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Smoked Prime Rib (on a Pellet Grill)

December 14, 2025

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Nothing compares to a perfectly cooked prime rib roast for the holidays and special occasions. This Smoked Prime Rib on a Pellet Grill recipe is straightforward and delivers excellent results!

Prime rib is the king of holiday meals, and with beef prices rising, it’s important to make the most of your investment. Using a pellet grill is the simplest way to make a flavorful smoked prime rib. If you don’t have a Traeger or electric smoker, you can adapt this recipe to a stick burner unit. For charcoal/kamado grills like the Big Green Egg or Weber Kettle, use our Kettle Smoked Rib Roast Recipe.

What is prime rib?

The prime rib roast, also called a standing rib roast, is one of the nine main beef cuts. Most rib roasts have 3 to 7 bones and are known for their marbling, juiciness, tenderness, and rich beef flavor.

Prime Rib Grades

Not all rib roasts are graded the same. You’ll typically find 2-3 grades in stores: prime, choice, and select with prime being the much pricier option. You can source high-end prime rib from Snake River Farms or more reasonably priced choice and select roasts from a grocery store, local butcher, or wholesale store like Costco.

Prime Grade: contains more marbling and is the most expensive of the three options. However, it produces a tender, beefy roast that is well worth the price tag!
Choice Grade: costs less than prime and is the type most people serve at holiday meals.
Select Grade: is the most budget-friendly grade of prime rib, but it lacks intramuscular fat and can be less tender and beefy than prime or choice.

Equipment, Fuel, and Time

Equipment: Besides your pellet grill, you will need the following
Wood Suggestions:
- Apple – Mild smoked flavor
- Pecan – Moderate smoked flavor
- Cherry – Moderate smoked flavor
- Oak – Robust smoked flavor
- Hickory -Robust smoked flavor
Note on Fuel: Ensure you have enough fuel to get you through the entire cooking time!
Time: Set up for 250 degrees F. Cook for 25-30 minutes per pound. For example = 3 1/2 hours for a 7 pound bone-in roast, to reach an internal temperature of 130 degrees F (or medium-rare) in the thickest part of the roast. Pull it at 120 degrees if you plan on broiling or reverse-searing on the pellet grill.

How much prime rib per person

Meat: How much meat will you need for your guests? Plan on 3/4-1 pound per person. A 7-pound roast should adequately feed 7-8 adults.

Prime Rib Flavor

Injection Marinade: If you’d like to enhance the beefiness of your smoked prime rib, use our prime rib injection marinade. This is particularly important for large roasts.
The Rub: This smoked prime rib recipe calls for a simple SPG rub; however, you can add fresh herbs like rosemary and thyme. We recommend mixing the herbs with the SPG and using about 2 tablespoons of olive oil to create a paste. Apply it 2-4 hours before cooking time. Remember to salt all sides of the roast.
Resting: For increased flavor and tenderness, rest the roast for 30-40 minutes before carving.

prime-rib-with-ingredients — derrickriches.com

Ingredient list

1 bone-in prime rib roast, about 7-9 pounds
Olive oil
SPG rub (kosher salt, black pepper, and garlic), or favorite bottled rub for beef
Optional: Prime Rib Injection Marinade
Butcher’s twine
Aluminum foil drip pan
Aluminum foil
A reliable meat thermometer

Trimming and Prepping a Prime Rib

trimming-fat-cap-off- — derrickriches.com

Purchase a bone-in beef roast, as the rib bones insulate the meat as it cooks. You can opt for a cut and tied standing rib roast or one still intact. Most butchers will gladly separate the bone from the eye of the roast and tie it back together with butcher’s twine. Please refer to this video if you’d like to do it yourself.
Trim the fat cap on the top of the roast to 1/2″ thick. Some cooks prefer to reduce it to 1/4″ thick, but it is best not to trim off more than that.
Inject with marinade: Complete this step before seasoning the surface of the roast. See notes section in the recipe card below.
Apply a binder: Brush the roast with olive oil or yellow mustard.
Season: Apply the SPG rub evenly to the roast. Cover it with plastic wrap and place it into your refrigerator for 2-4 hours. No longer. Remove the roast from the fridge and let it sit at room temperature for at least 45-60 minutes before placing it into the smoker.

seasoned pellet grill prime rib — derrickriches.com

How to Smoke Prime Rib on a Pellet Grill

Pellet grill: Prepare your grill or smoker for 250 degrees F.
In the smoker, it goes: Place the prime rib roast directly on the grill grate, bone side down.
Cook time: Close the lid and cook for 3-3 1/2 hours or until the internal temperature of the meat reaches between 125 and 130 degrees F.
Drip pan: Carefully remove the roast and place it in a disposable aluminum drip or smoker-safe pan.
Sear: Increase the heat of your pellet grill to 450-475 degrees F. Place the roast back into your pellet grill (or smoker), close the lid, and let it go for 5 minutes until a nice crust forms on the roast. You can use your oven broiler.

Resting and Carving

Rest the prime rib roast for 30 minutes on a clean cutting board. Loosely tent it with foil.
Carving: For a pre-cut and tied the roast, remove the string and rib section. Carve the eye of the meat into 1/2″ thick slices. For an intact roast, slide a sharp knife between the rib and meat sections (as shown below) to separate the bone from the meat.
Save the ribs for a delicious snack, and use pan juices to make a fantastic homemade gravy!
Serve your sliced prime rib with gravy or prepared horseradish.
Leftovers: Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. Freeze in vacuum-sealed bags for up to 3 months.
Reheat in the oven or on your stovetop in a buttered skillet.