Smoked Prime Rib Recipe | Easy Kettle Grill Method

Original project: I originally developed this smoked prime rib recipe for SnS Grills using their kettle setup. You can also see the original SnS Grills recipe page.

Prime rib looks like a special-occasion cook, but it does not need to be complicated. This is a straightforward method I developed for a kettle grill: trim the roast, season it generously, cook it indirect at a steady low temperature, and pull it when the center reaches your preferred doneness.

Smoked Prime Rib Ingredients

• 1 boneless prime rib roast (I used an 8 lb roast)
• Olive oil, for a light binder
• Montreal steak seasoning, enough to coat all sides generously

Creamy Horseradish Dip

• 1 cup mayonnaise
• 1 heaping tablespoon prepared horseradish
• 1 teaspoon lemon juice
• 1 teaspoon dried chives
• Optional: minced garlic and/or black pepper

Mix the dip ingredients well, cover, and refrigerate until serving time.

How to Prep the Prime Rib

1. Remove the roast from the packaging and pat it dry.
2. Trim excess exterior fat so more of the meat surface is exposed. This gives the seasoning more area to adhere to and helps build a better crust.
3. Coat the roast lightly with olive oil.
4. Season generously with Montreal steak seasoning on every side.

Set Up the Kettle for Low-and-Slow Cooking

Set up your kettle for indirect cooking and stabilize the cooker at 225–250°F. I originally cooked this on a Slow 'N Sear kettle setup, but the same indirect approach works on any grill or smoker that can hold a steady temperature.

Smoke the Prime Rib

1. Place the roast on the indirect side of the grill.
2. Cook until the center reaches the internal temperature you want. In my original cook, I took the roast to 135°F internal.
3. Use a second thermometer to verify the temperature if you have one, especially on a large roast.
4. Remove the prime rib and let it rest long enough to settle and become comfortable to handle and carve.
5. Slice across the roast. About 1/2-inch slices are a good starting point.

Prime Rib Tips

• Trim for crust: Removing thick exterior fat gives your seasoning better contact with the meat.
• Keep the cooker steady: A calm 225–250°F fire gives the roast time to cook evenly.
• Cook by internal temperature: Time varies with roast size, shape, cooker and weather.
• Season every side: A large roast needs enough seasoning to flavor each slice.
• Make the dip ahead: The horseradish sauce gets better after some time in the refrigerator.

BBQ for the everyday family.