Pit Boss Prime Rib Recipe

If you’ve ever wanted to master the art of smoking prime rib on a Pit Boss pellet grill, you’re in the right place! I’ve smoked plenty of meats, and this method delivers a juicy, tender, and flavor-packed prime rib every time. With a slow smoke followed by a high-heat sear, you’ll get that perfect medium-rare center and a beautifully crusty exterior, like the Pit Boss Beef Ribs.

The best way to cook a prime rib on a Pit Boss is the reverse sear method. First, you slow-smoke the roast at 250°F until it reaches about 110°F internally. Then, you remove it, crank up the heat, and sear it to create a delicious crust while bringing it up to 130–135°F for the perfect medium-rare finish.

Keep reading because I’ll walk you through everything-from picking the right cut to seasoning, smoking, and searing like a pro!

What Does Pit Boss Prime Rib Roast Taste Like?

Pit Boss prime rib roast or Pit Boss BBQ Ribs has a deep, smoky flavor with a rich, beefy taste. The slow smoking process infuses the meat with wood-fired aromas, while the reverse sear at the end creates a perfectly crisp, caramelized crust.

The interior remains tender, juicy, and buttery, especially if cooked to a perfect medium-rare. The rib cap, known for its marbling, melts in your mouth with a slightly nutty and umami-rich finish.

If seasoned well, you’ll also get hints of salt, garlic, and pepper in every bite, making this one of the most flavorful cuts you can cook on a Pit Boss.

Ingredients Required for Pit Boss Prime Rib Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Prime Rib Roast Recipe

• 1 (4-5 lb.) prime rib roast (bone-in for extra flavor)
• 2 tbsp. grapeseed oil (or any high-smoke point oil)
• 2 tbsp. Meat Church Holy Cow BBQ Rub (or salt, pepper, garlic powder mix)
• 1 tbsp. Wagyu beef tallow (for searing, optional)
• Hickory wood chunks or preferred wood pellets
• 1 cup Pit Boss Rib Rub

Kitchen Utensil You’ll Need

1. Pit Boss Pellet Grill
2. Wire rack baking sheet
3. Temperature probe (Meter Wireless Thermometer)
4. Cast iron pan
5. Infrared thermometer
6. Instant-read thermometer

Prep Time: 30 minutes
Cook Time: 2-3 hours (depending on roast size)
Rest Time: 30 minutes
Yields: 4-6 servings

Copycat Pit Boss Prime Rib Recipe

Simply follow the steps given below to make your Pit Boss Prime Rib at home

1️⃣ Prep the Prime Rib
A bone-in prime rib has extra flavor, but boneless works too. Look for good marbling! If there’s any thick fat, trim it to about ¼ inch for even cooking. Rub the roast with grapeseed oil, then generously coat it with the BBQ rub. Let it sit at room temp for 30 minutes to let the seasoning soak in.

2️⃣ Set Up the Pit Boss
Preheat your Pit Boss pellet grill to 250°F and ensure it’s filled with pellets. Add hickory wood chunks for extra smoke flavor. Place a wire rack over a baking sheet and put the roast on top for even airflow. Insert a meat thermometer into the thickest part of the roast, avoiding fat.

3️⃣ Smoke the Prime Rib
Place the roast in the smoker and close the lid. Smoke until the internal temperature reaches 110°F (about 2 hours). Remove the roast and let it rest while you heat the grill for searing.

4️⃣ Sear for the Perfect Crust
Turn the Pit Boss to HIGH (450-500°F). Open the flame broiler if available. Heat a cast iron skillet over the open flame for a deep sear. Add Wagyu beef tallow (or butter) to the skillet. Sear the roast on all sides for 30-45 seconds per side until a crust forms. Remove when the internal temperature is 125°F-130°F for medium-rare.

5️⃣ Rest & Serve
Let the roast rest for 30 minutes to lock in juices. Slice along the bone to remove it, then carve the meat into thick slices. Serve with horseradish sauce or au jus and enjoy!

