Smoked Prime Rib 
Why use a pellet smoker for prime rib?
A pellet smoker, like the Green Mountain Grills Pellet Smoker, delivers consistent heat and rich smoky flavor, making it perfect for cooking prime rib. It maintains precise temperatures throughout the cooking process, ensuring a perfectly smoked prime rib every time. The subtle wood smoke enhances the beef’s natural flavor without overpowering it, creating a restaurant-quality prime rib at home.
What is the best way to select a Prime Rib roast?
When choosing a prime rib roast, opt for a bone-in cut for maximum tenderness and flavor. The bones act as insulation, keeping the meat moist during cooking. For a show-stopping presentation, ask your butcher to French the bones, which involves trimming the ends for a clean, elegant look. Look for USDA Prime for superior marbling, but USDA Choice offers great flavor at a more affordable price.
How do you properly thaw and prepare prime rib?
Properly thawing prime rib ensures even cooking and a tender texture. If frozen, thaw the roast in the refrigerator for 2-3 days. Once thawed, trim any hard fat and silver skin from the roast to improve texture. Pat the roast dry with paper towels, then apply a thin layer of avocado oil, Worcestershire sauce, hot sauce, or mayonnaise as a binder. Season generously with SPG (salt, pepper, garlic) seasoning or your favorite all-purpose rub. Let the roast sit at room temperature for 1 hour to ensure even cooking.
Ingredients:
For the Prime Rib:
- 1 bone-in prime rib roast (6-8 lbs)
- Avocado oil (as a binder)
- SPG seasoning (salt, pepper, garlic) or all-purpose rub
For the Au Jus:
- 2 cups beef broth
- 1/3 cup Worcestershire sauce
- 1-2 tablespoons garlic paste
- 1 tablespoon lemon zest
- Juice of 1/2 lemon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons Dijon mustard
- 1 stick butter (unsalted)
Instructions
Step 1: Prepare the Prime Rib
Thaw the bone-in prime rib in the refrigerator for 2-3 days if frozen. Pat the roast dry with paper towels and trim off any hard fat or silver skin. Apply a thin layer of avocado oil as a binder, ensuring even coverage.
Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere. Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
Step 2: Preheat the Pellet Smoker
Set your Green Mountain Grills Pellet Smoker to 250°F. The consistent heat and subtle smoke from the pellet smoker will infuse the roast with rich, smoky flavor.
Step 3: Smoke the Prime Rib
Place the prime rib directly on the smoker grates and smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F. 
Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for a perfect medium-rare prime rib.
Step 4: Rest the Prime Rib
Remove the prime rib from the smoker and tent it with foil. Allow the roast to rest for 20-25 minutes. This step redistributes the juices, ensuring a moist and tender prime rib.
Step 5: Prepare the Au Jus
While the prime rib is smoking, prepare the Au Jus. In a large foil pan, combine:
- 2 cups beef broth
- 1/3 cup Worcestershire sauce
- 1-2 tablespoons garlic paste
- 1 tablespoon lemon zest
- Juice of 1/2 lemon
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tablespoons Dijon mustard
- 1 stick unsalted butter
Place the foil pan in the smoker alongside the prime rib. Set a wire rack inside the pan and place the prime rib on top. After 30 minutes, whisk the ingredients together. After 1 hour, baste the prime rib with the Au Jus every 25-30 minutes.
Step 6: Strain and Serve
Once the prime rib has finished resting, strain the Au Jus through a fine mesh sieve to remove herbs and solids. Carve the prime rib by following the bone for clean, even slices. Serve the meat with the strained Au Jus on the side for dipping or drizzling.
Notes
The Green Mountain Grills Pellet Smoker provides consistent heat and smoky flavor, making it ideal for prime rib. For the best results, rest the roast properly before carving and serve with the Au Jus for an unforgettable dining experience.
Below is a printable recipe card!
Ingredients
Method
- Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen. Pat the roast dry with paper towels and trim off any hard fat and silver skin.
- Coat the roast evenly with avocado oil as a binder, then season generously with SPG seasoning or your preferred all-purpose rub. Let the roast sit at room temperature for 1 hour to ensure even cooking.
- Preheat the Green Mountain Grills Pellet Smoker to 250°F. Place the prime rib directly on the smoker grates and smoke for 2 and a half hours or until the internal temperature reaches 110°F.
- Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
- While the prime rib smokes, prepare the Au Jus. In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and butter.
- Place the foil pan in the smoker and set a wire rack inside the pan. After 30 minutes, whisk the Au Jus to combine.
- Once the prime rib has been cooking for an additional hour, begin basting it with the Au Jus every 25 to 30 minutes.
- When the internal temperature reaches 120-122°F, remove the prime rib from the smoker and tent it with foil. Let it rest for 20 to 25 minutes to allow the juices to redistribute.
- Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
- Carve the prime rib by following the bone for clean slices and serve with the strained Au Jus for dipping or drizzling.
Smoked Prime Rib is the ultimate centerpiece for any gathering, combining tender, juicy meat with layers of savory flavor. With the help of a Green Mountain Grills Pellet Smoker and a rich, aromatic Au Jus, this recipe delivers steakhouse-quality results every time. Whether for the holidays or a special dinner, this smoked prime rib is guaranteed to impress your guests.
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