Pepper Crusted Rib Roast was Ken’s idea of a Father’s Day treat and our furry kids agreed. Patti ordered a 4-bone 8 ½ pound rib roast from Texas Steak Warehouse. So, we all knew it would be tender, juicy and delicious. We seasoned it with a thick pepper crust, and we served it with “Ken’s Chuckwagon Baked Beans“. A celebration dinner that would be awesome any day of the week or for anytime you want big beef!!

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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The Art Of BBQ: Beef on the Wood Pellet Grill
Simple Smoked Prime Rib
Reverse Sear What Is It?

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 3 ½ hours @ 250*(121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Pepper Crusted Rib Roast 

• 8 ½ lb. bone-in rib roast (this one had 4 bones)
• Butcher BBQ Grilling Oil, to taste
• Butcher BBQ Premium Rub, to taste
• Black pepper, we used regular and coarse grind, to taste

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Pepper Crusted Rib Roast 

Your roast will cook more evenly if you bring it to room temperature. So, I like to season it and just let it rest for an hour or so to come up to room temp before I put it on the GMG.

I am using Butcher BBQ grilling oil as a binder to hold my seasoning on. I gave it a nice coating of Butcher BBQ Premium rub and then a heavy coat of black pepper topped with a heaver coat of “Butchers Grind “coarse black pepper.

My “Chuckwagon Baked Beans” have been in the smoke for 2 hours @ 250* (121c) now and it’s time to add the prime rib onto the Grill Grates.

We smoked our prime rib for 3 ½ hours until we had an internal temperature of 125* (52c). This is RARE. We removed it from the grill and wrapped it in foil to rest for 10 minutes. Keep in mind that every piece of meat is different. Use our cooking time as a guideline and use the internal temperature to determine its doneness to your taste.

Backyard BBQ
A Wood Pellet Grill Recipe

As the meat rests it reabsorbs the juices and keeps in all that flavor. This was an 8 ½ with 4 bones so I cut it into 4 beautiful steaks about 2 pounds each.

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

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
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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They are “How To BBQ Picture Books

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