Prime Rib on Pellet Grill Pit Boss

Prime Rib on Pellet Grill Pit Boss

Hey there, BBQ enthusiasts! If you’re looking to up your grilling game and impress your guests with a mouthwatering prime rib, you’ve come to the right place. In this guide, I’ll be sharing my tried and true method for cooking a juicy and flavorful prime rib on a Pellet Grill Pit Boss.

Whether you’re a seasoned pro or a beginner, this recipe is sure to elevate your grilling skills and impress your taste buds. So, let’s get started!

Key Takeaways

  • Using a pellet grill is a great way to achieve a rich smoky flavor in your prime rib.
  • Selecting the right cut of meat and properly seasoning it are crucial for a successful dish.
  • Monitor the temperature of your grill and use a meat thermometer to ensure your prime rib is cooked to perfection.
  • Let your prime rib rest before carving to allow the juices to redistribute and create a tender and juicy interior.

Choosing the Right Pellet Grill for Prime Rib

If you’re planning to cook a prime rib on a pellet grill, choosing the right grill is crucial to ensuring the best possible results. For this recipe, I recommend using a Pit Boss pellet grill for its reliability and versatility.

When selecting the best pellet grill for prime rib, consider the following factors:

Factor Importance
Temperature control Essential
Cooking space Important
Durability Recommended

Pit Boss pellet grills offer precise Temperature control, allowing you to set and maintain the desired temperature for cooking your prime rib. They also come in a range of sizes, providing ample cooking space for larger cuts of meat.

In addition, Pit Boss pellet grills are known for their durability, ensuring that your grill will last for many cooking sessions to come.

Overall, the Pit Boss pellet grill is a top choice for cooking prime rib on a pellet grill, providing reliable temperature control, ample cooking space, and durability.

Preparing the Prime Rib

Cooking a prime rib on a pellet grill Pit Boss is a delightfully flavorful experience. But before you get to the cooking part, it’s essential to prepare the perfect cut. Here’s how to go about it.

Selecting the Right Cut of Meat

For a pellet grill prime rib roast, you’ll want to select a bone-in prime rib cut, also known as a standing rib roast. Look for a cut that has a nice marbling of fat, creating a juicy and tender end result.

Seasoning and Marinating the Prime Rib

The right seasoning and marinade are crucial for enhancing the flavors of your prime rib. First, rub the meat all over with salt, pepper, and any other spices of your choice. Then, let it sit for at least an hour, or up to 24 hours, in the refrigerator to allow the seasoning to penetrate the meat.

You may also choose to marinate the prime rib for additional flavor. A simple marinade of olive oil, garlic, rosemary, and thyme can be a great option for adding a delicious herbal note to your prime rib. Whichever marinade you choose, be sure to allow enough time for the flavors to seep into the meat.

  • Pro tip: Remove the prime rib from the refrigerator at least an hour before cooking to bring it to room temperature. This can help to ensure more even cooking.

Setting up the Pellet Grill

Now that the prime rib is ready, it’s time to set up the Pit Boss pellet grill for cooking. The first step is to ensure the grill is clean and free from any debris. Next, fill the hopper with your preferred wood pellets. For this recipe, I recommend using hickory or oak pellets to complement the rich flavor of the prime rib.

Next, turn on the Pit Boss pellet grill and set the temperature to 225°F. It’s important to keep a consistent temperature throughout the cooking process, so I suggest investing in a reliable digital thermometer to monitor the grill’s internal temperature closely.

While the grill is preheating, it’s essential to season the prime rib. Rub the prime rib with a generous amount of coarse salt and freshly cracked black pepper. You may also add any additional seasonings of your choice to personalize the flavor. Let the seasoned prime rib sit at room temperature until the grill reaches the desired temperature.

Once the Pit Boss pellet grill reaches 225°F, it’s time to place the prime rib on the grill grates. Ensure the bone side is facing down, and the fat cap is facing up. This position allows the fat to render and baste the meat as it cooks.

Cook the prime rib until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium. This process typically takes around 2 – 3 hours, depending on the size and thickness of the meat. To keep the meat moist, baste it with melted butter or beef broth every 30 minutes.

Once the prime rib has reached the desired internal temperature, remove it from the grill and let it rest for 20 minutes before carving. This step is crucial to ensure the juices redistribute and the meat remains tender.

Now that the pellet grill prime rib is cooked to perfection, it’s time to enjoy your delicious creation. Serve it alongside your favorite sides and sauces for a truly unforgettable meal.

