Pellet smoked prime rib is what you cook when you want to show off. A perfectly smoked prime rib on a pellet grill gives you steakhouse-quality results with way less work than traditional roasting. The pellet smoker does all the heavy lifting by holding a steady 225°F and feeding consistent smoke for hours. You season the roast, throw it on the pellet grill, let it smoke low and slow until it hits 118-120°F internal, then crank the heat to 500°F for a reverse sear that creates a crispy, seasoned crust. The cowboy butter on top adds garlic, herbs, and richness that takes each slice over the top.

This is hands-down the best way to cook prime rib. The pellet grill maintains perfect temperature control without you having to babysit it like you would with charcoal or a traditional smoker. You get consistent smoke penetration, an even cook from edge to edge, and that beautiful bark on the outside. The whole process takes about 4-5 hours from start to finish, including rest time. This pellet smoked prime rib is perfect for holidays, special occasions, or any time you want to feed a crowd with something impressive.

Pellet Smoked Prime Rib

Reverse seared perfection with bold cowboy butter — pellet grill mastery at its finest

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Ingredients

For the Prime Rib

For the Cowboy Butter

Pellet grills are perfect for prime rib because they hold steady temps and deliver consistent smoke. Use oak, hickory, or pecan pellets for robust beef flavor. Keep a water pan on the grill to maintain humidity — this is the secret to that perfect smoke ring and tender texture.

Why Pellet Grills Are Perfect for Smoking Prime Rib

Pellet smokers changed the game for cooking big cuts of meat like prime rib. Traditional smokers require constant attention. You’re adjusting vents, adding charcoal, managing hot spots. Pellet grills eliminate all that. You set the temperature on the digital controller, and the grill automatically feeds pellets to maintain that exact temp. For a long cook like prime rib, this is huge. You’re not worrying about temperature swings or running out of fuel halfway through.

The smoke flavor from a pellet grill is also more consistent. Wood pellets burn clean and produce steady smoke without the bitter, sooty flavor you can get from charcoal if it’s not managed right. For prime rib, you want smoke that enhances the beef without overpowering it. Oak, hickory, or pecan pellets give you that robust, beefy smoke flavor that complements the meat perfectly. Fruitwood pellets like apple or cherry are too mild for beef. You want something with backbone.

The reverse sear method works perfectly on a pellet grill because you can quickly change temperatures. You smoke the roast at 225°F until it’s almost done, then crank the grill to 500°F for the final sear. Most pellet smokers can hit 500°F in about 10-15 minutes, which is perfect for getting that crispy crust without overcooking the interior. This two-step process gives you edge-to-edge medium-rare with a dark, flavorful bark that looks like it came from a high-end steakhouse.

What Makes This Prime Rib Seasoning Special

The seasoning blend for this pellet smoked prime rib is simple but effective. You’re using coarse kosher salt, black pepper, garlic powder, onion powder, smoked paprika, Tony Chachere’s Bold Creole Seasoning, fresh rosemary, and thyme. The salt and pepper are your base. The garlic and onion powders add savory depth. The smoked paprika brings color and a little extra smokiness that ties in with the smoke from the pellet grill.

Tony Chachere’s Bold Creole Seasoning is the secret weapon. It’s got heat, spices, and just enough salt to help build that perfect crust. When it hits the high heat during the reverse sear, it caramelizes and creates this dark, flavorful bark that’s packed with flavor. If you can’t find Tony Chachere’s, any good Cajun or Creole seasoning will work, but Tony’s is what gives you that authentic Louisiana flavor.

The fresh rosemary and thyme are classic prime rib herbs. They smell incredible as the roast smokes and add an earthy flavor that balances the richness of the beef. Don’t skip the fresh herbs. Dried herbs work in a pinch, but fresh rosemary and thyme make a noticeable difference in flavor.

Why Cowboy Butter Belongs on Prime Rib

Cowboy butter is melted butter or ghee mixed with lemon juice, garlic, Dijon mustard, fresh herbs, red pepper flakes, and smoked paprika. It’s bold, garlicky, slightly spicy, and adds richness that makes each slice of prime rib even better. The lemon juice cuts through the fat and brightens everything up. The garlic and mustard add tang and depth. The fresh parsley and chives add color and freshness.

Using ghee instead of regular butter gives you a cleaner flavor and a higher smoke point, but regular butter works fine too. The key is making sure the cowboy butter is warm when you serve it. Cold butter won’t melt into the meat. You want it liquid enough to drizzle over the slices so it soaks into every bite.

