- Yield: 10 servings
- Prep Time: 5 minutes
- Cook Time: 2h 30 min
Smoked Prime Rib
This recipe for smoked prime rib is perfect for the holidays or any big family gathering. There's no better way to turn a meal into a feast than with a cut of prime rib.
Start by patting the prime rib dry and wrapping with twine if your butcher hasn't already done so.
Season the meat with ground pepper, garlic powder, and salt for a light coating over the whole surface.
If you have time, you may wrap the prime rib in plastic or foil and place in a refrigerator for 10-12 hours. This allows the meat to really absorb the seasoning. However, this step is optional.
Before cooking, make sure your meat is up to room temperature. If you're removing it from the fridge, you may need to let it sit for as long as two hours.
While you're waiting, preheat your pellet grill to the Hi-Smoke setting. After 15 minutes, place the prime rib on the grill, unwrapped, and insert meat probe. Let it cook until internal temperature reaches 110° F. At that point, turn the smoker to 400° and finish cooking until the internal temperature reaches 125° F.
Remove the meat from the grill and wrap in foil. Make sure the bottom strip of foil folds around the meat, forming a sort of container to trap the juices. Let the prime rib rest for 15-20 minutes so the temperature will rise another 10-15° and the juices will settle.
After the rest period, unwrap the top foil. Pour the juices from the bottom foil into a bowl or cup. Slice and serve with some of the juices drizzled on top.
*For medium rare, pull prime rib at 125°. For medium pull at 135°.