Garlic Studded, Coffee Crusted Prime Rib


Garlic Studded, Coffee Crusted Prime Rib



Preheat your Yoder Smokers YS640 to 275ºF, set up for smoking (indirect heat).

Trim excess fat and any silver skin from the outside of the rib roast. Working in a grid pattern, insert a paring knife from the top of the roast, straight down, stopping when you get to the center of the roast. Insert a clove of garlic in the pocket. Do this every few inches.

Pour the Sweetwater Spice Ancho & Chipotle Brisket Bath over the roast and rub into the meat to cover all surfaces. Apply a liberal coat of Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning.

Smoke until the internal temperature reaches 100ºF. Check the temperature with an instant read thermometer. Remove the roast from the cooker and lay on a large sheet of foil. Melt the butter and whisk it together with the honey and beef base. Brush the glaze onto the roast, then tightly wrap the foil all the way around. Return to cooker.

When the internal temperature reaches 115ºF, remove the roast from the cooker and increase the temperature to 400ºF. When the cooker comes up to temp remove the roast from the foil, reserving the juices collected inside, and place the roast on the grates, over the firebox. Turn occasionally to brown the outside of the roast evenly.

When the internal temperature reaches 125ºF remove the roast from the cooker. Cover it loosely with foil and rest 20 minutes before slicing. Once sliced, use the reserved liquid from the foil to dredge the slices in.

I agree to have my personal information transferred to MailChimp ( more information )
Chef Tom and our team spend hours in our Teaching Kitchen developing and proving new recipes so you know that when you're cooking something from us, it will be great. Sign-up here to get our best recipes, barbecue product overviews and offers straight to your inbox weekly.
We hate spam. Your email address will not be sold or shared with anyone else.
Yoder Smokers YS640 Pellet Grill


  1. Sanjiv More
    October 14, 2017

    Holy Cow! This looks fantastic! I would like to make this for the holidays this year and was wondering if I could pre cook ahead of the guests arriving and have it in a cooler resting. Is that possible? How long could I keep it in a cooler safely? Thanks!

    1. Josh Cary
      October 15, 2017

      Absolutely, you can cook it and then let it rest for a bit to allow it to stop the temp from rising and then wrap in foil, a couple old beach towels you don’t mind getting greasy and then into the cooler. It’ll hold for a few hours at least. Thanks!

  2. Dennis
    November 2, 2017

    Excited to cook this for Christmas dinner. Can you give me an estimate per pound for cook time?

    1. Tom Jackson
      November 2, 2017

      Using the reverse sear method, a 13 lb prime rib takes about 3 hours to smoke and roughly 3o minutes more to finish at high heat. So, that works out to 15 minutes per pound. We love doing prime rib for Christmas, and have a few different versions! You can check out another take on prime rib here: Also, we’ll be releasing another prime rib video the first week of December, so check back! Thanks!

  3. George W Reid
    September 29, 2018

    nicely done but you you lost me at Chipotle

  4. James Springer
    October 1, 2018

    If you haven’t already it would be nice to see you smoke a large turkey and a whole hog leg (ham on hoof).

  5. Chris snyder
    December 16, 2018

    For a whole rib roast (bone in), thoughts on timing to get to 100 degrees for step 1? What about time to get to 115 for step 2? Finally, timing to get to 125 for step 3. I am new to the Yoder YS640 and want to eat by 12 noon and just want to understand when to start this.


Leave a Reply