Prime Rib on the Pellet Grill
- Bone-in Prime Rib. Ask your butcher to remove the bones and then tie them back to the roast with butcher’s twine
- One part kosher salt
- One part coarse ground black pepper
- Ingredients for baste
- 1/2 cup of salted butter
- Finely chop 3-4 sprigs of rosemary leaves
- Finely slice 4-5 cloves of garlic as thin as you can
- Generously cover all sides of the prime rib roast with kosher salt and coarse black pepper
- Fill the hopper up with Cuisinart maple bourbon pellets and preheat the pellet grill to 225F. Then place the prime rib on the pellet grill and insert a temp probe in each side of the prime rib.
- Plan for 4-5 hours of cook time on the grill depending on the size of your prime rib
- Make your baste by melting the butter in a pan and then adding in thinly shaved garlic slices and chopped rosemary. Stir into the melted butter until even.
- Baste the roast with the butter, garlic and rosemary once the roast reaches an internal temp of ~70F. As you’re basting, try to leave as much of the garlic and rosemary on the roast as possible to impart an additional layer of flavor
- Remove the prime rib from the pellet grill once it reaches an internal temp that is ~5F lower than your desired doneness. Given the size of the roast there will be carry over that will result in the internal temp continuing to rise. For medium rare, remove the prime rib from the grill at an internal temp of ~125F and it should reach ~130F after resting.
- Place the prime rib on a cutting board and loosely tent the roast in aluminum foil for one hour
- Remove any butchers twine from the roast and carve off slices of prime rib to your desired thickness. Enjoy!