How To make Smoked Prime Rib

Prime Rib Pellet Grill For Beginners

Prime Rib on a Pellet Grill for Beginners can be a little scary but trust me, it is easier than it looks! With beef prices being pretty high right now, you do not want to screw up any primal cut, even if it is a Choice Prime Rib. So follow all of these easy steps and I can almost guarantee your prime rib will turn out close to perfection like this one. You don't have to french bone your prime rib or even get a bone-in prime rib, just get a prime rib you can afford!! I have used these same techniques when I am cooking prime rib on all kinds of different types of pellet grill, or even just in the oven!! So follow how I ran my Traeger Timberline Pellet Grill and you will have a bunch of happy prime rib eaters for sure! If you like your prime rib done a tad more go up another 5 degrees or so and enjoy!! Thanks for watching and leave me a comment below if you tried this out!!!

Click here for some of the Prime Time from PS Seasoning: promo code to save 10% enter DEADBROKEBBQ

If you would like to help support the channel and join The Nation
Join this channel to get access to perks:

I have a Patreon Dead Broke BBQ page just click the link.

You can also click on the JOIN button on the channel and be a part of a growing community!
Or you can send a tip to

If you enjoy cooking here is our Dead Broke BBQ Nation Facebook group


Follow me on Instagram

Some of the products I use in my videos can be found below and if they are on this page I support them!

ThermoWorks Thermapen MK4 and Signals:

If you are interested in that awesome blades I use head over to and use my promo code DEADBROKEBBQ and save yourself %10 on your very own!!
Hammer Stahl 14-Inch Carving Knife-Perfect for slicing brisket!

Some of the items I used in this video are linked below. If the link goes to Amazon and you purchase the item, I receive a small affiliate commission that costs you nothing extra, and it is greatly appreciated. Thank you!!

LEM 20lb Electric Stuffer:
LEM Dual Grind #22 Big Bite Grinder:
LEM 25lb Big Bite Meat Mixer:
Orange Spritzer:
Baking Sheets with Cooling Racks:
Immersion Blender:

0:00 - Prime Rib Pellet Grill For Beginners
0:19 - How To Trim A Bone-In Prime Rib
1:14 - How To Truss A Prime Rib
2:02 - What Is A Salt Brine
2:39 - What Is A Good Seasoning For Prime Rib And How To Get The Rub To Stick
3:40 - What Temperature Should You Cook A Prime Rib At
4:07 - Tips and Tricks To Smoking A Prime Rib In A Pellet Grill Smoker
5:36 - How Long Should You Plan To Cook A Prime Rib
5:53 - Simple And Easy Garlic Herb And Butter Sauce
7:13 - What Temperature To Cook A Beef Prime Rib To So It Is At A Medium Rare.
8:35 - The Best Smoked Prime Rib In History On The Internet.

Smoked Prime Rib Recipe | Grill Nation

Check the full recipe out on my website -

————————————————————————
‼️PLEASE SUBSCRIBE FOR WEEKLY RECIPE UPLOADS‼️

???? TURN ON NOTIFICATIONS ????
*************************************************
EQUIPMENT MOST USED
*************************************************
MEATER + Bluetooth Wireless Probe -
MEATER BLOCK Bluetooth Wireless Probes -
Marquette Castings Flat top -
Cutting Board with Juice Grooves -
*************************************************
CHARCOAL GRILLS
*************************************************
Hasty Bake Grills -
Weber 22” Kettle Grill -
Napoleon 22” Kettle Grill -

*************************************************
GRIDDLE FLAT TOPS
*************************************************
Blackstone Griddle 28” -
XL 360 Griddle 30” -

Holiday Prime Rib (Thicc crust) #shorts

Holiday Prime Rib (Thicc crust)

Prime rib can go two ways. The first is a pale, overcooked and bland slice of roast beef. The second is a rosy pink and juicy slice of perfection. Our goal is the latter and here are a few points to keep in mind:

Choose the right roast: good marbling with a large cap muscle

The crust: prime rib has extremely low surface area to volume, so focus on a thick & flavorful crust

Dry brine: due to that low surface area, the inside can be bland/unseasoned. Dry brining will help season the entire roast

Edge to edge doneness: start in a low temp oven/smoker

Full recipe and process is on my website:
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!