If you are a pork lover, can try Pit Boss Pork Ribs Recipe.

Some Tasty Ways To Customize and Serve Smoked Prime Rib Recipe Pit Boss

1. Topped with Shredded Cheese & Sour Cream
Nothing beats the classic combination of warm chili, melted shredded cheddar, and a dollop of sour cream. It adds that creamy, tangy contrast that complements the richness of the chili. It’s like comfort food in a bowl!

2. With Fresh-Cut Jalapeños for a Kick
If you’re craving an extra bit of heat, adding fresh jalapeño slices right on top of your chili is the way to go. The crunch and spice elevate the flavors to a whole new level. We love this when we’re feeling bold!

3. Over Rice for a Heartier Meal
We’ve served chili over a bed of fluffy rice more times than we can count. The rice soaks up all the rich sauce and makes the chili feel even more satisfying. It’s the ultimate hearty comfort meal.

4. With Cornbread on the Side
Cornbread and chili are a match made in heaven. Whether it’s a slice on the side or crumbled right on top, the sweet, slightly crumbly texture of cornbread pairs perfectly with the spicy, savory chili. We always make extra cornbread for dipping!

5. In a Chili Dog
This one’s a fun twist! We’ve loaded hot dogs with chili and then topped them with all the usual fixings-cheese, onions, and a bit of mustard. It’s a great way to make chili go further while giving it a new, satisfying spin.

6. With Tortilla Chips for Crunch
If you want some crunch to go with your chili, try adding a few handfuls of tortilla chips on top or serving them on the side. The salty crunch pairs perfectly with the smoothness of the chili, and we love dunking them right in!

7. Over a Baked Potato
This is one of our favorites for a filling lunch or dinner. Load up a baked potato with a generous scoop of chili, and top it with cheese, green onions, and sour cream. It’s super comforting and keeps you full for hours!

8. Paired with a Cold Beer
We’ve found that a nice, cold beer is the perfect companion to a spicy bowl of chili. Something light and crisp like a lager or pilsner helps cut through the heat, and it pairs so well with the bold flavors of the chili.

9. With Sliced Avocado for Creaminess
If you’re looking to cool down the spice and add a little richness, slices of creamy avocado on top of your chili are perfect. It balances out the heat and adds a fresh element that we just can’t get enough of!

10. As a Chili Nacho Platter
Sometimes we turn our chili into a nacho platter! We layer tortilla chips with chili, cheese, jalapeños, and any other toppings we have on hand (like sour cream or guacamole). It’s perfect for sharing, and we always end up going back for seconds!

Some Tips on This Pit Boss Prime Rib Recipe

1. Choose the Right Cut
Look for a prime rib with good marbling for extra juiciness. If you prefer a richer flavor, ask the butcher for a cut from the fattier side of the rib roast.

2. Let It Rest Before Cooking
Take the prime rib out of the fridge at least an hour before cooking. This ensures even cooking and prevents a cold center.

3. Use a High Smoke Point Oil
Coat the roast with grape seed oil or beef tallow instead of olive oil. This prevents burning during searing and enhances the crust.

4. Pick the Right Seasoning
Use a salt-heavy rub with no sugar to avoid burning during searing. A mix of salt, pepper, garlic, and onion powder works great.

5. Let the Rub Set
After seasoning, let the meat sit for 30 minutes to allow the seasoning to absorb and form a crust.

6. Maintain a Low and Steady Temperature
Smoke the prime rib at 250°F for a slow, even cook, allowing the smoky flavor to infuse the meat.

7. Use a Meat Thermometer
Insert a wireless meat thermometer into the thickest part to monitor temperature without opening the grill frequently.

8. Pull It Off Early for Reverse Searing
Remove the roast at 110°F if you plan to sear it, as it will continue to rise in temperature. For a straight smoke, pull it at 125°F for medium-rare.

