Smoked Prime Rib

Recipe Information

- Prep Time: 10 Hr
- Cook Time: Varies
- Servings: Varies

Description

Prime rib is impressive but surprisingly simple when cooked low and slow. For the best tenderness and flavor, smoke it at 220–235°F to let the pellet grill add natural wood flavor while keeping the roast juicy. Since prime rib is simply a whole ribeye roast, it's naturally tender and great for feeding a crowd—plan on about a pound per person. At 225°F, cooking usually takes around 30 minutes per pound, but it’s far more important to cook to internal temperature than time. Most people prefer prime rib at medium rare, around 135°F, and if you're reverse‑searing, remove it 15–20°F earlier because it will continue to rise as it rests. Let it rest for at least 30 minutes to allow the juices to redistribute and the meat to become perfectly tender.

Ingredients

**ALL INGREDIENTS**
- Prime Rib Roast
- Kosher salt to taste
- Black pepper to taste

Instructions


**Brining prime rib**

STEP 1: Pat the prime rib dry.

STEP 2: Wrap it with twine if your butcher hasn't already done so.

Step 3: Dry-brine the meat by covering prime rib liberally with kosher salt.

Step 4: Brine for 8-12 hours in the refrigerator.

**Cooking prime rib**

Step 1: Preheat your pellet grill to 220°F.

Step 2: Remove from the refrigerator and apply a generous amount of pepper evenly over the entire prime rib.

Step 3: Place the prime rib on the grill, unwrapped, and insert the meat probe. Let it cook until the internal temperature reaches 110° F.

Step 4: At that point, turn the smoker to 400° and finish cooking until the internal temperature reaches 125° F.

Step 5: Remove the meat from the grill and wrap it in foil. Make sure the bottom strip of foil folds around the meat, forming a sort of container to trap the juices.

Step 6: Let the prime rib rest for 15-20 minutes so the temperature will rise another 10-15°F and the juices will settle.

Step 7: After the rest period, unwrap the top foil. Pour the juices from the bottom foil into a bowl or cup. Slice and sprinkle with a pinch of kosher salt and serve with some of the reserve juices.

---