Smoked Prime Rib on a Pellet Grill

By Todd Martin September 26, 2024 9 mins read 90 Views

This Smoked Prime Rib on a Pellet Grill recipe is straightforward and delivers amazing results! Nothing compares to a perfectly cooked prime rib roast for the holidays and special occasions. Our comprehensive recipe guide will help you select the right rib roast and share Pitmaster tips and techniques.

Prime rib is the king of all holiday meals, and with beef prices on the rise, it’s important to make the most of your investment. Using a pellet smoker is the easiest way to make a smoked prime rib roast. If you do not own a Traeger or electric smoker, you can apply this recipe to a stick burner unit. Please see our Kettle Smoked Rib Roast Recipe if using a charcoal grill like the Big Green Egg or Weber Kettle.

What is prime rib?

The prime rib roast, or standing rib roast, is one of nine primal beef cuts. Most rib roasts have between 3-7 bones and are known for being well-marbled, juicy, and tender, with a rich beefy flavor. However, not all prime rib are prime-grade. Two choices are available on the market, with Prime grade being the more expensive option. You can source these amazing prime ribs from Snake River Farms or from a grocery store, local butcher, or wholesale store like Costco. Don’t forget about choice grade, which has great marbling and wonderful flavor. You can also purchase aged prime rib and bone-in or boneless roasts.

Prime Rib Grades

Prime Grade: This grade has more marbling and is the most expensive of the three options. However, it yields a tender, beefy roast that is well worth the price tag!
Choice Grade: This one is less expensive and the one that ends up on most holiday tables. We have had lots of success with choice prime rib, so while prime grade is a once in a while treat, we recommend choice.
Select Grade: This is the most budget-friendly grade of prime rib, but it lacks intramuscular fat and can be less tender and beefy than prime or choice rib.

Equipment, Fuel, and Time

Equipment: Besides your pellet grill, you will need an instant-read thermometer, aluminum foil, a disposable drip pan, and fuel, or in this case, pellets (or hardwood if using a stick burner grill).
Wood Suggestions: Pecan, Apple, Cherry, Oak, or Hickory. Use milder wood like pecan or apple for less smoke flavor and woods like oak or hickory for more robust smokiness. You can combine mild and rich woods as well. We used pecan wood for this recipe and found it provided the perfect smokiness to suit our tastes.
Note on Fuel: Ensure you have enough fuel to get through the entire cooking time! Trust me. It is stress-inducing to run out, especially when smoking a high-ticket item like a prime rib!
Time: Most recipes call for a cooking temperature of 225 degrees F. We swear by 250 degrees. At this temperature, plan on 25-30 minutes per pound (or 3 1/2 hours for a 7 pound bone-in roast) to reach an internal temperature of 130 degrees F (or medium-rare) in the thickest part of the roast. We recommend pulling it at 125 degrees if you plan on broiling or reverse-searing the pellet grill prime rib at the end of cooking time.

How much prime rib per person

Meat: How much meat will you need for your guests? Plan on 3/4-1 pound per person. A 7-pound roast should adequately feed 7-8 adults.

Prime Rib Flavor

The Rub: This smoked prime rib recipe calls for a simple SPG rub; however, you can add fresh herbs like rosemary and thyme. We recommend mixing the herbs with the SPG and using about 2 tablespoons of olive oil to create a paste. Apply it 2-4 hours before cooking time. Remember to salt all sides of the roast.
Injection Marinade: If you’d like to enhance the beefiness of your smoked prime rib, use our prime rib injection marinade. This is particularly important for large roasts.
Resting: For increased flavor and tenderness, rest the roast for 30-40 minutes before carving. Doing this will allow you to prepare your side dishes and gravy.

prime-rib-with-ingredients — derrickriches.com

Ingredient list

1 bone-in prime rib roast, about 7-9 pounds
Olive oil
SPG rub (kosher salt, black pepper, and garlic), or favorite bottled rub for beef
Optional: Prime Rib Injection Marinade
Butcher’s twine
Aluminum foil drip pan
Aluminum foil
A reliable meat thermometer

Trimming and Prepping a Prime Rib

trimming-fat-cap-off- — derrickriches.com

Purchase a bone-in beef roast, as the rib bones insulate the meat as it cooks. You can opt for a cut and tied standing rib roast or one still intact. Most butchers will gladly separate the bone from the eye of the roast and tie it back together with butcher’s twine. Please refer to this video if you’d like to do it yourself.
Trim the fat cap on the top of the roast to 1/2″ thick. Some cooks prefer to reduce it to 1/4″ thick, but we don’t recommend trimming more.
Inject with marinade: Complete this step before seasoning the surface of the roast. See notes section in the recipe card below.
Brush the roast with olive oil or yellow mustard.
Season: Apply the SPG rub evenly to the roast. Cover it with plastic wrap and place it into your refrigerator for 2-4 hours. No longer. Remove the roast from the fridge and let it sit at room temperature for at least 45-60 minutes before placing it into the smoker.

seasoned pellet grill prime rib — derrickriches.com

How to Smoke Prime Rib on a Pellet Grill

Pellet grill: Prepare your grill or smoker for 250 degrees F.
In the smoker, it goes: Place the prime rib roast directly on the grill grate, bone side down.
Cook time: Close the lid and cook for 3-3 1/2 hours or until the internal temperature of the meat reaches between 125 and 130 degrees F.
Drip pan: Carefully remove the roast and place it in a disposable aluminum drip or smoker-safe pan.
Sear: Increase the heat of your pellet grill to 450-475 degrees F. Place the roast back into your pellet grill (or smoker), close the lid, and let it go for 5 minutes until a nice crust forms on the roast. You can also do this in your oven using the broiler.

Resting and Carving

Rest: Remove the smoked prime rib from the pellet grill, place on a clean cutting board, and loosely tent it with foil. Let it rest for 30 minutes.
Carving: If you have pre-cut and tied the roast. Remove the string and rib section. Carve the eye of the meat into 1/2″ thick slices.
If you did not pre-cut the roast, slide a sharp knife between the rib and meat section (as shown below) to separate the bone from the meat. Follow the direction of the bone for clean removal.
Save the ribs: Don’t forget to save those ribs and the au jus. The ribs make a delicious snack, and those juices make a fantastic homemade gravy!
Serve your sliced prime rib with gravy or prepared horseradish.
Leftovers: Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. Freeze in vacuum-sealed bags for up to 3 months.
Reheat in the oven or on your stovetop in a buttered skillet.

Sides for Prime Rib

Holiday Recipes for the Grill and Smoker