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.

Scale

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

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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.

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.