PLATFORMS
-Instagram:
-TikTok:
-Facebook:
-YouTube:
-Discord:

DISCOUNTS


WEBSITE


FILMED BY
Sophia Greb

MUSIC
Blue Faces - HipHop Beats
—————
#primerib #holidayrecipe #compoundbutter #horseradishsauce #holidaydinner #holidays #christmasrecipe #mediumrareprimerib #mediumrare #holidaydinner #foodie #recipe #newrecipe

Garlic Butter Smoked Prime Rib - How To

GARLIC BUTTER SMOKED PRIME RIB is the best version of smoked prime rib on the internet. Slathered in an herb infused compound butter and slow smoked to perfection, this prime rib recipe is meat goals! RECIPE HERE:

Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!



My Sauces, Rubs and Merch:

Camp Chef:

ThermoWorks thermometers:

Weber Kettle:

Weber Genesis Gas Grill:

Pit Barrel Cooker:

Smoke Tube:

Lodge Cast Iron:

Kamikoto Knives:

Dalstrong Knives:

DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.

Camp Chef:

ThermoWorks thermometers:

Weber Kettle:

Weber Genesis Gas Grill:

Pit Barrel Cooker:

Smoke Tube:

Lodge Cast Iron:

Kamikoto Knives:

Dalstrong Knives:

Hickory Smoked Prime Rib

Herb Crusted, Prime Rib Smoked with Hickory Wood

#SmokedPrimeRib #PrimeRib #HowToBBQRight

Hickory Smoked, Herb Crusted Prime Rib

I start with an 18lb boneless whole ribeye from Sams Club. Remove it from the cryovac packaging and use paper towel to soak up any moisture.

Place it on a cutting board and remove the sinew and excess fat. Tie the ribeye with Butcher Twine down the length of the entire roast spacing the twine 1 1/2” apart. This will help it cook more evenly and maintain shape.

Coat the outside of the ribeye with with a light layer of extra virgin olive oil and season with a heavy dose of Killer Hogs AP Rub (or salt, pepper, garlic).

Next layer on a light dusting of a BBQ Rub (I used my Killer Hogs Hot Rub - ).

For the herb crust finely chop fresh rosemary, sage, and thyme. Place the herbs in a small bowl and add 6 cloves of fresh garlic minced and 1/2 cup of Killer Hogs Steak Rub - . Give this mixture a quick stir to combine and apply it to the outside of the Rib eye roast.

For this cook I fired up my Gateway Drum but you can easily use any grill or smoker. Just set it up for indirect cooking at 275 degrees. I ran a bed of lump coals with a couple chunks of hickory for smoke flavor.

As soon as the pit reaches temp, place the ribeye on the center of the cooking grate and let the smoke roll. At this point all you have to do is let it cook until it hits desired doneness. For me it’s 120-124 degrees internal. I use a wired meat probe stuck into the middle of the Prime Rib to watch the internal temperature with a close eye. The biggest mistake you can make is over cooking a gorgeous cut of beef like this.

When the alarm goes off, transfer the Prime Rib to a large platter and tent it with foil. Wait at least 20 minutes before carving. (This step is crucial too!)

When ready to serve use a large slicer knife to cut the Prime Rib into desired slices. I like to serve it with a creamy horseradish sauce and the left over juices from the platter. Prime Rib is one meat center piece that should be on every Holiday Table!

Ingredients:
- 18lb Whole Ribeye Roast
- 2 Tablespoons Olive Oil
- 1/4 cup Killer Hogs AP Rub
- 1 Tablespoons Killer Hogs Hot Rub
- 1/2 Cup Killer Hogs Steak Rub
- 6 cloves Garlic minced
- 1 Tablespoon Rosemary chopped fine
- 1 Tablespoon Sage chopped fine
- 1 Tablespoon Thyme chopped fine

Directions:
1. Prepare smoker or grill for indirect cooking at 275 degrees, add 2 chunks of hickory wood for smoke flavor.

2. Trim excess fat and sinew from ribeye roast and tie with butcher string to hold shape during cooking.

3. Drizzle the outside with olive oil, season with AP Rub and Hot Rub.
In a small bowl combine fresh herbs with Steak Rub; apply in a heavy layer to outside of ribeye.

4. Place the whole ribeye on the smoker and cook until internal temperature reaches 120-125 or your desired doneness about 2.5 hrs.

5. Rest the Prime Rib for a minimum of 20 minutes before carving. Serve with creamy horseradish or au jus.

Connect With Malcom Reed:

FB -
T -
IG -

Malcom's Podcast -

For Malcom's BBQ Supplies visit -

Smoked prime rib