The Ultimate Smoked Prime Rib: Perfect Pellet Grill Recipe
Elevate your holiday table with this juicy, perfectly crusty smoked prime rib roast. Learn the secrets of the “low and slow” pellet grill method for an edge-to-edge medium-rare finish.
Prep Time:
45 minutes
Cook Time:
~35 minutes per pound
Rest Time: 30–45 minutes
Ingredients
The Basics
- 1 - 8–10 lb Bone-In Prime Rib Roast
- 2 tbsp - Olive Oil or Horseradish Mustard as a binder
The Herb Rub
- 3 tbsp - Kosher Salt
- 2 tbsp - Coarse Black Pepper
- 1 tbsp - Granulated Garlic
- 1 tbsp - Fresh Rosemary (finely minced)
- 1 tbsp - Fresh Thyme (finely minced)
Optional
- 1 cup - Beef Broth (for a drip pan to make au jus).
Instructions
Step 1
Preparation (24 Hours Prior)
For the best results, salt your roast 24 hours in advance and leave it uncovered in the fridge. This "dry brine" ensures the seasoning penetrates deep and helps the exterior dry out for a better crust.Step 2
Seasoning
On the day of the cook, take the roast out of the fridge an hour before smoking. Apply your binder (oil or mustard) and then coat the entire roast liberally with the Herb Rub.Step 3
The Smoke
Preheat your pellet smoker to 225°F–250°F. Place the roast directly on the grill grates, bone-side down. Insert your meat probe into the thickest part of the roast, making sure it isn't touching the bone.Step 4
The "Pull"
Smoke the meat until the internal temperature reaches 120°F (for rare) or 125°F (for medium-rare). This will likely take 3–5 hours depending on weight.Step 5
The First Rest & The Sear
Remove the roast from the grill and tent it loosely with foil. Increase your pellet grill temperature to its highest setting (450°F–500°F). Once hot, place the roast back on for 10–15 minutes until a dark, mahogany crust forms and the internal temp rises about 5–10 more degrees.Step 6
Final Rest & Slicing
Let the roast rest for at least 30 minutes. This allows the juices to redistribute so they stay in the meat rather than running all over your cutting board. Slice into 1-inch thick portions and serve.
Essential Tools for the Job
To achieve that edge-to-edge medium-rare finish, you need tools that prioritize precision. Here is the gear I recommend for a perfect smoked prime rib:
- Traeger Pro 575 Pellet Grill: The WiFIRE technology is a lifesaver, allowing you to track your internal temps without constantly opening the lid and losing heat.
- Traeger Signature Blend Pellets: A versatile 100% natural hardwood blend that provides a subtle, balanced smoke flavor perfect for beef.
- ThermoWorks Thermapen ONE: Fast, accurate, and waterproof. It’s the most reliable way to ensure you pull that roast at exactly 125°F.
- Victorinox 12-inch Granton Edge Slicer: The long, scalloped blade prevents the meat from tearing, giving you those clean steakhouse-style slices.
Pro-Tip: Before slicing, ensure your knife is honed. A sharp blade is the difference between a ragged cut and a beautiful presentation that showcases the internal smoke ring.
