Prime Rib On The Pellet Grill

Prime Rib on the Pellet Grill is a classic cut of beef that is sure to wow your guests with its tender, juicy flavor and beautiful presentation.

While cooking prime rib may seem intimidating, using a pellet grill makes it much easier. The consistent temperature control of a pellet grill allows you to slow-cook the prime rib to perfection, resulting in a deliciously tender and flavorful roast.

Whether you’re a seasoned grill master or a beginner, cooking prime rib on the pellet grill is a great way to elevate your culinary game. With a little bit of preparation and the right technique, you can create a show-stopping main course that will have your guests raving for weeks to come.

What is a Prime Rib Roast?

A prime rib roast is a cut of beef that comes from the upper rib section of the steer. It is one of the nine primal beef cuts and is considered one of the finest cuts of beef available. A typical prime rib roast contains between 3-7 bones and is well-marbled with fat, which gives it its juicy and tender texture.

Prime rib is often referred to as a standing rib roast because it is roasted standing up with the ribs pointing down. This method of cooking allows the meat to self-baste as the fat melts and drips down onto the meat, resulting in a flavorful and tender roast.

Not all prime rib is prime-grade, which is the highest quality grade of beef. There are two choices available on the market: Prime-grade and Choice-grade. Prime-grade is typically more expensive, but well worth the money for its superior marbling, tenderness, and flavor. Choice-grade prime rib is also a great option and is more affordable, but it may not be as tender or flavorful as prime-grade.

Selecting the Prime Rib

Choosing the Cut

When it comes to selecting the perfect prime rib for your pellet grill, there are a few things to consider. First, you’ll want to choose a bone-in roast, as the bone helps to add flavor and keep the meat moist during the cooking process. You’ll also want to consider the grade of the meat. Prime grade is the highest quality, but it can be expensive. Choice grade is a good option if you’re on a budget, and it still offers excellent flavor and tenderness.

Another factor to consider is the size of the roast. A 3-4 bone roast is ideal for smaller gatherings, while a 7-8 bone roast can feed a larger crowd. As a general rule, plan for about 1/2 pound of meat per person, plus an additional pound or two for good measure.

»You might also like our 3 2 1 Rib Recipe and Smoked Spiral Ham.

Ingredients You’ll Need

• Prime rib roast – A typical prime rib roast contains between 3-7 bones and is well-marbled with fat. Plan on 3/4 to 1 pound per person. I leave the ribs attached and tie the roast with butcher’s twine to help it maintain its shape during cooking.
• Coarse kosher salt – For the dry brine coarse salt works better than fine salt.
• Butter – I use salted butter. It needs to be softened beforehand.
• Rosemary and thyme – Fresh
• Garlic
• Fresh lemon juice

How To Cook the Prime Rib

Prepping the Roast

Before you start cooking, it’s important to properly prepare your prime rib. Begin by trimming any excess fat and silver skin from the roast. Rub the roast all over with coarse kosher salt then place it in the refrigerator, uncovered, until ready to smoke (24-48 hours for best results).

Preparing the Prime Rib

Before cooking, it’s important to prepare the prime rib properly. First, remove the roast from the fridge and let it sit at room temperature for about an hour. This will help the meat cook more evenly.

Preheat smoker to 225° F.

In a food processor or chopper, prepare the compound butter by mixing together the softened butter, rosemary, thyme, garlic, and fresh lemon juice until combined. Spread herb butter evenly over the roast.

Take your meat thermometer and insert the probe into the center or the thickest part of the roast. Be sure to avoid touching any bone as this can cause an inaccurate reading.

Cooking the Prime Rib

Once the grill is up to temperature, place the prime rib roast directly on the grill grate or in a roasting tray on the grill, bone side down. Close the lid, and cook for 2 1/2- 3 hours or until the internal temperature of the meat reaches 110°F (rare) or 120°F (medium rare) – roughly 40 minutes per pound. Remove from grill.

