Reverse-Seared BBQ Beef Rib Roast
This reverse-seared BBQ beef rib roast is the ultimate luxury centrepiece for Christmas or a special weekend cook. Slow smoked over indirect heat before finishing with a high-heat sear, this method delivers an evenly pink interior from edge to edge with a beautifully caramelised crust.
If you’re cooking on a UK charcoal BBQ, ceramic grill, or electric smoker, this technique guarantees restaurant-quality results without overcooking.
New to smoking? Read our Beginner’s Guide to BBQ & Smoking (UK) before starting.
For perfect doneness timing, use our Smoker Time Calculator to avoid overshooting your target temperature.
Prep Time
10 mins
Cook Time (hours)
4hrs
Cook Time (minutes)
45mins
Servings
6
Cuisine:
British
Course:
Main
Difficulty:
Medium
Keyword:
reverse sear beef rib roast BBQ
Author:
Kitchen Sizzlers
Cooking Temp
120
Ingredients
1 x 2–3 bone rib roasting joint (ask your butcher to bone and tie back on)
1 tbsp salt
1 tbsp freshly ground black pepper
1 tbsp garlic granules
1 tbsp dried thyme
1 tbsp olive oil
Oak wood chunks (for smoking)
Chef’s Notes
Reverse searing ensures even doneness throughout the joint, eliminating the thick grey band typical of traditional roasting.
For medium finish, pull at 52–53°C before searing.
Always allow proper resting time — internal temperature will continue to rise 3–5°C while resting.
Best served with Yorkshire puddings, roast potatoes and fresh horseradish sauce.
Equipment Used
Method
Preheat your BBQ or smoker to 120°C using indirect heat.
Soak or prepare oak wood chunks and add to your coals or smoker box.
Mix olive oil, salt, pepper, garlic granules and dried thyme in a bowl.
Pat the beef dry and rub the seasoning mixture evenly over the entire joint.
Place the rib roast on the indirect side of the BBQ.
Insert a temperature probe into the thickest part.
Cook slowly until internal temperature reaches 48–50°C for medium rare.
Move the beef over direct high heat and sear all sides for 1–2 minutes until a dark crust forms.
Remove from the grill and rest for 20–30 minutes before carving.
Slice between the bones and serve immediately.
Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:
kitchensizzlers.com/bbq-smoker-time-calculator/