Grilled Cedar-Planked Rib Roast

Grilled Cedar Planked Rib Roast


1 beef rib roast (prime rib...if necessary, have your butcher prepare one)

sea salt and ground pepper to taste

dry mustard (1 tablespoon or so)

chili powder (as desired)

grill thermometer

meat thermometer


cedar planks (soaked in water; drained)

Rosemary (optional)

Start the grill.

Let the rib roast "rest" for about 30 minutes. Prepare the rub (salt, pepper,

dry mustard, chili powder). Rub onto the roast.

When the temperature of the grill reaches 400 degrees F., add cedar planks onto the metal rack and let them heat for about 2 to 3 minutes, or until they begin to smoke. Place meat, bone-side down, onto the planks. Close the grill's lid. If you're using rosemary or other herbs, add them to the planks.


Check the roast periodically--and use your thermometer to make sure the heat doesn't exceed 450 degrees. This is basically smoked prime rib.

1 bag of instant charcoal was enough to cook the roast for almost 2 hours, but since all grills are different, you might want to use a charcoal starter (available at Lowes/Home Depot) and keep some bricks simmering, or purchase an extra bag of instant charcoal. You don't want to run out of charcoal.

If you do, pop your roast into the oven, and finish cooking. Remove the cedar planks.


Cook roast for 1 hour and 45 minutes (up to 2 hours).

Remove meat and  planks from grill. Wrap the meat in foil and let it rest for at least 30 minutes to 1 hour. The internal temp should be 135 degrees F.

Remove foil. Slice meat to desired thickness. Garnish with Italian parsley.


The flavor is unlike any prime rib we've ever cooked: subtle, with the barest hint of smoke.

Each bite had a clean, delicate fresh taste, which we attribute to the cedar planks.