How to Pellet Smoke Prime Rib Roast.

[Cray Paper]

I know this topic has been well traveled on RDP's place, but for the life of me I am not able to use the search function to find the guidance that I am looking for. I am looking to pellet smoke a 13-pound boneless Prime Rib Roast for Christmas dinner. I have always wanted to do one of these but was concerned about the upfront costs and not delivering. for the guests. Looking for advice for seasoning the day before and pellet grill temp and when to pull the cut of beef and rap / rest.

What is your go to recipe for pellet smoked Prime Rib Roast?

 

[DarkHorseRacing]

Go to youtube and search for “Meat Church Prime Rib”

You're welcome.

 

[TimeBandit]

It's all about internal temperature make sure you have at least two temperature probes.

Low and slow!

 

[77charger]

Don’t you turn the dial on the patio easybake oven how hard can it be.

 

[FlyByWire]

This is amazing and usually what I go by;

Smoked Garlic Butter Prime Rib - Hey Grill, Hey

Garlic Butter Smoked Prime Rib is the best smoked prime rib recipe on the internet. Slow smoked to perfection, this prime rib recipe is mouthwatering.

heygrillhey.com

 

[TPC]

Pellet smoker:
I don't recommend WalMart prime rib but Malcom's recipes and methods are pretty good:

Traditional smoker:

COSTCO has some good prime ribs this time of year.

 

[AzMandella]

Go to youtube and search for “Meat Church Prime Rib”

You're welcome.

I love Matt Pitman . Have many of his seasonings and watch his videos all the time . One of his recipies for St Louis ribs that uses Apple Cherry Habanero with butter and brown sugar in the wrapping stage .
Also if you want to use his seasonings most Ace Hardwares are carrying them now . Ive been using them since the time you could only buy them from him .

 

[DB / HAV]

All of the above and add the igrill probes. Game changer!!

 

[McKay]

I do 3-4 a year on a pellet smoker. Super simple. Season how you like, Sear outside on a charbroiler, gas grill etc. Smoke at 225 until temp reaches 120 and pull, let rest for 10-15 min.

Probes that so far have not failed me are the Meater. I like to run 3-4 probes. Probes that have failed over the years for me, Chef IQ, IGrill first gen, IGrill 2nd Gen shown above, and one other I can't recall. I swear I have spent $1500 in meat probes over the last 5 years.

This is a good quick handheld for doubel checking.

Amazon.com

 

[AzMandella]

I do 3-4 a year on a pellet smoker. Super simple. Season how you like, Sear outside on a charbroiler, gas grill etc. Smoke at 225 until temp reaches 120 and pull, let rest for 10-15 min.

Probes that so far have not failed me are the Meater. I like to run 3-4 probes. Probes that have failed over the years for me, Chef IQ, IGrill first gen, IGrill 2nd Gen shown above, and one other I can't recall. I swear I have spent $1500 in meat probes over the last 5 years.

This is a good quick handheld for doubel checking.

Amazon.com

Definately get the Meater probes if you are going to get wireless probes .
If you want wired get the Thermoworks

Smoke X® Long-Range Remote BBQ Alarm Thermometer

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

For Hand probing you cannot beat the Thermapen

Classic Super-Fast® Thermapen®

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

 

[McKay]

Definately get the Meater probes if you are going to get wireless probes .
If you want wired get the Thermoworks

Smoke X® Long-Range Remote BBQ Alarm Thermometer

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

For Hand probing you cannot beat the Thermapen

Classic Super-Fast® Thermapen®

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

My thermapen works good, mine is a tad slower response than the one I posted. But the biggest down side is mine does not have a light on the LED display. I am often smoking or cooking in the dark. Mine is pretty old so maybe new ones have a light.

 

[DarkHorseRacing]

My thermapen works good, mine is a tad slower response than the one I posted. But the biggest down side is mine does not have a light on the LED display. I am often smoking or cooking in the dark. Mine is pretty old so maybe new ones have a light.

