Cooking for 6 people
Ingredients
- 1
boneless prime rib roast 4–6 pounds
-
kosher salt
- 8 cloves
garlic, halved
- 1/3 cup
fresh rosemary, chopped
- 1 tbsp.
onion powder
- 1 tbsp.
garlic powder
- 1 tbsp.
black pepper
- 1/3 cup
mayonnaise
1Food Prep
Trim any excessive fat from the fat cap to less than ¼” on your roast and remove any silver skin. Using butcher’s twine, tie the meat every ¾” or so to make the meat more round than oval shaped. This will promote more consistent smoking and cooking.
Dry brine your roast by sprinkling 3–4 tsp. of kosher salt on all sides of the meat. Allow your roast to rest covered in the refrigerator on a baking rack with a cookie sheet beneath it to catch any juices for 24–48 hours.
If you like, you can also cut small slits in the surface of the meat 1–2” apart from each other and push garlic slivers into the slits.
Once your roast is done brining, combine your seasoning paste ingredients in a small bowl then coat your roast with the paste.
2Grill Prep
Fuel: We recommend Kingsford® Hardwood Pellets
Temp: 250°F & 450ºF
3The Cook
Place the thermometer probe into the center of your roast and place it on a baking rack with a cookie sheet beneath it. Position the roast at the center of the pellet grill.
Smoke your roast until the internal temperature reaches 115°F. You’ll need about 30–45 minutes per lb.
Remove your roast from the pellet grill and raise the grill temperature to 450°F.
Once at temp, place your roast in the center of the grill and cook for another 15 minutes until your roast reaches an internal temperature of 125°F and the exterior has browned.
Remove your roast from the heat and allow it to rest until the internal temperature reaches 145°F. Slice and serve.
For safe meat preparation, reference the USDA website.
