Smoked Prime Rib Roast On Pellet Grill
This best Smoked Prime Rib Roast on a pellet grill is the perfect dish for any holiday meal or special occasion. With just a few simple steps, you'll have the most tender, juicy prime rib with a delicious outer crust you've ever had!
Servings: 6 people
Calories: 1425kcal
Ingredients
- 5-10 pound prime rib roast bone-in
For the Binder
- 1 cup butter unsalted
- 1 tablespoon garlic cloves finely chopped
- 2 tablespoons Worcestershire sauce
For the Prime Rib Rub
- 2 tablespoons whole black peppercorns cracked
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons rosemary crushed
- 1 teaspoon ground thyme
Instructions
- Preheat: Preheat your pellet grill to 225℉.
- Trim the roast: Remove the roast from the fridge. Trim off any fat that is hanging off. Leave some of the fat cap on. Let it come to room temperature while preparing the rest of the ingredients.
- Make the binder: Add the butter, garlic cloves, and Worcestershire to a small saucepan. Heat on medium-low until the butter is melted. Simmer for 10 minutes on low to let the garlic infuse the butter with flavor. Remove from heat. Use a basting brush to apply butter mixture onto the roast, making sure to cover all sides.
- Make the rub: Mix together black pepper, kosher salt, smoked paprika, garlic powder, rosemary, and ground thyme. Sprinkle the dry rub liberally over the entire roast, covering all sides. Use your hands to push the rub firmly against the meat.
- Smoke: Place a wire rack on a baking sheet, and the roast on the rack. Place the roast on the pellet grill and place a meat thermometer into the thickest part of the beef. Place the saucepan with the butter mixture on the grill rack. Close the lid and smoke for one hour. After one hour, baste the roast with the butter mixture. Let the butter run off the brush and drizzle it on the roast. Smoke for one more hour, until the internal temperature reaches 130℉. Remove the roast from the smoker, and cover it loosely with aluminum foil to keep it warm.
- Reverse Sear: Turn the temperature of your smoker to 400℉. Sear the roast for 1-2 minutes per side, until the internal temperature reaches 135 degrees F, which is medium rare. The outside ends of the roast will be more well done. If you like your beef more well done, cook until the desired level of doneness is reached. Medium is 135℉-140℉, Medium Well is 145℉-155℉, and Well Done is 155℉. I do not recommend cooking it past medium well, as the outside ends will be more well done than the middle.
- Rest: Remove the seared roast from the grill and place it on a cutting board. Cover with aluminum foil and let it rest for 15-20 minutes. While it is resting, strain the juices from the baking sheet into the saucepan with the basting mixture. Keep warm on the stove.
- Slice and Serve: Cut the roast into slices as thick or as thin as you like. Drizzle the butter mixture on each slice. Serve with your favorite side dishes and enjoy!
Video
Notes
*The rub recipe makes enough to coat a 5 to 6-pound roast. If you have a larger roast, double the recipe. If you have a smaller roast, cut the ingredients in half.
- Ensure the temperature probe is in the center of the meat's thickest part.
- Ensure your hopper is full of wood pellets before smoking. You do not want to run out halfway through the smoking process.
- Don't try to rush the cooking process. The key to the best prime rib is low and slow. Plan on 35 minutes per pound.
- For best results, don't open the lid unless to baste the roast.
Nutrition
Calories: 1425kcal | Carbohydrates: 6g | Protein: 53g | Fat: 132g | Saturated Fat: 62g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 52g | Trans Fat: 1g | Cholesterol: 310mg | Sodium: 2814mg | Potassium: 1003mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2118IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 7mg