They do but you must have a really old one as mine is probably 10 years now and it does.

 

[Chili Palmer]

This 18v Makita is one of the best flashlight attachments I’ve used for bbq-ing in the dark. It swivels, tilts, and has a high and low setting.

 

[TPC]

I was working on the roof of Lawry's Prime rib one afternoon and a chef climbed up the ladder and told us all to come in for lunch.
Got a few tips and tales but THE most important is low and slow.

At Kpauls in NOLA chef told us they cut back the fat cap 90% and load it with seasonings and put it back in place.
Salt, pepper, and a slight amt of Lawry's.

 

[ToMorrow44]

I’m doing a 10lb this year. The way I do it:
1. Coat the roast in salt and dry brine uncovered in the fridge overnight
2. Take out of fridge several hours prior to smoking to let come to room temperature
3. Season however you’d like, I’ve done everything from the garlic butter mentioned above to just standard meat rub, just preference
4. Smoke on “low smoke” (mine is 225*, some are 250*) until internal temp of 120. Figure 25-30mins/lb
5. Let rest for ~30 mins
6. Sear on Blackstone/cast iron skillet, or oven broiler, for just a couple minutes to get a good outside crust
7. Serve. No need to rest again

 

[PlumLoco]

18.13 lbs. left from 2023. All 7 bones.
Dry brine 24 hrs, smoke at 250 all day looking to pull at 115-120. To keep pace with the rest of the cooks in the kitchen I'll rest it in an ice chest until the proper time it will go in a 500 deg. oven to reverse sear.
Simple seasoning always.

 

[DWC]

18.13 lbs. left from 2023. All 7 bones.
Dry brine 24 hrs, smoke at 250 all day looking to pull at 115-120. To keep pace with the rest of the cooks in the kitchen I'll rest it in an ice chest until the proper time it will go in a 500 deg. oven to reverse sear.
Simple seasoning always.
View attachment 1461953

Same here. 7 bone on order from Staters. Already looking forward to it.

 

[bonesfab]

I do them on the Reqteq and low temp until they are at temp. Easy peasy. I have a 12 lb brisket on mine now while I am work. It will be done for dinner tonight.

 

[Runs2rch]

I do them on the Reqteq and low temp until they are at temp. Easy peasy. I have a 12 lb brisket on mine now while I am work. It will be done for dinner tonight.

Reverse sear after smoking?

 

[McKay]

Reverse sear after smoking?

Ever heard of a ned to sear a brisket. I run brisket to 203 internal.

 

[Icky]

Pellet smoker:
I don't recommend WalMart prime rib but Malcom's recipes and methods are pretty good:

Traditional smoker:

COSTCO has some good prime ribs this time of year.

This will be our 3rd year doing one from Costco already seasoned. Pricey piece of meat, but we'll worth it

 

[bonesfab]

Reverse sear after smoking?

I really don't sear much. I did some filets seared on the blackstone in grape seed oil and then smoked them for few and had accolades from the crowd.

 

[Lunatic Fringe]

The best advice I received on Prime Rib was keep it simple.
If you bought a quality grade, let the meat stand on it's own merits.
I season with olive oil, coarse ground pepper, sea salt and fresh rosemary.
Season it heavy.

I place the meat in a shallow stoneware dish with a small metal rack inside.

I start with a 15 minute 500° sear and then drop the grill temp to 190° and bake in the pellet grill until the internal temp is 124°.

Tent with aluminum foil, let it rest 30 minutes and have at it.

 

[ToMorrow44]

The best advice I received on Prime Rib was keep it simple.
If you bought a quality grade, let the meat stand on it's own merits.
I season with olive oil, coarse ground pepper, sea salt and fresh rosemary.
Season it heavy.

I place the meat in a shallow stoneware dish with a small metal rack inside.

I start with a 15 minute 500° sear and then drop the grill temp to 190° and bake in the pellet grill until the internal temp is 124°.

