Smoked Prime Rib on a Pellet Grill

🧂 Ingredients

• 1 3-4 bone prime rib roast

  about 7-9 pounds
• Prime Rib Injection Marinade

  (see notes)
• 1 tablespoon olive oil
• 3 tablespoons SPG Rub

Instructions

• 1 Trim the fat cap on the top of the roast to 1/2" thick. Some cooks prefer to
  reduce it to 1/4" thick, but we don't recommend trimming more.
  
  Optional injection marinade: Complete this step before seasoning the surface of
  the roast. *See notes*
  
  Brush the roast with olive oil. Apply the SPG rub evenly to the roast. Cover
  with plastic wrap and place it into your refrigerator for 2-4 hours. No longer.
  Remove the roast from the fridge and let it sit at room temperature for at least
  45-60 minutes before placing it into the smoker.
• 2 Prepare your grill or smoker for 250 degrees F.
• 3 Once your grill is up to temperature, place the prime rib roast directly on the
  grill grate, bone side down. Close the lid, and cook for 3-3 1/2 hours or until
  the internal temperature of the meat reaches between 125-130 degrees F.
• 4 Carefully remove the roast and place it into a disposable aluminum drip pan or a
  smoker safe pan.
• 5 Increase the heat of your pellet grill to 450-475 degrees F. It might take
  several minutes for it to reach the optimal temperature.
• 6 Place the pan with the roast back into your pellet grill (or smoker), close the
  lid, and let it go for 5 minutes until a nice crust forms on the roast. You can
  also do this in your oven using the broil setting.
• 7 Remove the roast from the grill and loosely tent with foil. Let it rest for 30
  minutes.
• 8 To carve: If you have pre-cut and tied the roast. Remove the string and rib
  section. Carve the eye of the meat into 1/2" thick slices.
  
  If you have not pre-cut the roast, slide a sharp knife between the rib and meat
  section to separate the bone from the meat. Follow the direction of the bone for
  clean removal. Don't forget to save those ribs. They make a delicious snack!
  Serve your sliced prime rib with gravy or prepared horseradish.
• 9 Store leftover prime rib in an airtight container in the refrigerator for up to
  4 days. Freeze in vacuum-sealed bags for up to 3 months. Reheat in the oven or
  on your stovetop in a buttered skillet.

Nutrition Info