Pit Boss Smoked Prime Rib with Horseradish Cream
This prime rib is seasoned with a savory bbq rub and then smoked to perfection on a Pit Boss pellet grill before we turn up the heat and reverse sear it for an amazing exterior crust. Served optionally with a horseradish cream sauce.
Equipment
- 1 Pit Boss Pellet Grill
- 1 Cutting Board
- 1 Meat Slicing Knife
- 1 Aluminum foil pan
- 1 Instant Read Thermometer
- 1 Dual Probe Thermometer
- Pellets for smoking, preferably hickory and oak.
Ingredients
- 1 Prime Rib Roast bones removed but tied on 5-8 lbs (plan on 1 lb per person served)
Savory Beef Rub for Prime Rib
- ½ cup Kosher Salt
- ½ cup Black Pepper
- ¼ cup Fresh Minced Garlic about 10 cloves fresh
- 1 tablespoon Paprika
- 1 tablespoon Dried Rosemary or can substitute fresh rosemary, finely minced
- ½ tablespoon Onion Powder
- 1 teaspoon Dried Thyme
- Cooking Oil High smoke point oil like avocado or grapeseed oil
Horseradish Cream (optional)
- 1 ½ cups Mayonnaise
- ⅓ cup Sour cream
- 3 tablespoon Dijon mustard
- 1 ½ tablespoon Stone ground mustard
- 1 tablespoon Prepared Horseradish drained
- 2 teaspoon Apple cider vinegar
- ¼ teaspoon Kosher Salt
- Freshly ground black pepper to taste
Instructions
Season the Prime Rib
- Take prime rib out of the packaging but DO NOT cut and remove strings.
- Rub with a thin layer of cooking oil.
- Mix all the rub ingredients and thoroughly and coat the entire outside of the prime rib including the sides with the mixture.
- Wrap in plastic wrap and place in the refrigerator until ready to put on the Pit Boss.
Start the Pit Boss Pellet Grill
- Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.
- Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
- If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
- Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
- Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.
- Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
- Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.
Smoke the Prime Rib on the Pit Boss
- Remove the prime rib roast from the refrigerator and remove the plastic wrap.
- Once the temperature of the Pit Boss comes down to 250°F after preheating, place the roast in the cooking chamber. Place a temperature probe into the deepest part of the rib roast.
- Cook at this temperature until the internal temperature reaches about 110°F.
Prepare the Horseradish Cream Sauce (optional)
- While the prime rib is smoking on the Pit Boss, you can prepare the horseradish cream sauce if you wish.
- Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.
- Cover the bowl with plastic wrap and place in the refrigerator to serve with the prime rib later.
Reverse Sear the Prime Rib on the Pit Boss
- Once the internal temperature of the prime rib reaches 110°F, turn the temperature of the Pit Boss as high as it will go, preferably to 500°F.
- If your Pit Boss had a Direct Heat option, set it up now. Now carefully move the prime rib over the direct heat of the fire pot or the sear plate, depending on your model. Rotate to sear evenly on all sides, about 1-2 minutes per side using high heat grilling gloves and long handled BBQ tongs.
- Watch closely to make sure it does not burn and cook until the internal temperature rises to NO MORE THAN 120-125°F internally then remove from the Pit Boss.
Remove, Rest, and Slice the Smoked Prime Rib
- Let the smoked prime rib rest in an aluminum foil pan, uncovered for 30-45 minutes.
- Cut the ties off the prime rib roast and gently remove the slab of bones away from the rest of the roast. Do not discard, these are delicious.
- Place the main part of the prime rib on a cutting board and slice in thick slices for each guest.
- Serve immediately with horseradish cream sauce on the side.
Video
Nutrition
Calories: 1000kcal
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