Simple Reverse Seared Prime Rib, we love the “BIG Beef” flavor of prime rib. Patti found them on sale brought home a few nice prime rib roasts for me to smoke. I sure do love her. We thought over all the ways you can do a prime rib roast and we decided we would do a reverse sear, love them. This means that we’ll smoke it until it comes up to an internal temp of 100* (38c) and then finish it with a hot sear on the Grill Grates.

We did not even need a knife to eat. Using Butcher BBQ Premium Rub our Prime rib was tender and juicy with a “Kiss of Smoke” using a “Smoke Tube”. It was so good!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, 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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See: Simple Smoked Prime Rib

Backyard BBQ
A pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 2 hours cook time 1.5 hrs. @ 225* (107c), 30 mins. @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: BBQPelletsOnline

Ingredients: Simple Reverse Seared Prime Rib

• Prime rib roast (this one was about 7 lbs.) “This Article” breaks down what to look for when selecting prime rib
• Butcher BBQ Premium Rub

Backyard BBQ
A pellet Grill Recipe

Directions: Simple Reverse Seared Prime Rib

Give your Prime rib roast a good dusting with your Butcher BBQ Premium Rub set it out to come up to room temperature. Preheat the grill to 225* (107c) insert your meat probe (I use a Maverick 732) and place your roast directly onto the Grill Grates. We put a Smoke Tube on the grill for nice smoke blend.

We smoked it for 1.5 hours at 225* (107c) when we had an Internal Temperature of 100* (38c). Remove it from the grill and set it in something to keep warm as the grill comes up to 400* (205c). I put our roast in a Dutch oven and covered it with the lid. The Internal Temperature rose to 111* (44c) as I was waiting for the GMG to come up to searing temp.

Get your Grill Grates good and hot and do a good sear on all sides of your roast until you come up to an Internal Temperature of 125 degrees (52c), this will be rare.

When the meat reaches an internal temp around 125* (52c) pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5 -10 degrees after you pull it off the grill. So, for medium pull it at 140 (60c) and overdone 160 (72c). 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 pellet Grill Recipe

 

 

Backyard BBQ
A pellet Grill Recipe

 

Like the Garlic Skillet? https://datenightdoins.com/smoked-garlic-onion-skillet/

Backyard BBQ
A pellet Grill Recipe

 

 

Backyard BBQ
A pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, 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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