Cooking the Prime Rib

Now comes the moment we’ve been waiting for – cooking the prime rib on your Pit Boss pellet smoker. Follow my proven method for achieving a prime rib with a juicy and tender interior and a flavorful crust.

Step 1: Preheat the Pellet Smoker

Set your Pit Boss pellet smoker to 225°F and allow it to preheat for 15-20 minutes. This temperature will cook the prime rib low and slow, allowing it to absorb all the delicious smoky flavors.

Step 2: Place the Prime Rib on the Smoker

Remove the prime rib from the marinade and place it fat side up on the smoker. Close the lid and let it cook for 3-4 hours until it reaches an internal temperature of 135-140°F for medium-rare.

Step 3: Baste the Prime Rib

Every hour or so, baste the prime rib with a mixture of melted butter and your favorite seasonings. This will keep the meat moist and add additional flavor to the crust.

Step 4: Rest the Prime Rib

Once the prime rib reaches the desired internal temperature, remove it from the smoker and tent it with foil. Let it rest for 15-20 minutes to allow the juices to redistribute throughout the meat.

Step 5: Carve and Serve

Using a sharp knife, carve the prime rib into thick slices and serve with your favorite sides and sauces. Enjoy the rich, smoky flavor and tender texture of this delicious Pit Boss prime rib recipe.

Serving and Enjoying

Now that your mouthwatering prime rib is perfectly cooked on your Pit Boss pellet smoker, it’s time to serve and enjoy! First, let your prime rib rest for about 10-15 minutes before carving to allow the juices to redistribute throughout the meat.

When carving, be sure to slice against the grain for maximum tenderness. If you’re not sure which way the grain runs, simply look for the lines and cut perpendicular to them.

To complement the rich smoky flavor of the prime rib, consider serving it with classic sides like horseradish sauce or a loaded baked potato. A green salad or roasted vegetables can also add some freshness to the meal.

And don’t forget about the leftovers! This prime rib is just as delicious cold as it is hot, making it perfect for sandwiches, salads, or even a breakfast hash.

With this Pit Boss prime rib recipe, you’re sure to impress your guests and make any meal occasion special.


Cooking a prime rib on a Pellet Grill Pit Boss is truly a game-changer for any BBQ enthusiast. With the perfect combination of equipment, preparation, and cooking techniques, you can create a prime rib that rivals those served in top-notch steakhouses.

Throughout this guide, I’ve shared my tips and tricks for selecting the best pellet grill, preparing the prime rib, setting up the grill, and cooking the perfect prime rib. But the journey doesn’t end there. Serving and enjoying your expertly cooked prime rib is just as important.

When it comes to serving, I suggest carving the prime rib into thick slices and serving it alongside a delicious horseradish sauce or chimichurri. Some great side dishes to complement the flavors include roasted potatoes, grilled vegetables, and a fresh salad.

Finally, don’t forget about the leftovers! The possibilities are endless when it comes to repurposing prime rib. From sandwiches to quesadillas to hash, you can enjoy the flavors of this scrumptious dish for days to come.

I hope this guide has inspired you to try cooking a prime rib on your Pellet Grill Pit Boss. With a little practice and patience, you’ll be whipping up mouthwatering prime ribs in no time. So fire up your grill and get ready to impress your friends and family with your newfound BBQ skills. Happy grilling!


Q: What is the best temperature to cook prime rib on a pellet grill?

A: The recommended temperature for cooking prime rib on a pellet grill is 225°F to 250°F.

Q: How long does it take to cook a prime rib on a pellet grill?

A: The cooking time for prime rib on a pellet grill can vary based on the size of the roast and desired doneness. As a general guideline, you can expect to cook a prime rib for about 20 minutes per pound.

Q: Should I sear the prime rib before cooking it on the pellet grill?

A: It is not necessary to sear the prime rib before cooking it on a pellet grill. The low and slow cooking method will result in a tender and juicy prime rib without the need for searing.

Q: How do I know when the prime rib is done?

A: The best way to determine the doneness of a prime rib is by using a meat thermometer. For a medium-rare prime rib, the internal temperature should read around 130°F. Remember to let the prime rib rest for about 15-20 minutes before carving.

Q: Can I use a different type of grill for cooking prime rib?

A: While a pellet grill is recommended for cooking prime rib, you can also use other types of grills such as gas or charcoal. However, the cooking times and methods may vary, so it’s important to adjust accordingly.

Q: Can I season the prime rib in advance?

A: Yes, you can season the prime rib in advance. It is recommended to season the prime rib with your desired seasonings and let it sit in the refrigerator for at least 4 hours or overnight to allow the flavors to penetrate the meat.

Michael Davis
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