Tent with aluminum foil, let it rest 30 minutes and have at it.

Agreed on the cut of meat. Most of what you’ll find in store is choice grade. I always have to hunt around for Prime grade, but to me it’s a huge difference.

I’ve done this one from WFF and it’ll melt in your mouth. $20/lb is pretty good price too. Just wish they sold a bigger cut.

BI Ribeye Roast Prime Lbs VS Bag

 

[DarkHorseRacing]

Sprouts (obviously not in LHC) sells prime grade, Costco does too.

Walmart has choice but their beef is pretty damn good.

Just meat in LHC must sell prime?

 

[the510]

I need a smoker……. So many different ones out there. I could never pull the trigger. Yoder, Rec-tec we’re my top two, but I kind of wanted a kamado joe.

 

[dspracing]

I need a smoker……. So many different ones out there. I could never pull the trigger. Yoder, Rec-tec were my top two, but I kind of wanted a kamado joe.

we just got a rectec dual flame 1200. The ability to fire up the second side to quickly reverse sear is awesome. I’ve had a couple traegers and GMG in the past. So far very happy with the quality, ease of use and results. Love the massive pellet capacity as well. Looking forward to the prime rib on Christmas.

 

[Groper]

I picked up this 3-Bone Prime Rib @Stater Bro's, there was Prime and Choice available, after a quick look with the two cuts next to each other it was difficult to decipher the difference. The Bucher couldn't believe that this cut was marked Choice and being 1/2 the cost of Prime so I grabbed it, dry brined it for 36hrs set it on the counter for over an hour before throwing it on the YODER.
I have cooked both cuts in the past and the lessor quality usually requires more time imo, but this time I went with my usual temp @225deg.
Pulled @180deg. let it rest and watched the temp stabilize after it rose to 123deg. and dropped to 120deg. then in the oven @550deg. to put some char on the crust.
Take a look at how you can see that the meat has broken down, you can almost cut it with a fork, pink all the way to the edge.

 

[Sleek-Jet]

I always get a bone-in roast, and the butcher cuts them off and the ties the bones back on, so it is easier to serve. I let the roast rest for a long time, like and hour or more. There is a lot of mass there and it will stay hot, but that keeps the juices from running out when cut.

One time I completely screwed up the cooking time and the meat was done hours before we were going to eat. I wrapped it in foil, then a towel and then into a cooler. It was probably one of the best ones I've cooked l and I don't know if that long hold over was part of it or not.

 

[530RL]

I always get a bone-in roast, and the butcher cuts them off and the ties the bones back on, so it is easier to serve. I let the roast rest for a long time, like and hour or more. There is a lot of mass there and it will stay hot, but that keeps the juices from running out when cut.

One time I completely screwed up the cooking time and the meat was done hours before we were going to eat. I wrapped it in foil, then a towel and then into a cooler. It was probably one of the best ones I've cooked l and I don't know if that long hold over was part of it or not.

I pull at 120 double wrap in aluminum foil, wrap in towel and put in cooler for several hours until the turkey is done smoking.

I take the bones off when smoking. Gives me a more consistent temperature product versus too rare near the bones and too well done near the cap.

 

[coolchange]

I always get a bone-in roast, and the butcher cuts them off and the ties the bones back on, so it is easier to serve. I let the roast rest for a long time, like and hour or more. There is a lot of mass there and it will stay hot, but that keeps the juices from running out when cut.

One time I completely screwed up the cooking time and the meat was done hours before we were going to eat. I wrapped it in foil, then a towel and then into a cooler. It was probably one of the best ones I've cooked l and I don't know if that long hold over was part of it or not.

I did that with some tri-tips. I had to have them done way before the party in the morning. Wrapped them in foil and threw them in the oven. Keep the heat on every once in a while to keep the warm. I thought man I screwed five tri-tips up. They were like candy crack.

