Kamado Joe Prime Rib That Blew My Mind (and My Lawn guy's!)
There’s something primal, powerful, and downright satisfying about nailing a perfectly smoked prime rib—but doing it on a Kamado Joe? That’s a flex.
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In this cook, I tackled the mighty Kamado Joe Prime Rib challenge with a boneless ribeye roast, my trusty Big Joe Classic III, and some serious dad-level determination (and a dash of unpredictably Florida weather).
Kamado Joe Prime Rib
Equipment
- Kamado Joe Big Joe Classic III
- Kamado Joe Slow Roller insert and accessories
- Wireless meat probe
Ingredients
- 4.89 lb Boneless ribeye roast
- 3 tablespoon Avocado oil Used as a binder
- ¼ Cup Dad Rub 1.2 See Note for Recipe
Bones
- 6 Large split beef bones with marrow
- 3 tablespoon Dad Dust Granulated Garlic, Granulated Onion, MSG (See Note for Recipe)
- 2 tablespoon Salt
- 2 tablespoon Ground black pepper
- 1 Head Garlic
- ¼ Cup Olive Oil
Beef Broth
- 6 Cups Water
Instructions
- Season the exterior of the Prime Rib liberally with Dad Rub 1.2. Place it on a tray in your fridge for the duration of the setup of the Kamado Joe.
- Add your bones to a Steamer pan and sprinkle with Dad Dust, Salt and Pepper. Remove the paper from the entire head of garlic and place the cloves int he pan along with the bones. Pour the olive oil over everything.
- Set Your Kamado Joe up for Smoking using the Slo-Roller. Add in a few chunks of Smoking wood.
- Set your dampers to line one on the top and a finger on the bottom. This should get you close to at 225F/107C temp. Adjust as needed to achieve that temp. When the Kamado Joe is stabilized place the rib roast and bones on and Smoke at until the roast reaches an internal temp of 110F/43C.
- At this point remove the roast and bones and switch the Kamado up to direct cooking mode by removing the slo roller, placing the cooking grates as close as possible to the coals and opening the top and bottom vents fully. Close the lid down and let the Kamado come up to searing temp. This takes about 10 minutes.
- Grill the bones first for a few seconds each side until you get a nice char and color on them. Then sear the roast on all sides until you get a nice crust. This should take less than 3 minutes to achieve.
AuJus
- Take 2 or 3 of your bones and put them in a pot along with everything that was collected in the steam pan they were in. Cover with water an bring to a boil. Then simmer until it reduces by about ½. Season with salt and pepper to taste.
- Let the prime rib rest for 20-30 minutes while you make the Au Jus.
- Serve and Enjoy!!!
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Now, I’ve cooked plenty of prime ribs before. Bone-in, dry rubs, seared, unseared—you name it. But this time, I wanted to mix things up. I went boneless for maximum meat, hit it with my custom Dad Rub 1.2, and brought in some bonus flavor with giant split beef bones—because if you’re going to smoke a rib roast, why not toss in a beefy bone marrow au jus to dip it in, right?
Let’s just say this wasn’t your average backyard roast. This was full-on flavor overload in the best possible way.
🍖 Why This Kamado Joe Prime Rib Is Different
First off, I didn’t go the traditional bone-in route this time. I grabbed a 4.89-pound boneless ribeye roast from Wild Fork, skipped the carving gymnastics, and got right down to business. And yes, it came out juicy, smoky, and packed with flavor—without a single bone in sight. That said, I didn’t abandon bones altogether. I roasted massive marrow-rich beef bones on the grill right alongside the roast.
These bones weren’t just for show. They rendered down beautifully during the cook, and I used all that savory fat, garlic, and beefy bits to make a ridiculously rich au jus. Bonus points: I turned some of those bones into broth, grilled the marrow to spread like butter, and even gave one to my lawn guy because I’m just that kind of neighbor.
Next-level flavor? Check. Resourceful bone usage? Double check. Minimal waste? Let’s just say everything that came off that Kamado Joe found a purpose.
🧄 The Magic of Bone Marrow and Dad Rub
Here’s where things really got interesting. This wasn’t just about the meat—it was about the layers. I seasoned the roast with avocado oil and my own Dad Rub 1.2, which has a blend of salt, pepper, paprika, garlic powder, onion powder, and even a touch of coffee for extra bark appeal. This rub has been in rotation for a while now, and honestly, it just hits the right notes.
Then came the real power move: roasting giant split beef bones right alongside the prime rib. I hit them with a little Dad Dust, salt, black pepper, and an entire head of garlic, then finished them with a rosemary-infused olive oil I made myself (because, of course, I did). That flavor combo, paired with the slow smoking process, delivered a marrow base so rich it turned my au jus into liquid gold.
And the marrow? Spread on bread like butter, grilled for texture, or dropped into a pot for broth. It was so good I had to stop myself from devouring it all in one go. Seriously, if you’ve never smoked beef bones for marrow before, you’re missing out on one of BBQ’s best-kept secrets.
🔥 Kamado Joe Prime Rib Is a 10/10
After a low and slow smoke at 225°F, and a quick, hot sear directly over the coals, the result was a crusty, rare, tender masterpiece of a roast. I pulled the roast at 110°F internal temp, seared it quickly (just 2 minutes and 20 seconds total!), then let it rest while the flavors settled into pure perfection.
And just so we’re clear—this roast was rare. That’s how I like it. It gives me the flexibility to sear slices later if I need to please the well-done crowd (you know who you are). But right out of the gate? It was absolutely spot-on. Tender. Juicy. Smoky. And when dipped in that bone marrow au jus? It didn’t even need the horseradish cream sauce I made.
This may be the best prime rib I’ve ever cooked. My neighbor even got a slice, and the man looked like he saw heaven. The combo of Kamado heat, bone marrow magic, and a well-balanced rub made this a roast to remember. Not only was the beef perfectly cooked, but it was versatile, full of flavor, and let me play around with sides and sauces after the fact.
💬 Final Thoughts: A Prime Rib Experience Worth Repeating
So yeah, the question was: Can I cook a Kamado Joe Prime Rib to perfection? The answer is a resounding yes. And I didn’t need any fancy gadgets or culinary wizardry to do it—just a solid rib roast, some serious smoking bones, a good rub, and a kamado grill that knows how to hold heat like a champ.
I ended up with a pile of leftover bone marrow (not a bad problem to have), which is now destined for broth, maybe some butter, and who knows what else. If you’ve got genius ideas for using bone marrow, throw them in the comments. I’m open to inspiration—and I’m definitely doing this cook again.
Until then, if you’re looking for a show-stopping centerpiece, something smoky and decadent, or just want to flex your backyard BBQ muscles, this Kamado Joe Prime Rib is the way to go.
Ingredient and Equipment Links:
Want A Kamado Joe of your own?
Check out: www.kamadojoe.com
Grab Some Lamb at Wild Fork: WildForkFoods.com
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