Looking for any tips/tricks on making a prime rib on a pellet grill

[nukeofficer]

Looking for some suggestions/tips/tricks on making a prime rib on my new pellet grill.



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[Pappymn]

I would cook it low and slow at 250 degrees. Until pretty close to desired IT. You will get very consistent doneness from end to end. If it doesn't look pretty, a couple of minutes under a broiler should fix that.

[smokeasaurus]

Good advice from Pappy.

I would like to add:

simple seasoning of salt and pepper. You do not want to mask the flavor of a prime.

Pull it early. It will continue to cook after you pull it. I pull it at 125 if I have a bunch of med-rare lovers.

For those unfortunate souls that like med to med-well.  Take their slice (end piece ) and dip it in boiling au jus for a couple seconds. Why ruin the entire roast??

Boiling au jus is your friend. Cook the roast to 125 internal and let it rest uncovered for the juices to re-distribute....about 10-20 minutes.

Having a pellet grill enables you to smoke it first if you wish. I like Pappys suggestion to go 250 cooking temp.....heck I just like Pappy 

[nukeofficer]

Awesome! Appreciate the info guys!

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[nukeofficer]

Might be a silly question but do you use a pan or cook directly on the grates?

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[Pappymn]

Might be a silly question but do you use a pan or cook directly on the grates?

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On the grate is just fine

[Pappymn]

[ACW3]

I have smoked a prime rib, several different times, with a coating of cajun mustard covered in freshly grated horseradish.  You end up with a crust of horseradish that you can peel off and discard.  The flavor of the horseradish is throughout the prime rib.  I like it. 

Tee and I used a there fresh horseradish to encrust a tri-tip.  It, too, was great.

You just have to love horseradish.

Art

[TecCrash]

I have smoked a prime rib, several different times, with a coating of cajun mustard covered in freshly grated horseradish.  You end up with a crust of horseradish that you can peel off and discard.  The flavor of the horseradish is throughout the prime rib.  I like it. 

Tee and I used a there fresh horseradish to encrust a tri-tip.  It, too, was great.

You just have to love horseradish.

Art

Now this GOTTA try!

[Smokerjunky]

I do these every year at Christmas.  I go simple - I use Montreal Steak Seasoning for the rub.  I also really like to use the reverse sear method.

Here is a post of a reverse sear that I felt worked really well. (Not sure if I copied that correctly but the title was 2015 Reverse Seared Christmas Prime Rib - if you do a search)

http://www.letstalkbbq.com/index.php?topic=15892.msg212567#msg212567


Good luck - can't wait to see what you decide - looking forward to your results.

[ACW3]

Speaking of prime rib...  Here is the link to an article that I just received about prime rib.

http://www.grubstreet.com/2017/04/why-is-safe-predictable-prime-rib-suddenly-so-sexy.html

Art

[SmokinKat]

Ditto on what they all said-- reverse sear, and pull it before it reaches the final temp, since it'll keep cooking awhile. 

I'd add that if you have a top grate, you can put a pan underneath with some veggies and broth to catch the drippings and make KILLER gravy. 



I like to stick garlic cloves in mine, that's what the white chunks are. 

[cgriller64]

Outstanding. 

[skidog]

Looks great Kat. I'd hit that pretty hard!