Won't the roast be dry if I cook it uncovered?

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.

My prime rib finished earlier than expected. How can I heat it up when guests arrive?

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!

Can't I just smoke at 350 degrees F or higher to speed up the cook time?

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.

Reverse Sear Smoked Prime Rib (Pellet Grill)

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

Units Scale

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)

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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 1/2 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.