The best and easiest recipe ever! I smoked two of these today for a family gathering. One was 6 lbs and the other 8 lbs. using the “meater” made this so easy. Follow the recipe and you’ll be sure to have more visitors 😎🤣
I hope you see this post I smoked a prime rib to day for a birthday dinner had never done one followed your instructions and it was perfect I was the hero of the day thanks alot
I’ve been cooking all kinds of stuff with a Traeger pellet smoker and MEATER for a few months and have tried a couple of Prime Ribs which came out very nicely. This is the best video I’ve seen on the topic and I’m definitely following several of your tips tomorrow!
Thanks for the video! I’m cooking my first prime rib roast tomorrow and needed to know what to do. I’m dry brining mine today for the cook tomorrow. Planning on cooking in the pellet grill then searing in the oven as I’ve never had my grill up to 450-500 and don’t want any surprises like flair-ups, etc.
Good luck! Oven will work for that high heat stage, just may need to open a few windows! Also, you shouldn't have any flare ups unless you have a lot of grease built up inside your smoker. You can always do a test run on HIGH without food to see how it goes and how long it takes to get there too. Check out our deep cleaning video if you haven't cleaned out your pellet grill in a while: ua-cam.com/video/fDQTh4GhAj0/v-deo.html
@@madbackyard i clean it about every 3-4 cooks but didn’t clean it before this low/slow cook. I just figured our gas oven can get to 500 degrees easier than my pellet grill.
Looks like the ambient sensor probe can go up to 527 degrees F. support.meater.com/temperature-limits-help#:~:text=The%20ambient%20sensor%20of%20your,destruction%20of%20the%20sensors%20entirely.
Thanks! This one got three hours of smoke before we seared and rested. So about 3.5-4 hours total. Make sure to always go by temperature and not time though as every roast and cooking set up will be a little different. Thanks for watching!
We did a bone in prime rib too if you want to check it out. Smoked PRIME RIB on a PIT BOSS!! | Pellet Grill Prime Rib Roast Reverse Seared ua-cam.com/video/mCqSVDWGzsM/v-deo.html
Man i have the same Grille Same pellets Same grille placement Only thing i did different was seasoning 6lb rib That bisssh hit 110 in a hour and a half My grille temp is correct I had to pull it and let it sit because it would be done way before everything else
Time is really more dependent on thickness (distance from outside to the center) rather than weight. Since heavier rib roasts mostly just get LONGER (more bones) rather than thicker, they don't generally change in cooking time too much. Hope that helps, thanks for watching!
Hey Toby- sorry it finished so quick for you. Lots of things can affect cooking time including weather, humidity, how much fat is in the rib roast, whether you basted with butter or not, etc. 90 minutes does seem pretty quick though, especially only at 200. I might double check your grill temps at the grate level.
I did not on mine and don't usually bother on rib roasts or prime rib. It wasn't very thick and because we are searing, most that exterior fat is going to render really well and also help protect the meat.
I probably just had the lid open shortly before. It takes pellet grills a while to come back up to temperature I've found. Another great reason to use a leave in probe rather than always having to open the lid to check with an instant read.
only thing im confused about is if you are searing at high heat, wouldnt you want the meat directly on the grates? id imagine the rack its on wouldnt get up that high quickly.
In this video we are searing with high INDIRECT heat. Much like putting in an oven set to 500°F. I like this technique better on larger, unevenly shaped roasts as I find I get a more even crust on the outside. But you can do it either way. Check out one of our other videos where we sear with DIRECT heat on our smoked beef tenderloin for example: ua-cam.com/video/Ue1IuyAxkag/v-deo.html
Great video. Doing a dry aged rib roast for the holidays, but not planning to smoke it. (Chicago, December, yada, yada) Happy birthday from another December birthday brat.
