Go Back
+ servings
Holiday Rib Roast on a Pellet Grill

Prime Rib on a Pellet Grill

We smoked this prime rib roast on the pellet grill. This is the easiest way to get a smoky holiday roast. So fire up your pellet grill for our next prime rib.
4.78 from 9 votes
Print Pin
Course: Main Dish
Cuisine: American BBQ
Keyword: holiday recipes, pellet grill recipes, prime rib, prime rib on a pellet grill, rib roast
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 8 servings
Calories: 692kcal
Author: Derrick Riches and Sabrina Baksh


  • Pellet Grill


  • 1 3-4 bone prime rib roast about 7-9 pounds


  • 1 tablespoon olive oil
  • 3 tablespoons SPG Rub
  • butcher's twine
  • 1 aluminum drip pan
  • aluminum foil


  • Prepare your grill or smoker for 250 degrees F.
  • Once your grill is up to temperature, place the prime rib roast directly on the grill grate, bone side down. Close the lid, and cook for 3-3 1/2 hours or until the internal temperature of the meat reaches between 125-130 degrees F.
  • Carefully remove the roast and place it into a disposable aluminum drip pan or a smoker safe pan.
  • Increase the heat of your pellet grill to 450-475 degrees F. It might take several minutes for it to reach the optimal temperature.
  • Place the pan with the roast back into your pellet grill (or smoker), close the lid, and let it go for 5 minutes until a nice crust forms on the roast. You can also do this in your oven using the broil setting.
  • Remove the roast from the grill and loosely tent with foil. Let it rest for 30 minutes.
  • To carve: If you have pre-cut and tied the roast. Remove the string and rib section. Carve the eye of the meat into 1/2" thick slices.
    If you have not pre-cut the roast, slide a sharp knife between the rib and meat section to separate the bone from the meat. Follow the direction of the bone for clean removal. Don't forget to save those ribs. They make a delicious snack! Serve your sliced prime rib with gravy or prepared horseradish.
  • Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. Freeze in vacuum-sealed bags for up to 3 months. Reheat in the oven or on your stovetop in a buttered skillet.


Serving: 8g | Calories: 692kcal | Protein: 31g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 28g | Cholesterol: 137mg | Sodium: 101mg | Potassium: 501mg | Calcium: 17mg | Iron: 3mg