Southern BBQ Prime Rib

December 03, 2018

Southern BBQ Prime Rib - Lip Smackin' Good

The holidays are a time for family, friends and last but not least… food! Sure, you’ve served up your fair share of holiday hams and turkeys in your day. Those are fine and good, but you see we Southerners use Christmastime as an excuse to do what we do best—BBQ!

That’s why we bring you this recipe for Christmas grilling.

Make way for the king— the king of meats that is. This is a classic prime rib recipe cooked on the grill. And it’s got a Southern twist. We’ve added our Lip Smackin’ Good Famous Old South BBQ Rub to give this tender, slow cooked meat a flavor you wont soon forget! 

Cooking tip: You’re going to want to keep the temperature low enough during cooking and to remove it from the grill when done. Be sure to grill indirectly and use a drip pan to catch the drippings. 


  • 1 whole prime rib roast (7-bone, about 18 pounds; tied)

  • 6 to 8 cloves garlic (cut into slivers)

  • 2 to 3 sprigs fresh rosemary (chopped)

  • 2 tablespoons coarse ground black pepper

  • 2 tablespoons dried rosemary

  • 4 1/2 tablespoons Famous Old South BBQ Rub



1: First gather the ingredients.

2: Prepare grill for indirect grilling by placing a large dripping pan under where you will be setting the roast. Be sure you know the weight of your prime rib roast. You should plan on grilling indirectly for 12 to 14 minutes per pound. If you’re using a smaller roast, adjust the ingredients and cooking times accordingly.

3: Aim for a grill temperature that is approximately 375 F.

4: Every now and then add water to the pan to keep the drippings from burning away if you want to make gravy. I do recommend this, as the gravy will as some extra moisture and flavoring to your meal.

5: With a sharp paring knife make a series of 1/2-inch deep holes every 2 inches all over the roast.

6: Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest.

7: Combine black pepper, dried rosemary, and Famous Old South BBQ Rub seasoning and rub it all over the surface of the meat. This should be enough to cover the whole roast but if there isn’t enough just add more based on the proportions in the instructions.

8: When the grill is ready, place the roast on the well-oiled grate directly over the dripping pan.

9: Cook for about 12 to 14 minutes per pound. An 18-pound roast will take about 3 1/2 to 4 hours. It is really important to use an accurate meat thermometer so you can check when it is done. You do not want to overcook this roast.

10: When the meat reaches an internal temperature of 115 F to 125 F, remove it from the grill.

11: Place it on a platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Tent loosely with aluminum foil and let rest for at least 15 minutes, but no more than 30.

12: Once the roast has rested, slice it and serve with your favorite Southern sides. Serve and enjoy!

Remember the key to making this prime rib recipe a truly Southern treat is the flavor thats packed into our Famous Old South BBQ Rub. Without that, it just is not the same!

Enjoy y’all!