The ultimate meat-lovers indulgence, this smoked prime rib recipe makes cooking this coveted cut approachable and rewarding!
Smoking has to be one of the easiest ways to "upgrade" what's already a succulent cut of meat. Adding a smokey flavor to a crackling crust and pink, marbled goodness just adds a whole new level to prime rib.
Whether you've got a Traeger, Pit Boss, or other pellet grill, this reverse sear method is practically foolproof and will give you unbeatable prime rib every time.
Low and slow smoking with a reverse sear
I've been making slow roasted prime rib in my oven for a few years now, using the reverse sear method for foolproof, incredible results every time. It's become tradition for my family to have prime rib at Christmas.
This winter has been pretty mild - that's saying something in North Dakota - so as the holidays approached, I thought I'd see if that same reverse sear method works with my Pit Boss pellet grill!
I'm happy to say, it DEFINITELY works, and the results are out of this world.
And don't worry - whether you're new to smoking on a pellet grill, haven't done a long smoke before, or have never made prime rib before, I can promise you this is doable!
Let's dive in to the knitty gritty of reverse sear smoked prime rib on a pellet grill!
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- Low and slow smoking with a reverse sear
- Want a summary?
- Ingredients needed for prime rib
- How to make smoked prime rib on a pellet grill
- Ideal internal temperature for prime rib
- What to do with leftover smoked prime rib
- How to reheat smoked prime rib
- Troubleshooting and FAQs
- What to serve with prime rib
- No grill? No problem.
- 📖 Recipe
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Ingredients needed for prime rib
We're going to keep things super simple for this recipe!
I firmly believe that the higher-quality cuts of beef don't need lots of sauces, spices, marinades, etc. to make them incredible.
So for this recipe, all you need are prime rib, kosher salt, and black pepper.
How to choose prime rib
The first choice to make is whether you want to cook a boneless or bone-in prime rib roast.
Generally I don't shy away from bone-in roasts or steaks (bones can impart more flavor and act as a buffer to prevent overcooking), but I've only ever made boneless prime rib roasts because of the ease of slicing. The choice is yours!
As for the size of the roast, the general rule of thumb is 1 pound per person for a boneless roast. (You'll need more per person for a bone-in roast, since the bone accounts for some of the weight.)
I highly recommend going to a local butcher for prime rib. They should be able to cut the size you need as well as trim down any excess fat for you and tie it.
Why tie a roast? The most straightforward benefit is more even cooking, reducing the risk of overcooking certain areas. So definitely request that your butcher tie the prime rib roast for you, too.
Otherwise, the Thermoworks website has a great tutorial for trimming down and tyeing a prime rib.
What type of wood should I use for smoked prime rib?
I'd suggest opting for mild woods like apple, cherry, or pecan.
Stronger woods, like mesquite or hickory, can overpower the rich beef flavor of prime rib.
That said, I believe we used one of Pit Boss's Classic Blend and our smoked prime rib was fantastic depsite the robust flavor!
How to make smoked prime rib on a pellet grill
The beauty of this recipe is its simplicity (even if it does take a while).
All you need is a pellet grill (Traeger, Pit Boss, or any other brand should work just fine), the three ingredients listed above, and time.
Dry Brine the Prime Rib:
Ideally, you'll start the day before. Most roasted meats are better when brined, and my go-to is dry brining.
To dry brine, you'll rub the prime rib with kosher salt and ground black pepper. Then pop the prime rib, on a plate but uncovered, in the fridge until you're ready to start cooking.
Dry brining also helps prevent dry meat! It's truly a gamechanger.
Smoke the Roast, Low and Slow:
Preheat pellet grill to 225 degrees F, or as low as your pellet grill will go (cook time might be shorter if your cook temperature is higher)
Place the prime rib directly on the grill grates, fat cap up.
From there, you'll smoke the prime rib, low and slow, for 4+ hours, until an instant read thermometer reads 120-125 degrees F for medium-rare, 125-130 degrees F for medium, or 130-135 degrees F for medium well. Personally, I like a medium-rare prime rib!
My Pit Boss pellet grill has an attached thermometer probe, which makes keeping an eye on the temperature easy. However, I still suggest double-checking the temp with an instant-read thermometer when it's getting close. I found the attached probe read 5-10 degrees higher than my Thermapen.
Depending on the size of your prime rib, cook time may be a little shorter or longer.
Let the Roast Rest:
Take the prime rib off of the grill and tent loosely with aluminum foil.
Let the roast rest for AT LEAST 30 minutes. During that time, crank the pellet grill heat up to 500 degrees F.
Otherwise, if you want to finish the reverse sear in the oven instead of the grill, preheat the oven to 500 degrees F and prepare a wire rack over a baking sheet.
Sear the Prime Rib:
Here's where the reverse sear magic comes in! Uncover the prime rib and put back on the grill for about 10 minutes.
This second, short but hot cook session creates that crisped, crackling crust that makes prime rib so ridiculously delicious. Definitely don't skip this step!
Once the prime rib comes off the grill this second time, it's ready to carve immediately and serve. Since you rested the meat before the sear, a second resting it's necessary.
