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Grilled Bone in Prime Rib Roast on the Big Green Egg

Grilled Bone in Prime Rib Roast

Welcome back to the best grilling blog on the Internet! For this post I am featuring a Snake River Farms 4-bone ribeye roast grilled on my Big Green Egg. At the time I am posting this it is closer to Spring than it is Winter but I wanted to focus this recipe on delivering the best centerpiece for your holiday meal. Using a special herbed butter on the outside of this roast, this prime rib comes out as beautiful as it tastes. Now sit back, grab your favorite glass of Malbec, and enjoy this post for Grilled Bone in Prime Rib Roast on the Big Green Egg. 

Grilled Bone in Prime Rib Roast on the Big Green Egg

When cooking a roast this size take it out of the packaging a day before you plan to cook it and dry the exterior off with paper towels. 

Getting started with roast prep

Get kosher salt ready (1 tsp per pound) and tie your roast with butcher twine to hold its shape while cooking. 

Salt the prime rib roast

Now cover all sides of the roast with kosher salt, place on to a baking pan with a wire rack, and in to the fridge for 24 hours. This dry brining technique does many things: it tenderizes the meat, it locks in the flavor, and it makes the meat juicier. This step shouldn’t be skipped!

use 1 tsp of salt per pound Cover the roast in salt

After 24-hours take the meat out of the fridge 2-hours before you plan to cook it. 

Salted roast after 24 hours

While the roast is coming up to room temperature make the herbed butter mixture with 2 sticks of softened butter, 2 Tbs minced fresh herbs, 8-10 cloves of minced garlic, and 2 Tbs Dizzy Pig Cow Lick seasoning (make sure to use code: BBQBUDDHA for 15% off any order at Dizzy Pig BBQ). 

Prepare herbed butter

Mix all the ingredients thoroughly with the butter. 

Grilled Bone in Prime Rib Roast

Next, rub the butter on all surfaces of the rib roast. 

Grilled Bone in Prime Rib Roast

Fill the Big Green Egg with lump charcoal and light in the middle. After 10-minutes, add a handful or two of Pecan Wood Chips to the lit coals. Place in your ConvEGGtor for indirect grilling. 

Grilled Bone in Prime Rib Roast

Once your temperature is stable at 350°F it is time to place your rib roast inside. 

Grilled Bone in Prime Rib Roast

Place your roast bone side down and let cook for an hour undisturbed. 

Grilled Bone in Prime Rib Roast

After an hour your roast should be coming along nicely. From this point forward make sure to take an internal temperature of the roast every 30-minutes until you reach a temperature of 125°F. 

After 2 hours the roast is almost ready and the color of the exterior looks amazing. 

Grilled Bone in Prime Rib Roast

At 2.5 hours your roast should measure 125°F. Pull the roast from your Big Green Egg and rest it on a cutting board for 20-30 minutes. 

Remove the Prime Rib Roast

The final temperature should be between 130°-135° for a perfect medium rare. 

Rest the Prime Rib Roast

Remove the ribs before slicing the meat in to steaks for serving. 

Remove the bones of the Prime Rib Roast

Cut the steaks to your desired width. A 10-pound roast should feed 8-10 people when cooked. 

Slicing the Prime Rib Roast Sliced Prime Rib Roast

Enjoy this delicious grilled bone in prime rib roast. The perfect centerpiece for your next holiday gathering. 

Grilled Bone in Prime Rib Roast

Grilled Bone in Prime Rib Roast

Grilled Bone in Prime Rib Roast

Grilled Bone in Prime Rib Roast on the Big Green Egg

The BBQ Buddha
This recipe for Grilled Bone in Prime Rib Roast on the Big Green Egg is the perfect centerpiece for your holiday gathering!
5 from 18 votes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main
Cuisine American
Servings 8 -10


  • 1 4- bone prime rib roast 8-10 pounds
  • 2 sticks unsalted butter
  • 8-10 cloves garlic minced
  • 1 Tbs rosemary minced
  • 1 Tbs thyme minced
  • 2 Tbs Dizzy Pig Cow Lick seasoning
  • Kosher Salt 1 tsp per pound


