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Reverse Seared Prime Rib

Prep Time5 minsCook Time2 minsTotal Time7 mins

Simple Reverse Seared Prime Rib, we love the “BIG Beef” flavor of prime rib. Patti found them on sale brought home a few nice prime rib roasts for me to smoke. We thought over all the ways you can do a prime rib roast and we decided we would do a reverse sear, love them. This means that we’ll smoke it until it comes up to an internal temp of 100° and then finish it with a hot sear.

PrimeRib 1

 Prime rib roast (this one was about 7 lbs.)
 Country Bob's Seasoning Salt

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.


We smoked 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.


Get your Grill Grates good and hot and do a good sear on all sides of your roast until you come up to an Internal Temperature of 125°, this will be rare.


When the meat reaches an internal temp around 125° pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5 -10 degrees after you pull it off the grill. So, for medium pull it at 140° and well done 160°.


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