Thank you! I've been to Chicago in December, I know exactly what you are saying! Dry aged will be awesome. I've done them in the oven too. You can still slow cook to start on a wire rack/baking sheet combo and then finish with high heat at the end with the oven cranked. Make sure to open the windows for that part! 😄
go ahead and go ahead and go ahead and go ahead lol.. Cant we just cook the roast and do everything to cook it with out going ahead and cooking it.. Wow that was hard to watch with all the go aheads..
Love the way you explain things! New to pellet grilling and you never steer me wrong. Thank you!
Thank you for the detailed video and instructions. This is by far the best video for ribeye roast that I have found and I've watched a bunch
Thank you so much!!!
The best and easiest recipe ever! I smoked two of these today for a family gathering. One was 6 lbs and the other 8 lbs. using the “meater” made this so easy. Follow the recipe and you’ll be sure to have more visitors 😎🤣
That’s great to hear! Thank you! 🙏
How long did it take for the 8 lb
THAT LOOKS PERFECT ABSOLUTLY
Thank you!
Excellent video with all of the information included. Clear and concise.
Thank you so much!
I hope you see this post I smoked a prime rib to day for a birthday dinner had never done one followed your instructions and it was perfect I was the hero of the day thanks alot
That’s fantastic!!! Way to go! Glad everyone enjoyed it! 👏 🥳 🎂 🍖
I’ve been cooking all kinds of stuff with a Traeger pellet smoker and MEATER for a few months and have tried a couple of Prime Ribs which came out very nicely. This is the best video I’ve seen on the topic and I’m definitely following several of your tips tomorrow!
Thank you, I appreciate it!!
Best video out there for clear step by step. Doing this for Christmas
Thank you so much!!
@@madbackyard question for you, how long did it take to smoke to 110?
This 4.5 lb one took about 3 hours from cold out of the fridge put on at 250.
That’s with opening the lid occasionally to baste with garlic butter etc. so may take less time if you aren’t doing that
Thanks for the video! I’m cooking my first prime rib roast tomorrow and needed to know what to do. I’m dry brining mine today for the cook tomorrow. Planning on cooking in the pellet grill then searing in the oven as I’ve never had my grill up to 450-500 and don’t want any surprises like flair-ups, etc.
Good luck! Oven will work for that high heat stage, just may need to open a few windows! Also, you shouldn't have any flare ups unless you have a lot of grease built up inside your smoker. You can always do a test run on HIGH without food to see how it goes and how long it takes to get there too. Check out our deep cleaning video if you haven't cleaned out your pellet grill in a while: ua-cam.com/video/fDQTh4GhAj0/v-deo.html
@@madbackyard i clean it about every 3-4 cooks but didn’t clean it before this low/slow cook. I just figured our gas oven can get to 500 degrees easier than my pellet grill.
Perfectly cooked Sir 👍 I'll be cooking mine this weekend. Merry Christmas ⛄
Thank you Sapo! Merry Christmas to you as well!
Hopefully doing one for Christmas. Can’t wait. Great video
Thank you, that’s great! I find the 4-6 lb ones at Costco fairly reasonably priced this time of year.
I'm following this step by step for this christmas!
Awesome! Thanks for watching!
Great job thank you so much for this video.
Thanks!
Happy Birthday! I don't usually eat steak, but that looks amazing. I'll definitely give it a try for my husband, who loves steak.
Thank you! That's great, let us know how it goes!
Great detailed video!!! Just curious if the instructions are any different for bone in?
Thanks Randy! There a few extra steps to take for bone-in. Check out our video for that one here: ua-cam.com/video/mCqSVDWGzsM/v-deo.html
@@madbackyard thank you for the quick response I will definitely check that out greatly appreciated
Looks awesome what brand of little stove are you using I need to buy one for outside? Thanks
Thanks! Here's the one I have: amzn.to/3RuUc1j
This is my upcoming Easter recipe. Thanks for sharing.
Same me!!
Awesome! Let us know how it turns out for you, thanks for watching!
Want the Meater thermometer melt at 500 degrees? What is the max published temperature that it can survive in?
