Go Back
smoked prime rib on the resting rack

Pellet Smoked Prime Rib with Cowboy Butter

Perfect pellet smoked prime rib with bold cowboy butter. Step-by-step pellet grill guide for steakhouse-quality results.
Print Recipe Pin Recipe

Ingredients
  

For the Prime Rib:

  • 1 6–8 lb bone-in prime rib roast
  • 3 tbsp olive oil or avocado oil
  • 3 tbsp coarse kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tbsp Tony Chachere's Bold Creole Seasoning
  • 2 tsp fresh rosemary chopped
  • 2 tsp thyme leaves

For the Cowboy Butter:

  • 1 cup grass-fed ghee or unsalted butter melted
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • ½ tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Pat the roast completely dry with paper towels. Trim excess silver skin or large fat pockets, leaving about ¼-inch of fat cap. Coat the roast lightly with olive oil. Mix all dry seasonings together and coat the entire surface of the roast evenly. Let it sit at room temperature for 1 hour before smoking.
  • Preheat your pellet grill to 225°F using oak, hickory, or pecan pellets. Insert a meat probe into the thickest part of the roast, avoiding the bone. Place a foil pan of water on the grill to maintain humidity. Place the prime rib on the grill, bone side down.
  • Smoke until internal temperature reaches 118–120°F for medium-rare, roughly 30–35 minutes per pound or 3-4 hours total. Monitor temperature with the probe and avoid opening the lid frequently.
  • Once roast hits target temp, remove it and let it rest for 20–30 minutes loosely tented with foil. Meanwhile, crank the pellet grill to 500°F for the reverse sear.
  • Return the roast to the pellet grill for 5–7 minutes to crisp up the exterior. Remove and rest again for 10 minutes before slicing.
  • In a small bowl, combine melted ghee, lemon juice, garlic, mustard, parsley, chives, red pepper flakes, and smoked paprika. Season with salt and pepper to taste. Whisk well until emulsified and keep warm.
  • Slice prime rib against the grain into ½-inch slices. Arrange on a platter and drizzle warm cowboy butter over each slice.

Notes

Always slice against the grain for maximum tenderness. Use temperature, not time, as your guide — a reliable meat thermometer is key for pellet grill cooking. Oak, hickory, or pecan pellets work best for robust beef flavor. Keep a water pan on the pellet grill for humidity and better smoke ring. Refrigerate leftovers in an airtight container for up to 4 days. Freeze wrapped tightly for up to 2 months. Reheat gently in a 250°F oven to preserve juiciness.