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Herb Crusted Prime Rib Recipe

Be the talk of your holiday party with this grilled prime rib recipe. We have the perfect prime rib recipe to WOW your guests. This smoked prime rib recipe cooks best on the Silverbac or Grilla.


  • Whole Boneless Ribeye
  • Butchers Twine
  • Olive Oil
  • 3/4 cup Tones Rosemary Garlic Seasoning
  • 4 tbsp. Black Pepper
  • 2 tbsp. Hazelnut Coffee (any coffee is fine, but medium roast is best)
  • 1 tbsp. Onion Powder
  • 2 tbsp. Kosher Salt
  • 1 tbsp. Cumin
  • 2 tbsp. Brown Sugar


Prepare prime rib seasoning one day in advance. Combine seasoning, pepper, coffee, powder, salt, cumin, and sugar and place in bag. Remove silverskin from ribeye. Use butchers twine to wrap the prime rib in a circular shape. Coat with olive oil and apply seasoning heavily.

Preheat Silverbac or Grilla to 225°F. Put your prime rib on the grill and smoke for 3-4 hours until center is approx. 115°F-120°F. Remove prime rib and re-season as desired. Heat Silverbac to 500°F. Sear prime rib, rolling angle every 3 minutes. Serve once the internal temperature at the center reaches 135°F.

Glaze your prime rib with Grilla Horseradish sauce.

Secrets to a Smoked Prime Rib Everyone Will Remember

As you read over our herb crusted prime rib recipe, you’ll notice we tried to give you all the helpful hints we could. We’ve got a couple more tips so you can make sure your pellet grill prime rib comes out spectacularly:

  • Get the best ribeye you can find. Look for freshly butchered meat. Quality comes first.
  • Make the prime rib on the smoker unaltered the first time. This allows you to worry less about how a substitute ingredient will alter the flavor, and concentrate more on getting everything done right and on time.
  • Use a meat thermometer at all times. It can be tempting to eyeball meat doneness. Resist that temptation with all your might. The right temperature will assure you that your meat is ready for the next step and safe to consume.
  • Cook smoked prime rib on a clean wood pellet grill. We know — cleaning can make you want to head into the jungle and never look back. Nevertheless, the art of being a backyard pitmaster hero like Shane is keeping your smoker in tip-top condition.
  • Stick with the low ‘n slow smoking and heating method. This means setting aside enough time to let your meat tenderize, break down and juice up. Set timers or plan out your day accordingly.
  • Be prepared to fend off all those nosy neighbors who can smell this herb-crusted prime rib all the way down the block. You may want to have some extra appetizers on hand to keep them from lifting your Silverbac lid in hungry curiosity.

Ready to become a smoked prime rib pro? Fire up your grill and let our recipe guide you to savory success.

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558 E. 64th Street
Holland, Michigan 49423