 

[HTTP404]

I need a smoker……. So many different ones out there. I could never pull the trigger. Yoder, Rec-tec we’re my top two, but I kind of wanted a kamado joe.

Get a Kamodo. You will love it. I NEVER use my pellet smoker anymore.

 

[Hardly Satisfied]

I picked up this 3-Bone Prime Rib @Stater Bro's, there was Prime and Choice available, after a quick look with the two cuts next to each other it was difficult to decipher the difference. The Bucher couldn't believe that this cut was marked Choice and being 1/2 the cost of Prime so I grabbed it, dry brined it for 36hrs set it on the counter for over an hour before throwing it on the YODER.
I have cooked both cuts in the past and the lessor quality usually requires more time imo, but this time I went with my usual temp @225deg.
Pulled @180deg. let it rest and watched the temp stabilize after it rose to 123deg. and dropped to 120deg. then in the oven @550deg. to put some char on the crust.
Take a look at how you can see that the meat has broken down, you can almost cut it with a fork, pink all the way to the edge.

View attachment 1462482
View attachment 1462491 View attachment 1462492 View attachment 1462493

This is so perfect and looks delicious

 

[DarkHorseRacing]

I love Matt Pitman . Have many of his seasonings and watch his videos all the time . One of his recipies for St Louis ribs that uses Apple Cherry Habanero with butter and brown sugar in the wrapping stage .
Also if you want to use his seasonings most Ace Hardwares are carrying them now . Ive been using them since the time you could only buy them from him .

I just went to Ace this morning and picked up some Meat Church pellets and the seasoning he mentioned in his prime rib video. Gonna do that for New Years Eve on my Trager.

 

[DLC]

I need a smoker……. So many different ones out there. I could never pull the trigger. Yoder, Rec-tec we’re my top two, but I kind of wanted a kamado joe.

Funny I just bought one at Depot !

Wasn’t even in the market for one, planning to give it to my friends kid as a house warming gift

 

[Rbcconst]

The meat church horse radish sauce recipe is killer.

If you put some course black pepper on it to build some bark you can smoke straight to temp and skip the seer.

 

[poncho]

I do about 4 bone in Primes a year cut by my local butcher on my GMG pellet smoker.
Every single person that tries it says it's the best they ever tasted.
Love that smell in the kitchen after cutting one up.

Huck gets the bones, he's figured out when one is on and does a happy dance all day.

 

[AzMandella]

I just went to Ace this morning and picked up some Meat Church pellets and the seasoning he mentioned in his prime rib video. Gonna do that for New Years Eve on my Trager.

I used the same pellets last night to do his babyback rib and pit bean recipes .

 

[the510]

Funny I just bought one at Depot !

Wasn’t even in the market for one, planning to give it to my friends kid as a house warming gift

View attachment 1462659

IS THIS REAL?

 

[DLC]

IS THIS REAL?

It was a mark down ! Get rid of it display model make it go away - take my money !

 

[PlumLoco]

A smoking deal if I say so myself.

 

[HTTP404]

Funny I just bought one at Depot !

Wasn’t even in the market for one, planning to give it to my friends kid as a house warming gift

View attachment 1462659

THAT is a score!

 

[FishSniper]

Will be doing prime rib on the offset next two days. Bone in 8.5 pounder tommorow and 6 pound boneless from Cosco on Christmas Day.

 

[DarkJuJu]

Just food for thought, an actual USDA "Prime" rib roast will take longer to cook, really anything with more fat content then a lean cut/rib roast will take longer to smoke.

 

[cofooter]

I picked up this 3-Bone Prime Rib @Stater Bro's, there was Prime and Choice available, after a quick look with the two cuts next to each other it was difficult to decipher the difference. The Bucher couldn't believe that this cut was marked Choice and being 1/2 the cost of Prime so I grabbed it, dry brined it for 36hrs set it on the counter for over an hour before throwing it on the YODER.
I have cooked both cuts in the past and the lessor quality usually requires more time imo, but this time I went with my usual temp @225deg.
Pulled @180deg. let it rest and watched the temp stabilize after it rose to 123deg. and dropped to 120deg. then in the oven @550deg. to put some char on the crust.
Take a look at how you can see that the meat has broken down, you can almost cut it with a fork, pink all the way to the edge.

