Here goes nothing - last minute prime rib

[bmillin]

Our hosts had to cancel so I just picked up an 8 lb prime rib. Kind of scrambling at the moment, I have never cooked one on a pellet grill so why not now. Plan is to do a front sear in the oven then on the smokefire at 250. Simple prep, SPG and some herbs. Any advice welcome.

[smokin fool]

Don't have a pellet grill so can't help there but sounds like a good plan.
I usually reverse sear on my BKK.
If your jammed for time run up your temp to 275ish, I flip my roasts after two hours then hourly. Don't know if it helps the cook but makes me feel better about it.
Inside temp of 130 should get you a rare cook so judge from that where you want your meat finished.
I did a sirloin tip last week in under three hours, inside temp was about 137 as they want closer to medium around here.
Good luck

[efincoop]

Good advice from SmokinFool . get some salt on the roast ASAP.

[texastweeter]

Salt it now, then rub wit cow crust, in the smoker at 200° util it hits about 120° IT. Pull and rest until temp drops back down (should rise to 130°-135°) then hammer it for about 10 minutes in a 500°-550° oven to sear. Slice and serve immediately. This is assuming you have about 6-7 hours until service. If not pit is going to have to run hotter. Just be careful to account for carryover. Hotter the pit, usually the larger the overdone band under the sear, and the more carryover you will have.

[bbqLuv]

Reverse sear, I got one ~4lbs dry brining now. The plan is low and slow on Traeger ~225*F in super smoke mode, then reverse sear. Since a pellet grill is a "Smokey Oven", and cooking is about time and temperature there are all kinds of recipes. --- YouTube up, up, and away.
The top-notch reference: How To Cook Perfect Prime Rib, Tenderloin, And Other Beef Roasts (amazingribs.com)

Cooking with a pellet grill is really easy and can turn out really good BBQ.
I don't sweat the small stuff, plan my cook, cook my plan, keep a BBQ log.

Happy Grilling to you and PBR too.

[glitchy]

Probably too late, but I’ve had good luck reversing at 225-250, then cranking the MAK up to 450 when the roast hits about 115. Puts enough sear on prime rib for me. I used the same technique on the SmokeFire, but think I set it to 500 there.

Pic is one from the SmokeFire.

[bmillin]

The EX6 is still not making me happy - seemed like about 1/2 hopper left and got a low fuel alert.

[bmillin]

I have little confidence in the temp setting at this point.