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Reserve Seared Prime Rib

Simple Reverse Seared Prime Rib, we love the “BIG Beef” flavor of prime rib. We found them on sale and brought home a few excellent prime rib roasts for us to smoke. We thought of how we could do a prime rib roast, and we decided we would do a reverse sear. We smoke it until it reaches an internal temperature of 100° and then finish it with a hot sear.

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Prime rib roast (this one was about 7 lbs.)

Country Bob's Seasoning Salt


  1. Give your Prime rib roast a good dusting with your Country Bob's Seasoning Salt set it out to come up to room temperature. Preheat the grill to 225° insert your meat probe and place your roast directly onto the Grill Grates.

  2. Smoke it for 1.5 hours at 225° when we had an Internal Temperature of 100°. Remove it from the grill and set it in something to keep warm as the grill comes up to 400°. I put our roast in a Dutch oven and covered it with the lid. The Internal Temperature rose to 111° as I was waiting for the GMG to come up to searing temp.

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