9. Sear on a Hot Cast Iron Pan
Heat a cast iron pan to at least 500°F, add beef tallow or butter, and sear the roast for a crisp, flavorful crust.

10. Let It Rest Before Slicing
After cooking, let the prime rib rest for 30 minutes to allow the juices to redistribute, keeping it tender and juicy.

How to Store and Reheat Pit Boss Prime Rib Properly

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap in foil and place in a freezer bag for up to 3 months.
Reheat: Warm slices in a 250°F oven for 15 minutes or quickly sear in a pan.

Common Queries on This Pit Boss Prime Rib Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Prime Rib Recipe that people often ask.

1. How long does it take to cook prime rib on a Pit Boss?

From our experience, cooking a prime rib on a Pit Boss grill takes about 4 to 5 hours at a low and slow temperature of 225°F. The cooking time can vary depending on the size of the roast and your desired level of doneness. We recommend using a meat thermometer to check the internal temperature for perfect results.

2. What is the 3/2:1 rule for ribs on a Pit Boss?

The 3/2:1 rule is a method used for smoking ribs. For baby back ribs, you cook them for 3 hours on the smoker, then wrap them in foil and cook for another 2 hours, and finally, unwrapped for 1 more hour. This technique helps achieve tender, flavorful ribs with a nice bark. While it’s commonly used for ribs, it’s not typically necessary for prime rib!

3. Is it better to smoke prime rib at 225 or 250°F?

In our experience, smoking prime rib at 225°F gives you the best results for a perfectly cooked roast. Smoking at this low temperature allows the meat to cook evenly and retain its moisture. If you’re in a rush, 250°F can also work, but we recommend sticking to 225 for that melt-in-your-mouth tenderness.

4. How do you season prime rib for the Pit Boss?

We love to keep it simple with a seasoning blend of kosher salt, fresh cracked black pepper, and garlic powder. You can also add rosemary and thyme if you want a more aromatic touch. Just make sure to rub the seasoning generously on all sides of the roast for maximum flavor.

5. Should I sear the prime rib before smoking it on the Pit Boss?

Searing is optional, but we recommend it if you want a beautiful crust on the outside. You can sear your prime rib on the Pit Boss at 500°F for 5-10 minutes before lowering the temperature to 225°F for smoking. This adds a delicious crispy layer to the roast.

6. Do I need to wrap prime rib in foil when smoking it on the Pit Boss?

We typically don’t wrap prime rib in foil, as it’s important to keep the bark and crust intact. However, if you’re concerned about it drying out, you can loosely wrap it in foil for the last 30-45 minutes of cooking. Just make sure to remove it before the end to allow the crust to form.

7. What internal temperature should prime rib reach when smoking on the Pit Boss?

For a medium-rare prime rib, aim for an internal temperature of 120-125°F. The roast will continue to cook slightly as it rests, bringing it up to the perfect medium-rare temperature of about 130-135°F. Use a meat thermometer to ensure accuracy.

8. How do I know when the prime rib is done on the Pit Boss?

The best way to tell when your prime rib is done is by checking the internal temperature with a meat thermometer. We recommend checking the temperature around 3.5 hours into cooking, especially if you’re aiming for medium-rare.

9. What type of wood is best for smoking prime rib on the Pit Boss?

We love using oak or hickory for smoking prime rib. These woods add a mild, rich flavor that complements the beef without overpowering it. If you want something a bit more unique, you can also try cherry wood for a touch of sweetness.

10. How do I rest the prime rib after smoking it on the Pit Boss?

After you remove the prime rib from the smoker, let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when you slice it. Don’t skip this step – it’s key to achieving the best texture!

Smoking a prime rib on a Pit Boss pellet grill is easier than you think, and the results? Absolutely mouthwatering. This method guarantees a smoky, tender inside and a flavorful crust you won’t forget. So fire up your grill and give it a shot-I promise, your guests will be asking for seconds!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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