The recipe starts with a large bone-in prime rib. After unwrapping the prime rib its best to dry off the surface by patting it with a paper towel. However, you’ll want to work on the prime rib while its still cold before it reaches room temperature. That way, its easier to remove the fat cap etc.
Tap/Click above to watch this easy prime rib recipe: Video – PitBoss-Grills.com
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Now, whether to want to remove the fat cap on the outside of the prime rib is a personal choice. If you have a decent quality prime rib with some nice marbling within the meat, you’ll still get a nice tasty/juicy end result.
Therefore, in most cases, removing the fat cap is a better option. Otherwise there will be a lot of grease coming off the beef during the cook. That will need to be cleaned up after the cook to avoid a future grease fire.
Step 1: While the prime rib is still cold, it should be relatively easy to pull back the fat cap, it will naturally separate from the meat
Step 2: With the fat cap pulled down to the tip, get a sharp bone knife and make the first cut along the ribs straight down into the bone
Step 3: After the initial cut, flip the rack over to see the other end of the rib bones
Step 4: Then take your bone knife and make repeated cuts along the top of the ribs, working your way back to the first cut you made on the other side
Step 5: After repeated cuts, you will then be able to separate out the section of meat over the ribs
Step 6: For a bone-in prime rib, you would cut out sections of meat between each of the rubs so that you can truss up the meat with string
Step 7: You would then want to truss with string in between each of the rib bones
Step 8: The string trusses will hold the beef together as it cooks, otherwise, it could fall apart while cooking. Trussing also helps the meat cook at a more even rate
Step 9: For a boneless ribeye, you would use your bone knife to continue the cut into the meat along the bones
Step 10: Try to cut as close to the bone as you can. Once the ribs have been removed, keep them, freeze them, and they can be used to produce beef stock at a later date
Step 11: As with the bone-in ribeye, when boneless you’ll still want to truss with string, every couple of inches
Step 12: Make sure to not make the string too tight, just tight enough to lightly secure the meat together
Step 13: Start with the center truss string and then place an additional truss on either side
Step 14: Next, you’ll want to add a little oil to the prime rib (avocado or olive oil) and then season the meat with your rub of choice, or you could go with a simple salt and pepper seasoning
Step 15: For this recipe, the Pit Boss was set to 350 degrees. If you were interested in more smoke flavor, you would opt for a temperature setting between 225 and 275 degrees
Step 16: Cook to an internal temperature of around 110 to 115 degrees. During the resting phase after coming off the grill, it will carry on cooking for another 4 to 6 degrees
Step 17: This is what the prime rib looked like once it hit the internal temperature of 115 degrees
Step 18: After leaving the beef to rest for around 20 minutes to finish cooking and reabsorbed the juices/fat its time to cut off the trusses
Step 19: Slicing through the prime rib revealed this beautiful sight
Step 20: Cut to preference, in this case, some nice chunky thick cuts were made to serve
Step 21: And that’s it! A simple and quick means to cook some lightly smoked prime rib
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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