Rib roast on a pellet grill, three things I never thought would change my Sunday dinners forever. The first time I tried smoking a standing rib roast, I was terrified of ruining such an expensive cut. But after one slow, smoky afternoon with my pellet grill, I never looked back. The tenderness, the deep crust, the reverse sear, it was perfection in every bite.
Here’s how this humble grill technique turned my rib roast into the centerpiece of every holiday table.
Ingredients & Preparation
Preparing a rib roast on a pellet grill isn’t complicated, but it all starts with the right ingredients and a few careful steps. Once you’ve gathered your essentials, you’re just a few hours away from an unforgettable meal.
Ingredients for a perfect rib roast on a pellet grill
- 1 bone-in rib roast (5–10 pounds)
For the Binder:
- 1 cup unsalted butter
- 1 tablespoon garlic cloves, finely chopped
- 2 tablespoons Worcestershire sauce
For the Prime Rib Rub:
- 2 tablespoons whole black peppercorns, cracked
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons crushed rosemary
- 1 teaspoon ground thyme
Prepping your rib roast on a pellet grill
Start by trimming any loose fat, but keep the fat cap, it adds moisture and flavor. Let the rib roast on a pellet grill come to room temperature while you prep the binder and rub.
Building bold flavor
Melt the butter in a small saucepan, add the garlic and Worcestershire, and simmer for 10 minutes to infuse flavor. Brush the mixture generously over the roast. Then, coat the entire surface with the rub, pressing it in firmly with your hands.
To explore more ways to elevate your grilling game, browse our pellet grill recipes.
How to Cook a Rib Roast on a Pellet Grill
Smoking a rib roast on a pellet grill is a slow, flavorful journey. With the right setup, timing, and attention, you’ll transform a simple cut into a stunning centerpiece for any occasion.
Low and slow: The smoking phase
Preheat your grill to 225℉ and let it stabilize. Place the rib roast on a pellet grill over a wire rack set on a baking sheet. Insert a meat thermometer right into the center of the thickest part. Close the lid, relax, and let the low heat do its work.
Basting with butter: Flavor deepening
After the first hour, it’s time to baste. Use the butter mixture from earlier and brush it over the roast, letting the garlic and Worcestershire seep in. A rib roast on a pellet grill develops flavor in layers, basting helps lock in moisture while building a savory crust.
Internal temps & timing tips
Plan for 35 minutes per pound. Your target is 130℉ for a medium-rare finish. Each rib roast on a pellet grill can cook slightly differently depending on size and grill type, so keep your thermometer close. Baste only once to keep temperature consistent inside the grill.
Need more inspiration? Try our melt-in-your-mouth smoked beef back ribs next.
Reverse Searing for the Perfect Finish
After smoking your rib roast on a pellet grill to medium-rare, reverse searing gives it that crisp, golden finish. It’s the key to turning a good cut into an unforgettable meal.
Why reverse sear matters
Once your rib roast on a pellet grill has smoked low and slow, the meat is tender, but it still needs that final sizzle. The reverse sear creates a crust that locks in juices while intensifying flavor. It’s all about contrast: tender inside, crispy outside.
How to reverse sear your rib roast on a pellet grill
Remove the roast at 130℉, cover loosely, and crank your pellet grill up to 400℉. When it’s hot, place the rib roast on a pellet grill and sear 1–2 minutes per side. Use a thermometer and aim for 135℉ for medium-rare.
Pro tips for that final sear
Keep it short and hot. You want crust, not overcooked beef. And if reverse searing sounds new, check out our full guide on how to reverse sear steak on a pellet grill for step-by-step help.
Expert Tips for Smoking a Standing Rib Roast
Even if you’ve cooked a rib roast on a pellet grill before, small details can make or break your final result. These expert tips will help you get consistently juicy meat, a better crust, and precise doneness every time.
Let your rib roast on a pellet grill rest before and after
Letting your rib roast on a pellet grill sit at room temperature for 45 minutes before smoking helps it cook more evenly. After cooking, wrap it in foil and rest for 20 minutes to let the juices settle back inside the meat.
Use a probe thermometer always
Every rib roast on a pellet grill reacts differently depending on its size, fat content, and bone structure. A leave-in thermometer placed in the center of the thickest part gives you the precision you need to avoid under- or overcooking.
Keep the lid closed seriously
It’s tempting to peek, but every time you open the grill, you lose heat and smoke. To keep your rib roast on a pellet grill cooking at a stable 225℉, resist opening the lid except when basting.
One of the clearest signs of success is a dark, even crust. Here’s how a perfectly prepped rib roast on a pellet grill should look just before reverse searing:
Nutrition Breakdown
Serving a rib roast on a pellet grill isn’t just about flavor, it’s also about balance. Yes, it’s rich. Yes, it’s fatty. But when you understand the nutritional profile, it becomes easier to fit this indulgent cut into your meal plan without guilt.
Calories and macronutrients
A typical serving of rib roast on a pellet grill (around 8 ounces cooked) contains approximately 1,425 calories. Most of that comes from fat 132g per serving, followed by 53g of protein. Surprisingly, it only includes 6g of carbohydrates, making it friendly for low-carb eaters.
Is the fat a problem?
Not necessarily. Much of the fat in a rib roast on a pellet grill is rendered during the smoking process. The crispy exterior, or “bark,” forms as fat melts into the meat. What remains is deeply flavorful and far less greasy than you might expect.
How to balance your plate
Since this cut is rich, serve it with light, fresh sides like lemon-garlic green beans, grilled asparagus, or a crisp arugula salad. This way, your rib roast on a pellet grill stays the star without overwhelming your meal.
Final Thoughts
A rib roast on a pellet grill isn’t just a recipe. It’s a ritual. The low and slow cooking, the buttery crust, the reverse sear, it all comes together to create something truly special. Whether you’re hosting guests or treating yourself on a Sunday afternoon, this method never disappoints.
If you’ve followed the steps, you now have a juicy, flavorful masterpiece resting on your board. All that’s left is to slice, serve, and soak up the compliments.
For more easy smoker recipes, visit CookMinutes.com and join the community on Facebook. Share your roast, ask questions, and connect with others who love making great food without the stress.
FAQ
How to cook a rib roast on a pellet grill?
To cook a rib roast on a pellet grill, preheat to 225℉, season the roast generously, and smoke it low and slow. Use a meat thermometer to monitor doneness 130℉ for medium rare. After smoking, reverse sear it at high heat (400℉) for 2 minutes per side to finish. Let it rest before slicing for the juiciest results.
How to smoke a rib roast on a pellet grill?
Smoking a rib roast on a pellet grill starts with a good rub and binder. Place it on a rack inside the smoker, maintain steady heat, and avoid lifting the lid too often. Baste halfway through and smoke until the internal temp hits your desired doneness. The low and slow method infuses deep flavor into every bite.
How long to cook a rib roast on a pellet grill?
Plan for about 35 minutes per pound when smoking a rib roast on a pellet grill at 225℉. A 6-pound roast will take roughly 3.5 hours, plus time to rest and sear. Always go by internal temperature, not the clock, use 130℉ for medium-rare as your guide.
Is it better to smoke prime rib at 225 or 250?
225℉ is ideal when preparing a rib roast on a pellet grill. The lower temperature allows for a more even cook and prevents the outer layer from overcooking. At 250℉, it’ll cook faster but with less smoke absorption and a slightly tougher texture.
How long to smoke a rib roast at 225 degrees?
At 225℉, a rib roast on a pellet grill takes approximately 35 minutes per pound. Use a thermometer to hit your target temp, don’t rely solely on time. Remember, thicker roasts may take longer, especially if started straight from the fridge.
How long to cook ribs at 225 on a pellet grill?
While this guide focuses on beef roast, pork ribs at 225℉ typically need 5–6 hours depending on thickness. That said, the process shares similarities: low heat, indirect cooking, and plenty of smoke. If you’re already mastering rib roast on a pellet grill, ribs are your next natural step.
Ultimate Rib Roast on a Pellet Grill
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
Description
Tender and juicy rib roast on a pellet grill, smoked low and slow with a garlic butter rub and finished with a perfect reverse sear.
Ingredients
1 bone-in rib roast (5–10 pounds)
For the Binder:
1 cup unsalted butter
1 tablespoon garlic cloves, finely chopped
2 tablespoons Worcestershire sauce
For the Prime Rib Rub:
2 tablespoons whole black peppercorns, cracked
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
2 teaspoons rosemary, crushed
1 teaspoon ground thyme
Instructions
Preheat your pellet grill to 225℉.
Trim the rib roast, leaving a portion of the fat cap intact. Let it come to room temperature.
In a saucepan, melt butter with chopped garlic and Worcestershire. Simmer for 10 minutes.
Brush the butter mixture onto the roast, coating all sides.
Mix the dry rub ingredients and press firmly onto the roast.
Place the roast on a rack over a baking sheet and insert a meat thermometer.
Smoke the roast for 2 hours or until internal temp reaches 130℉, basting after 1 hour.
Increase grill temp to 400℉ and reverse sear for 1–2 minutes per side until 135℉ for medium rare.
Let rest 15–20 minutes under foil. Slice, drizzle with butter mixture, and serve.
Notes
The rub recipe is for a 5–6 lb roast. Adjust proportionally for larger or smaller cuts.
Always check internal temperature with a probe thermometer.
Keep the smoker lid closed during cooking except when basting.
Plan about 35 minutes per pound for smoking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (8 oz)
- Calories: 1425
- Sugar: 1g
- Sodium: 2814mg
- Fat: 132g
- Saturated Fat: 62g
- Unsaturated Fat: 57g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 53g
- Cholesterol: 310mg
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