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Blackened Prime Rib
Blackened Prime Rib Steak

Blackened Prime Rib Steak, lot’s going on this week with Valentine’s Day, Rat’s birthday and, of course, Date Night. We wanted something extra, extra special. So, we went down to see Juan Carlos our butcher at El Toro market. He always has something delicious to show us. He cut 4 of these 2 inch steaks out of a prime rib for us. That is cool, but he did it for $3.99 a pound!!!

I like a blackened steak and we are working on a seasoning for that and are almost there. Patti likes things a bit milder so she went with Swimmin N Smoke Boo Ya Beef Seasoning. We were both very happy. We served them with twice baked potatoes and steamed broccoli.

With a “Kiss of Smoke” we then finished it off on some Screaming Hot Grill Grates. The rest is just delicious history!

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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Blackened Prime Rib Steak
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 30 minutes @400 degrees (205c)
Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Premium Gold Blend BBQ Pellets

Ingredients: Blackened Prime Rib Steak

Blackened Prime Rib Steak
A Wood Pellet Grill Recipe

Blackened Prime Rib
Our Ingredients


Blackened Prime Rib
2 Inch Prime Rib Steaks

Cooking Directions: Blackened Prime Rib Steak

Season the steaks to taste and set them aside until they reach room temperature. They will cook more evenly at room temperature, just the opposite of hamburgers (they cook better cold). Preheat the Grill Grates to 400 degrees (205c). When your grill grates are screaming hot add your steaks. We did 15 minutes per side with a quarter turn around 7 minutes. Next time I’ll do 12 minutes because we like it a bit more on the rare side.

When the steaks reach an internal temperature around 125 degrees (52c) pull them off, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 degrees (52c). This will be rare, 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 degrees (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.

Blackened Prime Rib Steak
A Wood Pellet Grill Recipe

Blackened Prime Rib


Blackened Prime Rib
On the Hot Grill Grates with a Smoke Tube


Blackened Prime Rib
Love My Maverick ET-732

Blackened Prime Rib Steak
A Wood Pellet Grill Recipe

Blackened Prime Rib, Steak,
Is It Time Yet?


Blackened Prime Rib
Lookin Good


Blackened Prime Rib
Let’s Eat!!!

Blackened Prime Rib Steak
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
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Green Mountain Grills LLC  800 603 3398
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Grill Grates
Smoke Daddy Pellet Pro Patriot
(847) 336-1329

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Butcher BBQ
Don Godke’s Downdraft

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