Spinach Stuffed Prime Rib Roast, We have a New Year’s Eve tradition of rib roast on our Green Mountain Wood Pellet Grill/Smoker. Rich beef flavor and meat that’s juicy, rare and very tender. Our butcher knows it must have three bones one for each of our three dogs, so the roast is always a big one. We have lots of leftovers for stroganoff, stir fries or Patti’s special Philly cheese steak sandwiches. This time we added another kick of flavor and stuffed it with our spinach and bacon mixture. Low carb, gluten free and simply delicious.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 2.5 hours at 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Gold Blend BBQ Pellet

Ingredients: Spinach Stuffed Prime Rib Roast

• 1 5 ½ lb. rib roast, bones still attached
• 1 ½ lbs. fresh spinach lightly steamed, stems trimmed
• ½ lb. apple wood smoked bacon, chopped and cooked crisp (reserve two tablespoons of the drippings)
• 3 Tablespoons fresh garlic, minced
• 1 teaspoon freshly ground black pepper
• Country Bob’s Seasoned Salt, to taste
• Pete’s Firehouse BBQ rub, to taste

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Spinach Stuffed Prime Rib Roast

In large saucepot cook bacon until crisp. With slotted spoon remove bacon to paper towels leaving about two tablespoons drippings in pot. Steam spinach until soft. Add bacon, garlic, salt and pepper.

With a sharp boning knife make two deep pockets in roast. Pack with spinach stuffing. Coat meat all over with seasoning rub to taste. Place with stuffing side up in roasting pan, ready for that “Kiss of Smoke”.

Preheat the grill to 225* (107c). Place your prime rib directly onto the grill and just let it hang out in the smoke and get happy for 2 ½ hours or so. 

I like to pull it around 125* (52c), keeping in mind that the meat will continue cooking for another 5 to 10 degrees as it rests. I am looking for a finish temp of 130* (54c) “Rare”. When the meat reaches an internal temperature around 225* (107c) pull it off, cover it and let it rest for 10 minutes before serving. This will rare.

U.S.D.A. safe for beef is 225* (107c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe