Smoke Roasted Prime Rib Roast


Smoke Roasted Prime Rib Roast


Ingredients

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling.

Trim the fat cap, silver skin and fat chain from the roast. Rub the roast with a slather of House of Q Slow Smoke Gold. Season all surfaces with R Butts R Smokin’ R Beef Rub.

Place the prime rib roast on the second shelf of the grill. Cook until the internal temperature reaches 115ºF. Rest 30 minutes before slicing.

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Yoder Smokers YS640 Pellet Grill

18 Comments

  1. David Otten
    December 2, 2017

    I love your videos! As a matter of fact, I just got done watching the prime rib one. Could you do a piece on, “poor man’s prime rib?” I was talking to a butcher a while back about smoking a prime rib and he suggested using a chuck eye roast Instead…he even went so far as to call it, “poor man’s prime rib.” A search on google for, “poor man’s prime rib” will return numerous results, but which one is the best?

    Reply
    1. Josh Cary
      December 5, 2017

      We will add it to our list. We have never cooked a chuck eye roast in the same way, but it never hurts to try!

      Reply
  2. Conway Thomas
    December 2, 2017

    I would like to buy some of your products, but I cannot get your web site to open.

    Reply
    1. Josh Cary
      December 5, 2017

      I’m not sure what the problem would be, the site is and has been working without issue. Sorry I can’t be of more help.

      Reply
  3. Mark W.
    December 3, 2017

    I cooked my Thanksgiving turkey like you showed. Remove back bone. Inject butter. Cook to 160 remove from grill, cover and wait 30 minutes. That was the best turkey I have ever eaten. I used apple wood for smoke. It does take a little more upfront time, but boy was it worth it. Thank you. My wife loved it too.

    Reply
    1. Josh Cary
      December 5, 2017

      We’re happy you enjoyed the recipe! Thanks for watching, and have a great day.

      Reply
  4. John Noruk
    December 4, 2017

    Love your videos and your passion not only for cooking but for smoking as well !! Keep up the good work !

    Reply
    1. Josh Cary
      December 6, 2017

      Thank you!

      Reply
  5. Doug Will
    December 5, 2017

    Could I cook the Prime Rib in some sort of container with a rake in it to save the juices as it cooks so I can use the juice to make Au Jus

    Reply
  6. Tyler
    December 5, 2017

    Just curious on length of time it was in 640. Thanks

    Reply
    1. Josh Cary
      December 6, 2017

      Just under two hours.

      Reply
  7. Larry Bachman
    December 17, 2017

    Tom, I am dry aging a 8.5lb prime rib roast. Would like to do it on my Yoder 640. Would you recommend high or low heat?
    Thanks
    Larry

    Reply
  8. Kasey
    December 18, 2017

    I have a Blaz’n Grill pellet smoker and will be doing a prime rib this Christmas. What flavor of wood do you recommend using for prime rib?

    Reply
  9. Scott Wilson
    January 1, 2018

    Tried this recipe for Christmas Eve dinner. Absolutely fantastic! Came out a little scorched for me on the bottom even on the top shelf of my 640 – maybe from the sugars in the mustard or rub? I may try to leave those off the bottom of the roast next time. And based on the reaction from my family to this meal, there will be a next time :).

    Reply
  10. Jeff Andruczyk
    January 29, 2018

    Any suggestions to serve as a replacement to the House of Q mustard sauce? It is currently out of stock from what I see.

    Reply
    1. Josh Cary
      January 31, 2018

      It will be back next week, but your best option is to use the American Stockyard Smoky Mustard: https://www.atbbq.com/american-stockyard-smoky-mustard-bbq-sauce.html

      Reply
      1. Bobby Fry
        February 1, 2018

        It’s out of stock, too!

        Reply
        1. Josh Cary
          February 1, 2018

          This is what we get for promoting mustard sauces. 😉 My final sub would be Brewer’s Best: https://www.atbbq.com/brewers-best-mustard-bbq-dipping-sauce-16-oz.html

          Reply

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