Prime rib roast

[mtmuley]

Ok. Wife got an after holiday great price. Four pounder. Want to do it on the pellet grill. Never have done one. What do I do? mtmuley

 

[The_Jim]

Rib roast is overrated. Turn it into ribeyes

 

[Nick87]

Rib roast is overrated. Turn it into ribeyes

I have to agree. But if your dead set you can't go wrong with anything this guy does.

 

[jimh406]

You can cook it the same way as in oven. I cooked my last one at 275 until 110 and then turned up to 375 to take it to 120 on my pellet grill to finish medium rare. There will be some carryover. If you want it more done, bring it higher than 110 before turning the temp up or finish at a higher temperature.

Note: I just use Kosher Salt and Coarse Pepper and cook it over a pan with grate to capture some liquid for au jois. That's only going to be somewhat successful because the liquid will cook off.

 

[npaden]

I like Alton Browns method. Easy and delicious.

Holiday Standing Rib Roast and Yorkshire Pudding Recipe | Simple Recipe | Alton Brown

Impress your holiday guests with Alton Brown's simple but best Standing Rib Roast recipe. Tender, juicy, and best served with Yorkshire pudding.

altonbrown.com

 

[Dave N]

Plenty of tips on the web on how and what temp to run. I have a stick burner so I have to work to keep a steady temperature. I shoot for 225-250 until it hits 125-130 depending on how the rest of the eaters like their meat. Let it rest and slice.

 

[shb]

Rub liberally with cavenders Greek seasoning.

Put on a cookie sheet, or in a big flat cake pan.

Roast at 350° till about 120° in the middle.


With practice you'll be able to recognize the proper doneness by sight.

Big chunks of taters, and carrots, and onions surrounding it on the baking pan end up being delicious, and add to the au jus drippings.

 

[mtmuley]

Slow smoke then sear? Seeing that as an option. Thanks guys so far. mtmuley

 

[TOGIE]

24 hour dry rub with salt and black pepper. Very liberal amounts.

An herb and garlic infused mustard rub prior to smoking.

Smoke at 200-225 till internal hits 110-115. Pull, let rest for 10 minutes. Crank up your cast iron or stainless steel with a stick of butter, at least.

Sear it on all sides for a minute or two. Bring inside and let rest for 15-20 minutes. Slice and serve.

This was a rare moment where I wasnt extremely critical of what I had just produced. I little over seared, and a tad overcooked IMO. But the taste was off the charts. It was a huge hit with everyone.

 

[cgasner1]

Put whatever season you want on it and put it on the grill don’t over cook it or overthink it they are easy

 

[mtmuley]

Put whatever season you want on it and put it on the grill don’t over cook it or overthink it they are easy

I like this. mtmuley

 

[Gulf of America]

I cooked mine for Christmas on the pellet smoker. 225ish until internal temp hit 120, pulled out and let rest while the smoker heated to 450 and then put in for another 10 minutes or so to sear. Simple rub with mustard and classic prime rib seasoning.

I think I wound up bumping the low heat to 235 for the last hour or so because the temp wasn’t hitting as quick as I needed but the assumption of a half hour per pound was pretty close to hit 120.

 

[Gellar]

I like Alton Browns method. Easy and delicious.

Holiday Standing Rib Roast and Yorkshire Pudding Recipe | Simple Recipe | Alton Brown

Impress your holiday guests with Alton Brown's simple but best Standing Rib Roast recipe. Tender, juicy, and best served with Yorkshire pudding.

altonbrown.com

This. I use Alton browns pre cooking method of salting and wrapping in cheesecloth. I like to do that 5 days before I cook it. It helps get the outside crispy!

To go on the pellet grill I get mine rip roaring hot and put the the rib roast in for 45 minutes than back it down to 225 to finish. After I lower the temp I leave the lid open while watching the temperature gauge and close the lid when it’s below temp.

I will note, I usually do a 10-12 lber so maybe adjust accordingly. I use two meat probes because it won’t cook evenly. Thats ok though because cause some like it done more than others. Pull when the coolest probe is at 130-135

 

[JT88]

This sounds sacrilegious but hear me out. One of my favorite ways to make rib steak on the pellet grill is cut them in 1" square strips and marinade for a day or so in sesame teriyaki sauce in the fridge. Get the smoker as hot as it'll go and cook fast, flip once. Maybe 10 minutes total. Let them rest and enjoy. Absolutely amazing way of taking advantage of all that fat flavor. Everyone loves them and they're extremely juicy and flavorful. I like more char than some people but you can go for less char if you prefer that

I also love using (a lot) of smoked paprika, salt and pepper, and olive oil rub. Simple and more traditional steak flavor

 

[mtmuley]

Seasoned with Kosher salt black pepper and in the refrigerator. mtmuley

 

[cgasner1]

I half expected this to be one of those threads guy comes on and asks for advise then never reports back.

 

[MTGomer]

I half expected this to be one of those threads guy comes on and asks for advise then never reports back.

If a Beartooth mountain goat, made a good prime rib, that would happen

 

[Gellar]

I half expected this to be one of those threads guy comes on and asks for advise then never reports back.

Give @mtmuley more credit than that.

 

[cgasner1]

Give @mtmuley more credit than that.

He overcooks it and it may turn into one of those type of threads

 

[cgasner1]

@mtmuley ive had good luck undercooking them also and finishing slices in a pan with butter for a nice sear. My mil likes things cooked to whatever you’d call past well done