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Dry Brined Holiday Prime Rib on a Pellet Grill
This prime rib recipe from Kingsford ambassador and Arkansas BBQ aficionado Jordan Isom (@FireFoodFamily) is like a masterclass in low-and-slow grilling. We promise, it’s well worth the wait.
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Ingredients
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10 lb 4-bone prime rib roast, trimmed
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a generous amount of coarse steak rub
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1 tbsp mayo
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1 tbsp Dijon mustard
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2 tsp soy sauce
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2 tsp Worcestershire sauce
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3 cloves garlic, coarsely chopped
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2 sprigs thyme
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2 sprigs rosemary
1 Food Prep
Trim any hard fat and silver skin off.
Trim off the bones by following the curve and tie back on for easy removal after cooking (if your butcher hasn’t done this already).
Tie up the prime rib for even cooking.
Generously rub every inch of the meat and bones with the coarse rub and dry brine in the fridge overnight or at least 1 hour.
In a bowl, mix up the paste with softened butter, mayo, Dijon, soy sauce, Worcestershire, garlic and herbs.
Rub the prime rib all over with the paste.
2 Grill Prep
- Fuel: We recommend Kingsford® Hickory Hardwood Pellets.
- Method: Pellet Grill
- Temp: 250°F
3 The Cook
Insert a temperature probe to keep an eye on the internal temperature.
Place the prime rib on the pellet grill and cook for around 30–40 minutes per pound or until the prime rib reaches an internal temperature of 120°F.
Rest the meat for 30 minutes.
Place back on the pellet grill at 500°F for a quick 5–7 minute sear.
Credit: Recipe created by Jordan Isom (@FireFoodFamily) on behalf of Kingsford® Pellets.
For safe meat preparation, reference the USDA website.
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