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Happy holidays! Follow along as we prepare our traditional Christmas prime rib, that we’ve carried on from Jessica’s family. We smoke it at 225°F until the internal temperature of the roast is 90°F on our RecTeq pellet fed grill. We then increase the temperature to 375°F for 20 minutes before finishing it at 475°F until the internal temperature is 115°F. The prime rib then rests for at least 20 minutes, ideally 30 minutes, to allow the internal temperature to rise to 135°F. We rarely have leftovers of this roast it’s melt in your mouth delicious!
