Description
A juicy, tender, and flavorful prime rib made effortlessly on a pellet smoker with a rich butter garlic coating and finished with a perfect reverse sear crust.
Ingredients
Scale
- 5 to 10 lb prime rib roast (bone-in)
- 1 cup unsalted butter
- 1 tablespoon garlic, finely chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cracked black pepper
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons crushed rosemary
- 1 teaspoon thyme
Instructions
- Preheat pellet smoker to 225°F
- Trim roast and let it come to room temperature
- Melt butter with garlic and Worcestershire sauce
- Brush mixture all over the roast
- Mix dry rub ingredients and coat the roast evenly
- Place roast on smoker and cook for 1 hour
- Baste with butter mixture and continue cooking
- Cook until internal temperature reaches 130°F
- Remove and loosely cover with foil
- Increase smoker temperature to 400°F
- Sear roast for about 1 minute per side
- Rest for 15 to 20 minutes before slicing and serving
Notes
Use a meat thermometer for accuracy; keep pellet hopper full during cooking; avoid opening the lid too often; plan about 35 minutes per pound; resting is essential for juicy results; medium rare gives the best texture
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 700mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg