🔥 Pellet Grill Prime Rib Roast Recipe

Ingredients

• 1 (5–7 lb) bone-in prime rib roast

• 1/4 cup olive oil (or melted butter)

• 3–4 cloves garlic, minced

• 2 Tbsp fresh rosemary, chopped

• 2 Tbsp fresh thyme, chopped

• 2 Tbsp kosher salt

• 1 Tbsp coarse black pepper

• Optional: a little Dijon mustard for extra crust

Instructions

1. Prep the Roast

   • Remove roast from fridge 2–3 hours before cooking to bring it to room temp.

   • Pat dry and trim any excess fat cap (leave about 1/4 inch for flavor).

2. Season Generously

   • Mix olive oil (or butter), garlic, rosemary, thyme, salt, and pepper.

   • Rub mixture all over roast. If using Dijon mustard, brush a thin layer on first, then apply the rub.

3. Fire Up the Pellet Grill

   • Preheat pellet grill to 225°F.

   • Use a strong smoke wood like hickory, oak, or mesquite for a bold flavor (or fruitwood like apple/cherry for a sweeter, lighter smoke).

4. Smoke Low & Slow

   • Place roast bone-side down on grill.

   • Cook until internal temperature reaches about 110°F (this usually takes 3–4 hours depending on size).

5. The Reverse Sear Finish

   • Once roast hits 110°F, crank pellet grill to 450–500°F.

   • Roast another 10–15 minutes until crust is beautifully browned and internal temperature reaches:

     • 120°F (rare)

     • 130°F (medium-rare) ← ideal for prime rib

     • 135–140°F (medium)

6. Rest & Serve

   • Remove roast, tent with foil, and rest for 20–30 minutes.

   • Slice thick and serve with au jus or horseradish sauce.

Pro Tips 🔑

• Stick a meat probe in before cooking so you don’t have to open the lid too often.

• Use a drip pan under the roast to catch juices — perfect for au jus.

• Pellet grills sometimes cook faster than expected, so watch your temps closely near the end.