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Platter with slices of smoked prime rib

Reverse Sear Smoked Prime Rib (Pellet Grill)

  • Author: Chelsea Joy
  • 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


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.


  • 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)


  1. 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.
  2. 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: 125 degrees F for medium-rare, 130 degrees F for medium, or 135 degrees F for medium well.
  3. 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.
  4. 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.

Keywords: smoked prime rib, prime rib on pellet grill, reverse sear prime rib