Prime Rib - Grilled

Grilled Prime Rib

Just like many families have their traditional holiday meal consisting of Holiday Hams, Roasted Turkeys, Roasted Goose, and etc. A lot of them also include the Prime Rib in the category and I think that is a great plan. 


This is also one of those dishes that both looks amazing and taste amazing. And when you add in the smoke when you BBQ it on the smoker you take it to a whole new level. 

This history of the Prime Rib is the same as the Standing Rib Roast. The history of the Standing Rib Roast is a little unclear, but most historians accredit it’s rise in popularity during the Industrial  Revolution era. This cut has become so famous and sought after that it has been given it’s own special day, National Prime Rib Day – April 27. 


The Prime rib is one of the largest cuts of beef that is normally sold in the grocery stores. You can purchase these roast in 3 to 7 bone racks. They encompass the most sought after part of the beef because this is also when you get the Ribeye steaks, Tomahawk Steaks and Spinalis or Cap of Ribeye. The deference between the Prime Rib and the standing Rib Roast it that the Prime Rib cut has the bones removed and sold by weight while the Standing Rib Roast has the bones and the weight is depending on how many bones you want. 


They both can be cooked and treated the same, until the final step of slicing. Here is where the Prime Rib will shine. But today, we are going to be showing you how we Prepped, Salt Brined and Grilling this amazing Prime for our family for our Christmas Meal. 

We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere. 

Grilled Prime Rib

Grilled Prime Rib

Course Main Course
Cuisine American


  • Grill


  • 5-6 lbs. Prime Rib
  • Elite BBQ Smokers SPG Seasoning


  • Remove the Prime Rib from the plastic wrap or butchers paper.
  • Remove the Fat Cap and Silver Skin to expose the Meat
  • I Recommend that you tie it up with Butchers Twine. We did not and it was a mistake on my part.
  • Damp dry with a paper towel and Generously season with the SPG Seasoning, Wrap in plastic wrap and return to the Refrigerator to salt brine. (Preferable 8-12 hours at least)
  • After it has Salt Brined, Remove from the refrigerator and allow it to come up to room temperature for at least 1.0-hr.
  • Season with your SPG Seasoning
  • Light the Charcoal and Preheat the Grill to 295-300°
  • Place the Thermowork Signals probe in the center of the Prime Rib Roast and set the Alarm for 118°
  • Place the Prime Rib in the smoker With the Fat/Bones towards the heat.
  • Smoke/Cook until you reach an internal temperature of 118°. (for a 2-bone roast roughly 2 hours & a 3-bone roast roughly 3 hours) But go by the temperature of the probe instead of the time.
  • When the Prime Rib reaches the internal temperature of 118° remove and let it rest. Because you have been Smoking it Hot & Fast do not place in a cooler or hot box.
  • Allow it to rest for about 10-minutes
  • As soon as you can safely handle the Prime Rib. Slice, Serve and Enjoy
  • Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.


Keyword bbq, Beef, elite bbq smokers, Grilling, Prime Rib, Weber Grill

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