  • Salt the prime rib roast with Kosher salt (1 tsp per pound) 24 hours before cooking and place on a baking sheet with a wire rack. Place in the refrigerator uncovered.
  • -hours before cooking take the roast out of the fridge and allow it to come to room temperature.
  • Soften the 2 sticks of butter and combine with minced garlic, minced herbs, and seasoning.
  • Apply the butter mixture to the roast all over.
  • Preheat your Big Green Egg to 350°F setup for indirect cooking using your ConvEGGtor. I like to use Pecan Wood chips for some additional smoke flavoring.
  • When the temp is stable and the smoke is running clean, place the roast inside the Big Green Egg bone side down. and let cook undisturbed for an hour before checking. After that check on the roast and internal temperature every 30 minutes until an internal temperature of 125°F is achieved.
  • Pull the roast and let rest 30 minutes before slicing.
  • Slice the bones off the roast first, then cut the roast in to equal steaks.
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50 comments on “Grilled Bone in Prime Rib Roast on the Big Green Egg

  1. Can this recipe be done with a boneless prime rib?
    Can you use the same set up or are there modifications?

    1. Roughly 20 minutes per pound at 350° is how it works out. So, just increase the time but always cook to a final temp 10° less than desired doneness as the carryover cooking will finish it perfectly as it rests.

  2. If I trim the bones and tie back on , would you put the salt under the bones before you tie back on or would that be to much?

  3. If I trim the bones off and tie them back on , would you put the salt under the bones before you tie them back on or would that be to much?

  4. How high do you fill the BGE XL bowl up with Charcoal? From your video it looks very close to the top. Cannot wait to do this for Christmas! Thanks!

  5. I did this last Christmas and it was great. This year, I’m interested in using my BGE rotisserie attachment – would this recipe still work, or would the butter burn over the open flame?

    1. Yea it will with a slight modification. Setup the BGE with 2 zones (hot/cold) with hot facing back of the BGE. Then make sure to keep temp steady and you’ll be happy with results.

  6. I’ve used this recipe several times over the past couple of years with great results! I’m going to my in-laws for Christmas this year and won’t have a BGE. Would this work in the oven on a roasting pan? Same temps?

  7. 5 stars
    Hey Chris! I did your maple bourbon ham recipe last year and this Thanksgiving with a whole ham and it was amazing. Looking forward to doing the Prime Rib Roast for Christmas (Still doing a ham for Xmas Eve!) Good to see you have a great thing going!

      1. 5 stars
        Merry Christmas to you as well. As a matter of fact I still see Brad every month or so and he is doing good. So funny that I came across your site. I hope you guys have a blessed Christmas and an wonderful New Year!


  8. Buddha!

    Accidentally read tablespoons instead of teaspoons per pound. You think I’m okay just rubbing off all the excess or should I wash and start again, please let me know!

    Can’t wait to see how it turns out


  9. 5 stars
    This is the first time using this recipe and living in Canada I wasn’t able to find the Cow Lick seasoning in time…I successfully improvised on the Cow Lick, and it was a huge success with my family, who fought over the leftovers…Thank you for another great recipe for fellow EggHeads!

  10. Mixed thoughts on this. I followed the salting procedure and butter mixture as directed (I used salt and pepper as opposed to a spice mix) and the taste was excellent. My issue was the doneness of the roast. Due to its thickness (5lb, 3 ribs) parts were medium rare and the centre was virtually raw. I had to slice the roast and barbecue the slices. It worked out in the end but how do I adjust for the thickness of the cut?

    1. You could do a couple of different things. First, you could reverse sear it i.e., cook low and slow at 250° until the very center of the roast measures 115° then sear the roast at the end. Or you can place the probe in the center of the roast and pull off when it measures 120° this ensuring the center is cooked through.

  11. BBQ Buddha,
    Good afternoon from The Northern Neck of Virginia. I’m considering a 3/4 Rib Roast and Boneless Roast on the BGE for Christmas. Which, of the two, are best on the grill? I’ll buy it Thursday, vacuum seal it and put it in the refrigerator and cook it Monday. Any special cooking tips ? Thanks

    1. Both would do excellent on the BGE. This recipe would work well. My best advice is to reverse sear both so you can be assured of end to end pink inside!

  12. What size roast do you think would be the largest that would fit on L BGE with Joetisserie? Hoping to make a 5 rib roast Christmas eve.