Ideal internal temperature for prime rib
Here are the temperatures you should be shooting for while roasting prime rib:
- Medium Rare: 120-125 degrees F
- Medium: 125-130 degrees F
- Medium Well: 130-135 degrees F
My favorite is medium rare or medium prime rib. I typically start checking the temp of the roast at 3 hours. Once it's between 120 and 125 degrees F, I'll pull the prime rib out of the oven to rest.
I highly recommend an instant-read thermometer for your prime rib. I have a Thermapen - excellent investment!
It's long enough to pierce to the middle of the roast and is TRULY instant.
Many pellet grills now have attached temperature probes that you stick in the roast and leave in as it smokes. However, they can sometimes skew warm (I found mine to read 5-10 degrees warm), so an instant-read thermometer is the way to go!
What to do with leftover smoked prime rib
If you've ended up with leftovers, I've got a few ideas for using it up!
- Simply reheat! Use the instructions below for the best way to reheat the leftovers.
- Slice thin and use for french dip sandwiches or sliders.
- Serve the next morning for a steak and eggs breakfast.
- Chop up and use for tacos.
How to reheat smoked prime rib
The last time I made this for my family, we had lots of leftovers. The next morning my dad raided the fridge for another serving of prime rib for breakfast. I asked how he was going to reheat it, and he shrugged and said, "the microwave."
I'm telling you right now: do NOT reheat prime rib in the microwave.
You've spent way too much money on this piece of meat to nuke it in the microwave and ruin the best dang prime rib you've ever had.
Instead, turn the oven on. 350 degrees F works just fine.
Place the prime rib in an oven-safe dish (I just use my cast iron) and put in the oven for 8-10 minutes, or until the prime rib is warm and the fat is no longer hardened with cold. Eat immediately.
Troubleshooting and FAQs
Have some questions or ran into a problem? These answers should help.
Nope! Roasting uncovered actually helps the meat turn out well, with the signature prime rib crust and evenly-cooked meat.
The prime rib simply won't develop the "crust" if you cover it.
Likewise, you'll be inhibiting the smoke from really permeating the meat, and we all love that smoke flavor.
If you check the temp on your roast and find it reached your target temperature earlier than expected, take it out to rest.
Tent loosely in foil, and leave it to rest for up to 2 hours. When you're close to when you're ready to eat, NOW crank up the grill or oven to 500 degrees and finish up with the reverse sear.
The reverse sear at 500 serves two purposes in this case: it reheats the roast without overcooking AND creates that crackly, crispy crust. Slice and serve right after it comes out of the oven from the sear, and your guests will be none the wiser!
I really don't recommend this, because part of the magic here is cooking the prime rib roast slowly, at a low temperature, so that it all cooks evenly and the edges of the roast aren't overdone and dry.
Ideally, a prime rib roast should be pink in the middle from edge to edge, with a minimal brownish-gray ring on the outside.
Plus, the low and slow cooking temp gives plenty of time for the tendon and fats in a wonderfully-marbled prime rib roast to melt down.
What to serve with prime rib
Serve with mashed potatoes and roasted vegetables like Simple Oven-Roasted Brussels Sprouts!
Or make an interesting salad like Roasted Grape Salad with Delicata Squash or Roasted Brussels Sprout Salad with Quinoa. A more texturally-interesting side can go well with a simple main like prime rib.
No grill? No problem.
Make reverse seared roasted prime rib in the oven!
Print📖 Recipe
Reverse Sear Smoked Prime Rib (Pellet Grill)
- Prep Time: 10 minutes
- Cook Time: 4.5 hours
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Smoked
- Cuisine: American
- Diet: Gluten Free
Description
The ultimate meat-lovers indulgence, this smoked prime rib recipe makes cooking this coveted cut approachable and rewarding!
Whether you've got a Traeger, Pit Boss, or other pellet grill, this reverse sear method is practically foolproof and will give you unbeatable prime rib every time.
Ingredients
- 1 prime rib roast (boneless or bone in), 8 pounds
- 1 tablespoon kosher salt (plus more as needed)
- 1 tablespoon fresh ground black pepper (plus more as needed)
Instructions
- At least 1 day in advance, season the prime rib generously on all sides with kosher salt and pepper. Place in the fridge uncovered until ready to roast.
- Fill the smoker with pellets and preheat to 225 degrees F. If you were unable to season the prime rib in advance, do so now. Place the roast, fat cap up, directly onto the grill grates. Cook, undisturbed, for 3 ½ to 4 hours (approximately 35 minutes per pound), until the center of the roast reaches your desired doneness: 120 degrees F for medium-rare, 125 degrees F for medium, or 130 degrees F for medium well.
- Remove the prime rib from the smoker. Loosely tent with aluminum foil to keep warm, allowing the roast to rest for at least 30 minutes. Meanwhile, turn the smoker up to the highest possible temperature, usually 500 degrees F.
- Remove the foil and transfer the prime rib back onto the grill. Roast for 8 to 10 minutes, until the exterior is well-browned and crisp. Remove from the smoker and transfer to a cutting board. Carve and serve immediately.
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