 minutes to start mingling with the smoke, then dial down the temperature to a nice 180C/350F and add your dutch carrots.
  • Let it continue to bask in that smoky goodness for another 40 minutes or so, adjusting the time based on the size of your beef – check out our handy timing chart for guidance.
  • When the internal temperature reaches a mouthwatering 55°C/130°F for medium-rare, it's time to pull your prime rib roast from the smoker. But wait – don't dive in just yet! Tent it loosely with aluminum foil and let it rest for 30 minutes. This step ensures maximum juiciness and flavour in every bite.
  • Now, carve it up like a BBQ pro and get ready to wow your guests with a prime rib experience they won't soon forget. Enjoy every succulent, smoky bite – you've earned it!
  • Enjoy! x



RARE 49 120
WELL DONE 71 159
GROUND 71 159
PULLED 96 205
BRISKET 98 205/210
Keyword Beef, Meat, Roast

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.

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