By Chef Eric Gephart

Smoke Sear Prime Rib

Serves: 10 people
Cook Time: 30 - 60 min


  • Main


  1. 01

    Stabilize the grill at 400°F. Add one heat deflector, setting up one side to be direct and the other indirect. Bank the lit charcoal under the direct side.

  2. 02

    Trim the roast and score the fat cap for optimal smoke and seasoning.

  3. 03

    Season roast with blackening rub.



    • Blackening Rub (Preferred: Lane's BBQ)
  5. 04

    Add the smoking wood to the hottest part of the charcoal and place the grill grate at the lowest section of the Divide & Conquer System for direct grilling.



    • 3 Wood Chunks (Preferred: Kamado Joe)
  7. 05

    While your grill comes to temperature, prepare your dijon garlic paint.



    • 1/2 cup dijon mustard
    • 2 tablespoons garlic (minced)
    • 1 tablespoon fresh thyme
    • 1 teaspoon Steak Rub (Preferred: Lane's Scorpion BBQ Rub)
    • 1 teaspoon kosher salt
    • 3 tablespoons olive oil
  9. 06

    Roast at 300°F for 90 - 105 minutes, spinning the roast halfway through the cook. Cook until you reach an internal temperature of 120°F.

  10. 07

    While roast cooks, prepare the horseradish sauce. Combine ingredients and mix until evenly dispersed.



    • 1 cup mayo (Preferred: Duke's)
    • 2 teaspoons chives
    • 2 teaspoons minced parsley
    • 2 tablespoons horseradish, prepared
    • 2 tablespoons buttermilk
  12. 08

    Transfer roast to the cutting board and rest for 20 to 30 minutes.

  13. 09

    Slice into thick steaks. Transfer to a serving plate & garnish with horseradish sauce and chives.

  14. 10

    Paint the roast with dijon garlic paint evenly on all sides, then place the roast on the indirect side of the grill and close the dome.

  15. 11

    Sear the roast evenly on all sides over the direct side of the grill.