View attachment 1462482
View attachment 1462491 View attachment 1462492 View attachment 1462493

Yummy!

 

[Cray Paper]

Bought a USDA Choice 14.79 pound boneless prime rib roast from Costco a couple of days ago, sale by date was 12/22 but it's beef and should be good to go. I rubbed it down tonight with olive oil and Worcestershire then added a McGuires prime rib roast rub. Didn't have time to make my own. Also bought a Costco Carver ham, I am used to putting a spiral cut bone in ham (gold wrapping) on the smoker as well, that's getting warmed up in the house oven.

I am well versed in smoking brisket, pork shoulders, chickens, whole turkeys and tri tip roasts. The tri tip roasts seem to come out so much better when I pull them around 120F then throw them on my Weber Genesis propane grill at the end to sear them and provide that crunch / hard bark. I also have a Blackstone type flat iron grill, haven't figured it out yet. My smoker is a 10 YO GMG larger pellet smoker. It can go to 500f, but it is indirect heat, no direct flame for searing.

Would you recommend searing the PR roast on the pellet smoker, NG grill, flat iron grill or in the oven on broil?

 

[Ct5]

Bought a USDA Choice 14.79 pound boneless prime rib roast from Costco a couple of days ago, sale by date was 12/22 but it's beef and should be good to go. I rubbed it down tonight with olive oil and Worcestershire then added a McGuires prime rib roast rub. Didn't have time to make my own. Also bought a Costco Carver ham, I am used to putting a spiral cut bone in ham (gold wrapping) on the smoker as well, that's getting warmed up in the house oven.

I am well versed in smoking brisket, pork shoulders, chickens, whole turkeys and tri tip roasts. The tri tip roasts seem to come out so much better when I pull them around 120F then throw them on my Weber Genesis propane grill at the end to sear them and provide that crunch / hard bark. I also have a Blackstone type flat iron grill, haven't figured it out yet. My smoker is a 10 YO GMG larger pellet smoker. It can go to 500f, but it is indirect heat, no direct flame for searing.

Would you recommend searing the PR roast on the pellet smoker, NG grill, flat iron grill or in the oven on broil?

Set it out and let it come to room temperature for several hours (this is how you get your crust). Put it in the oven at 325 for ~18-20 minutes per lb. Smoking it at a low temp for a long time results in a mushy texture. You need some heat to break down the fat and tissue properly. You can sear it on a Weber or in the oven at the end, but it’s not necessary if you let it come to room temp first and cook at a high enough temp. Pull it out at 130 and let it rest for medium rare.

 

[Cray Paper]

Set it out and let it come to room temperature for several hours (this is how you get your crust). Put it in the oven at 325 for ~18-20 minutes per lb. Smoking it at a low temp for a long time results in a mushy texture. You need some heat to break down the fat and tissue properly. You can sear it on a Weber or in the oven at the end, but it’s not necessary if you let it come to room temp first and cook at a high enough temp. Pull it out at 130 and let it rest for medium rare.

I get the pellet smoker industry has a ton of money to be made by promoting their products, but these pellet smokers can hit the temps of a convention oven easily. Would you suggest turning the temp up on a smoker to what you advised (325F)? Conventional ovens work great, but do not impart the smoke that a pellet or any other smoker imparts on the finished product. That is what I am looking for with this prime rib.

 

[Runs2rch]

Another question is to tie or not tie?

 

[DarkHorseRacing]

Another question is to tie or not tie?

The point of tying is to get it as round as possible so it cooks evenly, being that the natural shape is more oblong.

Most things I've seen don't tie if low and slow since temp comes up slowly. If you sear in the rear its not an issue either since you're only building a quick crust.