For a hearty, decadent holiday meal, you’ll want to try this recipe for smoked prime rib. With a SmokePro pellet grill from Camp Chef, cooking an expensive cut like prime rib is simple, and you’re almost guaranteed incredible results. Just imagine that tender, juicy meat waiting for you on Christmas. Ready to get started?
10 lb. prime rib (bone out)
Pat the meat dry with a paper towel, and wrap it with butcher’s twine if it isn’t already. You can usually ask your local butcher to do this for you as well.
Season all sides of the prime rib with salt, pepper, and garlic powder. Wrap in foil or plastic wrap and let sit in refrigerator for 10-12 hours or overnight.
Set out the meat when you’re ready to cook, and let it come to room temperature for 1-2 hours. For the last 15 minutes of that time, preheat your pellet grill or smoker (or oven) to Hi-Smoke or 225° F.
Unwrap the prime rib. Then insert the temperature probe into the thickest part of the meat, so you can get an accurate internal temp reading.
Let meat cook in the grill until the internal temperature gets to 110° F, then turn the grill up to 400° F and finish cooking up to the internal temp of 125° F.
Once the prime rib reaches this temperature, remove it from heat and wrap it in foil to rest 15-20 minutes. Be sure that the bottom strip of foil forms a container around the bottom of the prime rib to catch all the renderings.
After resting, pour the juices from the foil into a bowl or cup. Use them for au jus or just drizzle them back over each slice of meat. Serve and enjoy!