This cowboy butter is also incredibly versatile. Use it on steaks, chicken, seafood, or brush it on Texas toast. Make extra and keep it in the fridge. It’ll last for a week and you’ll find yourself putting it on everything.

Step-by-Step Instructions

Step 1: Prepare the Prime Rib for the Pellet Grill

Take your prime rib roast out of the package and pat it completely dry with paper towels. Any moisture on the surface will prevent the seasoning from sticking and interfere with the bark formation on the pellet smoker. Get it as dry as possible.

Look at the fat cap on top of the roast. You want about ¼ inch of fat left on there. If it’s thicker than that, trim it down with a sharp knife. The fat will render during the smoke and baste the meat, but too much fat will prevent the smoke from penetrating. Also trim off any large pockets of fat or thick pieces of silver skin. You want the seasoning to hit the meat, not just sit on top of a thick fat layer.

Once the roast is trimmed, coat it lightly all over with olive oil or avocado oil. Use your hands to rub the oil into every surface. This helps the dry rub stick and creates a base for that bark to form.

Step 2: Season the Prime Rib

In a small bowl, mix together 3 tablespoons of kosher salt, 2 tablespoons of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of smoked paprika, 1 tablespoon of Tony Chachere’s Bold Creole Seasoning, 2 teaspoons of chopped fresh rosemary, and 2 teaspoons of fresh thyme leaves. Stir it all together so the spices are evenly distributed.

Sprinkle the seasoning generously all over the prime rib. Don’t be shy. You want heavy coverage on the top, sides, and bottom. Use your hands to press the seasoning into the meat so it sticks. Really work it in there. The more seasoning you get to stick now, the better your bark will be later.

After the roast is fully seasoned, let it sit at room temperature for 1 hour before it goes on the pellet grill. This lets the meat come up to room temp, which helps it cook more evenly. A cold roast straight from the fridge will take longer to cook and you’ll end up with a bigger temperature gradient from the outside to the center.

Step 3: Set Up Your Pellet Grill

This is where pellet grills shine. Turn on your pellet smoker and set it to 225°F. Load your hopper with oak, hickory, or pecan pellets. These are the best woods for beef because they give you robust, savory smoke that complements the rich flavor of prime rib. Avoid mild woods like apple or cherry. They’re too light for a big cut like this.

Let the pellet grill preheat for about 10-15 minutes. You want it holding steady at 225°F before you put the meat on. Most modern pellet smokers have PID controllers that maintain temperature within a few degrees, which is exactly what you need for a long, consistent smoke.

Here’s a pro tip: put a foil pan filled with water on the grill grates under where the prime rib will sit. The water adds humidity to the cooking chamber, which helps the smoke stick to the meat and prevents the surface from drying out. This is how you get that perfect smoke ring and keep the roast tender throughout the cook.

Insert a leave-in meat probe into the thickest part of the roast, making sure you’re not touching bone. Bone conducts heat differently than meat and will give you a false reading. The probe should be in the center of the thickest part of the meat.

Step 4: Smoke the Prime Rib on the Pellet Grill

Place the prime rib on the pellet grill grates bone-side down. The bones act like a natural roasting rack and protect the meat from direct heat. Close the lid and let the pellet smoker do its thing.

You’re going to smoke the prime rib until the internal temperature hits 118-120°F for medium-rare. This usually takes about 30-35 minutes per pound at 225°F. For a 6-8 pound roast, you’re looking at roughly 3-4 hours. But don’t go by time. Go by temperature. Every roast is different, and every pellet grill runs a little differently.

During the smoke, resist the urge to open the lid and check on it every 30 minutes. Every time you open the lid, you lose heat and smoke. Your pellet grill will have to work to get back up to temp, which extends your cook time. Let it sit and monitor the internal temperature through your probe. Most pellet smokers have Bluetooth or WiFi connectivity that lets you check the temp from your phone without opening the grill.

The prime rib will develop a dark bark as it smokes. That’s exactly what you want. The bark is where all the flavor is. By the time the roast hits 118-120°F internal, the outside should be dark red-brown with visible spice crust.

Step 5: Rest and Prepare for Reverse Sear

When your prime rib hits 118-120°F internal temperature, take it off the pellet grill. Place it on a large cutting board or baking sheet and tent it loosely with aluminum foil. Let it rest for 20-30 minutes.

This rest period is important for two reasons. First, it lets the juices redistribute through the meat. During cooking, the heat pushes the juices toward the center. Resting lets those juices spread back out so every slice is juicy instead of just the middle. Second, it gives you time to crank your pellet grill up to 500°F for the reverse sear.