Heat smoker to 425°F. Place the roast back on the grill until internal temp reaches 120°F (rare) or 130°F (medium rare).

Pro Tip: Always use a meat thermometer to monitor the internal temperature of the meat. This will ensure that the prime rib is cooked to your desired level of doneness. Aim for an internal temperature of 125-130 degrees F for medium-rare, 135-140 degrees F for medium, and 145-150 degrees F for medium-well.  

Resting and Slicing the Prime Rib

Once the prime rib is cooked to the desired level of doneness, it’s important to let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful prime rib.

When it’s time to slice the prime rib, use a sharp carving knife to make even slices against the grain.

Tips for Smoking a Prime Rib on a Pellet Grill

Smoking a prime rib on a pellet grill can be a daunting task so here are a few tips.

• Choose the right cut of meat: When smoking a prime rib, it is important to choose the right cut of meat. Look for a well-marbled, bone-in prime rib that is at least 4-5 pounds in weight.
• Season the meat: Before smoking the prime rib, season it generously with your favorite rub or seasoning. For a classic flavor, use a mixture of salt, pepper, garlic, and rosemary.
• Preheat the pellet grill: Preheat the pellet grill to 225°F and add your favorite wood pellets. Hickory, oak, or cherry wood pellets work well with prime rib.
• Use a meat thermometer: To ensure that the prime rib is cooked to perfection, use a meat thermometer to monitor the internal temperature. For a medium-rare prime rib, cook until the internal temperature reaches 130°F.
• Rest the meat: Once the prime rib is cooked, remove it from the grill and let it rest for at least 15-20 minutes before slicing. This will allow the juices to redistribute and result in a tender and juicy prime rib.

How to Store Leftover Prime Rib

• Let it rest: Before storing your prime rib, let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
• Wrap it tightly: Wrap your prime rib tightly in plastic wrap or aluminum foil. This will help prevent air from getting to the meat, which can cause it to dry out.
• Refrigerate promptly: Place your wrapped prime rib in the refrigerator as soon as possible. Aim to store it within two hours of cooking.
• Store in the fridge: Store your prime rib in the refrigerator for up to four days. After that, it’s best to freeze it.

If you plan to freeze your prime rib, follow these steps:

• Cool it down: Let your prime rib cool to room temperature before freezing it. This will help prevent ice crystals from forming and damaging the meat.
• Wrap it well: Wrap your prime rib tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. Label the container with the date.
• Freeze it: Place your wrapped and labeled prime rib in the freezer. It will keep for up to six months.

When you’re ready to use your frozen prime rib, thaw it in the refrigerator for 24-48 hours before cooking. Avoid thawing it at room temperature, as this can promote bacterial growth.

How to Reheat Prime Rib on the Pellet Grill

Reheating prime rib on the pellet grill is a great way to bring back the delicious taste and juicy texture of the meat. Here are some simple steps to follow:

1. Preheat your pellet grill to 250°F.
2. Take the prime rib out of the refrigerator and let it sit at room temperature for about 30 minutes.
3. Wrap the prime rib tightly in aluminum foil. You can also add a little bit of beef broth or leftover prime rib juices to the foil to help keep the meat moist.
4. Place the wrapped prime rib on the pellet grill and close the lid.
5. Cook the prime rib for about 20-30 minutes, or until it reaches an internal temperature of 120°F-130°F. Use a meat thermometer to check the temperature.
6. Remove the prime rib from the pellet grill and let it rest for a few minutes before slicing and serving.

It’s important to note that reheating prime rib can cause it to dry out if not done properly. By wrapping the meat tightly in aluminum foil and adding some liquid to the foil, you can help prevent the meat from drying out during the reheating process.

Additionally, using a pellet grill to reheat prime rib can add a smoky flavor to the meat, enhancing its overall taste. Just be sure to keep an eye on the internal temperature of the meat to avoid overcooking it.

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