Prime Rib Roast Recipe | Smoked Prime Rib On A Pit Boss Pellet Grill

In today's video we are talking smoked prime rib roast on the Pit Boss pellet smoker! Smoked prime rib roast is absolutely wonderful when it is done correctly, and prime rib roast that is smoked on a Pit Boss Pellet Smoker is absolutely amazing! The dry brine, the herb crust, and the oak smoke really brought this cook together, and I couldn't be happier! Whether it's a holiday, or any day, this is a MUST try! If you enjoyed this video, please subscribe, leave a thumbs up, drop a comment, and hit that bell! This really helps my channel out! Thank you! The Prep: -To prep this prime rib roast, I started off by dry brining it overnight. To do this, I used Kosher salt. You want to be sure to use a Kosher or coarse salt so you can see where you're apply the salt, and it's very hard to over salt something when you use a coarse salt. Whatever you do, DO NOT use iodized or table salt. Trust me on this! At this point you can also use some butchers twine to truss the prime rib. -After dry brining overnight, be sure to take your prime rib roast out of the refrigerator at least 1.5-2 hours before doing anything else to it. It's very important that the prime rib roast come up to temp for even cooking purposes. -After you've let your prime rib roast come up to temp, you can then season it with a coarse ground pepper. I like coarse ground because it helps form a nice crust on your prime rib. -After you've seasoned with pepper. You can apply your herb slather. The herb slather consists of: -3-5 sprigs of rosemary, finely chopped -3-5 garlic cloves, finely chopped -1-2 tablespoons of prepared mustard -1-2 tablespoons of olive oil The amount needed can be adjusted for the size of your prime rib roast. I usually make more than I need just so I don't run out. The Cook: -After you've slathered your prime rib roast, it's time to get it on the smoker. I like to run at 275-300º F. And truthfully, I run closer to 300º, or at 300º. This allows a nice crust to form, and also allows you not to sear the prime rib if you don't want to. -Be sure to get a probe into your roast, and set an alarm for 120º. Close down your cooker, and let it go until your alarm goes off. -Once your alarm sounds, be sure to double check your internal temperature with an instant read thermometer. If your temp is correct, you can either pull it off, and rest it for 30 mins tented in aluminum foil, OR you can sear it off quick. It's completely up to you. -After the prime rib roast has rested, slice into that bad boy, and enjoy the fruits of your labor. ***Don't Forget To Follow Me On Social Media*** -Instagram:   / ashkickinbbq   -Facebook:   / ashkickinbbq   The stuff I used: -Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=... -Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen... -The Knife: https://amzn.to/2J0xTBs -The Salt: https://amzn.to/3nmzvUZ -The Pepper: https://amzn.to/2LDJEOZ -Bear Mountain Pellets: https://amzn.to/2K6hM5g -The Smoke Tube: https://amzn.to/2JQDElr -Cooking Rack: https://amzn.to/3gu68xb Some of these links may be affiliate links, these just help support my channel at no extra cost to you I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites* #smokedprimerib #primerib #primeribroastrecipe #pitbosspelletsmoker #pitbossnation