Looks like the ambient sensor probe can go up to 527 degrees F. support.meater.com/temperature-limits-help#:~:text=The%20ambient%20sensor%20of%20your,destruction%20of%20the%20sensors%20entirely.
Happy Birthday Mr. So if i wanna eat around 5 when should i have this on the grill?
Thanks! This one got three hours of smoke before we seared and rested. So about 3.5-4 hours total. Make sure to always go by temperature and not time though as every roast and cooking set up will be a little different. Thanks for watching!
Excellent
Thanks!
Would this cooking time be different for a bone in rib eye roast?
Going to take longer, all else being equal. That’s why it’s important to make sure you always go by temperature. 👍
We did a bone in prime rib too if you want to check it out. Smoked PRIME RIB on a PIT BOSS!! | Pellet Grill Prime Rib Roast Reverse Seared
ua-cam.com/video/mCqSVDWGzsM/v-deo.html
Man i have the same Grille Same pellets
Same grille placement
Only thing i did different was seasoning
6lb rib
That bisssh hit 110 in a hour and a half
My grille temp is correct
I had to pull it and let it sit because it would be done way before everything else
About how long is 11.4 lb going to take, I wouldn't think over twice as long base on min per lb ratio?
Thanks, great video!
Time is really more dependent on thickness (distance from outside to the center) rather than weight. Since heavier rib roasts mostly just get LONGER (more bones) rather than thicker, they don't generally change in cooking time too much. Hope that helps, thanks for watching!
@@madbackyard it's a monster, about 4" x 8" x 12". I think it's going to be about 6hr🤞.
Thank you for the reply, and Merry Christmas
That sounds awesome! Merry Christmas to you as well!
I had a 6lb and did everything the same and mine was at 110 in a hour and a half
And did it at 200
Had to pull it so it wasn’t done hours early
Hey Toby- sorry it finished so quick for you. Lots of things can affect cooking time including weather, humidity, how much fat is in the rib roast, whether you basted with butter or not, etc. 90 minutes does seem pretty quick though, especially only at 200. I might double check your grill temps at the grate level.
Do you trim the fat cap some?
I did not on mine and don't usually bother on rib roasts or prime rib. It wasn't very thick and because we are searing, most that exterior fat is going to render really well and also help protect the meat.
Happy Birthday!
Thank you!! 🙏
Your ambient temperature seemed low based on the neater thermometer.
I probably just had the lid open shortly before. It takes pellet grills a while to come back up to temperature I've found. Another great reason to use a leave in probe rather than always having to open the lid to check with an instant read.
only thing im confused about is if you are searing at high heat, wouldnt you want the meat directly on the grates? id imagine the rack its on wouldnt get up that high quickly.
In this video we are searing with high INDIRECT heat. Much like putting in an oven set to 500°F. I like this technique better on larger, unevenly shaped roasts as I find I get a more even crust on the outside. But you can do it either way. Check out one of our other videos where we sear with DIRECT heat on our smoked beef tenderloin for example: ua-cam.com/video/Ue1IuyAxkag/v-deo.html
Great video. Doing a dry aged rib roast for the holidays, but not planning to smoke it. (Chicago, December, yada, yada) Happy birthday from another December birthday brat.
Thank you! I've been to Chicago in December, I know exactly what you are saying! Dry aged will be awesome. I've done them in the oven too. You can still slow cook to start on a wire rack/baking sheet combo and then finish with high heat at the end with the oven cranked. Make sure to open the windows for that part! 😄
@madbackyard that's exactly how do it. Reverse sear, low and slow.
Happy Birthday
Thank you!!
Never put the probe through the side to the middle.. always top to the middle .more juice runs out through side
i like mine between 135 to 140 degrees
Yes, if you want Medium go for those temps. Thanks for watching!
go ahead and go ahead and go ahead and go ahead lol.. Cant we just cook the roast and do everything to cook it with out going ahead and cooking it.. Wow that was hard to watch with all the go aheads..