While the roast is resting, turn your pellet smoker up to its highest setting. Most pellet grills can hit 450-500°F. Let it preheat for 10-15 minutes so it’s screaming hot and ready for the sear.

Step 6: Reverse Sear on the Pellet Grill

Once your pellet grill is up to 500°F, put the prime rib back on the grates. You’re going to sear it for 5-7 minutes to crisp up the exterior and develop that final layer of crust. The high heat will caramelize the seasoning and create an even darker bark.

Watch it closely during this step. You’re not trying to cook it more. You’re just trying to crisp the outside. The internal temp will rise a few degrees during the sear, which is normal. It should go from 118-120°F to about 125-130°F, which is perfect medium-rare.

After 5-7 minutes, when the outside looks dark and crusty, take the prime rib off the pellet grill. Transfer it to a cutting board and let it rest for another 10 minutes. This second short rest lets the crust set and makes it easier to slice cleanly.

Step 7: Make the Cowboy Butter

While the prime rib is doing its final rest, make your cowboy butter. In a small bowl, combine 1 cup of melted ghee or butter, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1 tablespoon of Dijon mustard, 1 tablespoon of chopped parsley, 1 tablespoon of chopped chives, ½ teaspoon of crushed red pepper flakes, and 1 teaspoon of smoked paprika.

Whisk everything together until it’s well combined. The mixture should look slightly thick and glossy. Taste it and add salt and pepper as needed. The cowboy butter should be tangy, garlicky, and have a little kick from the red pepper flakes.

Keep the cowboy butter warm. If it cools down too much, it’ll solidify and won’t pour over the meat as nicely. You can keep it warm by placing the bowl near the pellet grill or setting it in a pan of warm water.

Step 8: Slice and Serve the Pellet Smoked Prime Rib

After the prime rib has rested, it’s time to slice. Use a sharp carving knife and slice against the grain. Each slice should be about ½ inch thick. As you slice, you’ll see that perfect smoke ring around the edge and that beautiful pink center. That’s what you’re looking for.

If you’re slicing a bone-in roast, cut along the bones first to remove the meat in one piece, then slice it into individual portions. Or you can leave the bones attached and slice between each rib for bone-in portions. Either way works.

Arrange the sliced prime rib on a serving platter. Drizzle the warm cowboy butter generously over the top. Make sure each slice gets some of that garlicky, herby butter. Garnish with extra fresh herbs if you want it to look fancy.

Serve immediately with your favorite sides. Smoked garlic mashed potatoes, charred asparagus, and Texas toast brushed with cowboy butter all pair perfectly with this pellet smoked prime rib.

Pellet Smoked Prime Rib with Cowboy Butter

Ingredients

For the Prime Rib:

For the Cowboy Butter:

Instructions

Notes

Frequently Asked Questions

What’s the best pellet grill temperature for prime rib?

225°F is perfect for smoking prime rib on a pellet grill. This low temp lets the smoke penetrate deep into the meat and gives you a consistent cook from edge to edge. After the smoke, you crank the pellet grill to 500°F for the reverse sear. This two-stage method is what gives you that perfect combination of smoky flavor and crispy crust.

What pellets should I use for prime rib?

Oak, hickory, or pecan pellets are the best choices for beef on a pellet smoker. They give you robust, savory smoke that complements the richness of prime rib. Avoid fruitwoods like apple or cherry — they’re too mild for a big cut of beef like this. You want wood that can stand up to the strong beef flavor.

How do I know when my pellet smoked prime rib is done?

Use a meat thermometer. Pull the roast off the pellet grill when it hits 118-120°F internal for medium-rare. After the reverse sear, it’ll come up to about 125-130°F, which is perfect. Don’t guess based on time. Every roast is different, and pellet grill temperatures can vary slightly. Temperature is the only reliable way to know when it’s done.

Can I smoke prime rib on a Traeger or other pellet grill brands?

Yeah, absolutely. This recipe works on any pellet grill — Traeger, Pit Boss, Camp Chef, Green Mountain, whatever you’ve got. The technique is the same. Set it to 225°F, smoke until 118-120°F internal, then crank it to high heat for the sear. All pellet grills work basically the same way for this cook.

Do I need a water pan when smoking prime rib on a pellet grill?

It’s not required, but it really helps. The water pan adds humidity to the pellet smoker, which helps the smoke stick to the meat and keeps the surface from drying out. It also helps you get that smoke ring. Just put a foil pan filled with water on the grates under the roast. It’s a simple step that makes a noticeable difference.

If you’re looking for more recipes , click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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