The secret of the tastiest smoked meat ribs it’s not just in the cooking: it’s in the 48-hour dry brining that happens before your roast encounters the smoke. This essential first step, often overlooked in standard recipes, ensures meat that is deeply seasoned and perfectly tender from edge to edge.
After testing countless ribs in our outdoor kitchen, we’ve found that this extended dry brine, combined with a pellet grill, simplifies the smoking process, providing a consistent temperature that’s ideal for flawlessly cooking such a hearty piece of meat. Our method takes the mystery out of smoking this premium cut, ensuring a stunning pink center and flavorful rind every time.
Ingredients for the smoked rib
- Rib roast (one 7-8 pound bone-in rib roast)
- Kosher salt
- Oil
- Roast Seasoning (GSP Blend or Steak Seasoning)
- Compound Butter (we use our Roasted Garlic Compound Butter)
- Creamy Horseradish Sauce (for serving)
Substitutions
- GSP Blend: You can replace it with any custom blend of salt, pepper and garlic powder or your favorite beef-friendly dry seasoning. We love too GirlsCanGrill Brisket Blend on large cuts of beef.
Which Prime Rib to buy?
Grade: This is the most important factor for a tender, juicy rib (well, and don’t overcook it). Pay close attention to what the label says for the USDA quality of beef; this indicates the marbling of the meat. We have tested every grade of beef for prime rib and will only buy Prime or Choice. They are more expensive than Select but for holidays and special occasions they are worth it. American Wagyu is the high-end choice, but it will also cost more.
How many ribs per person: Generally this is one “bone” per person, but we aim for 1/2 pound per person for a realistic measurement of how much meat you will actually eat. Plus, no one hates leftover ribs.
How to make smoked ribs on a pellet grill
- Dry salt the ribs: Season generously with kosher salt and refrigerate on a wire rack for 24 to 48 hours.
- Prepare the pellet grill: Preheat to 250°F, filling the hopper with your chosen pellets.
- Season the ribs: Rub with oil and your chosen seasoning.
- Smoke the rib: Place the roast on the pellet smoker, close the lid, and smoke until internal temperature reaches 130-135°F for medium rare, about 2 1/2 to 3 1/2 hours.
- Rest and serve: Let the ribs rest protected by aluminum foil after having covered them with the compound butter. Cut into slices and serve with creamy horseradish sauce.
girl Carnivore Tips for getting the most out of your pellet barbecue
- Temperature monitoring: Use a meat probe at room temperature to ensure the ribs cook to perfect doneness without overcooking. Prime ribs are best served at a medium internal temperature, which will have the edges cooked more than the center, giving everyone a chance to get their favorite bite.
- Improve the flavor of smoke: Pellet grills will never produce the same smoke flavor as a traditional smoker. Our trick? Add chunks of hickory or even mesquite to the grates in the hot back corners of your pellet grill to intensify the smoky flavor, and use charcoal pellets, like our favorite Jack Daniel’s pellets, for a little taste of authentic smoke.
- NoteWe don’t normally recommend mesquite for ribs, but since it’s a pellet smoker, you won’t get as deep a flavor as a charcoal grill.
- Herbaceous bonus: During the last hour, baste the meat with a brush for basting herbs of fresh herbs like rosemary and thyme will go a long way.
How to Serve a Smoked Rib Roast
Serve the smoked rib with the mashed potatoes, leek creama bunch of French fries with duck fator a light salad to complement its richness. THE creamy horseradish sauce adds a stark contrast that cuts through the fat, balancing each savory bite or glance at the next perfect sauces for ribs.
What wine to pair with smoked ribs
A robust red wine like Cabernet Sauvignon or a Shiraz pairs beautifully, offering a robust body that stands up to the rich flavors of the meat.
How to store and reheat
Store leftovers in the refrigerator in an airtight container or tightly wrapped in plastic wrap for up to 4 days. Gently reheat the slices in a low oven covered with aluminum foil to retain moisture.
To heatplace in a 275°F oven covered with aluminum foil until just heated through, usually about 20 to 30 minutes, depending on thickness. Use leftover ribs in anything you crave, from cubed and scrambled omelets to epic sandwiches, stir-fries, pasta dishes and even soups.
More smoked rib recipes
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Dry Brine Ribs:
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Start by removing the ribs from the package and patting them dry with paper towels.
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If the fat limit is more than ¼”, remove the excess fat with a sharp knife.
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Then season the ribs generously on all sides with kosher salt.
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Place the ribs on a rack over a baking sheet and place in the refrigerator for 24 to 48 hours.
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The color of the meat will turn dark red and dry on the outside of the beef as it rests in the refrigerator.
Prepare the pellet grill:
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When you are ready to smoke, remove the ribs from the refrigerator and let them rest at room temperature for 1 hour.
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Meanwhile, add the pellets to the auger of the pellet smoker.
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Preheat your pellet smoker according to the manufacturer’s directions, letting it smoke, then preheat to 250 degrees F.
Season the ribs:
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Brush the roast with oil and sprinkle a layer of roast seasoning all over the rib.
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When the pellet grill has preheated to 250 degrees, place the ribs on the grates and close the lid.
Smoke the rib:
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Let the ribs cook on the smoker until they reach an internal temperature of 130 to 135 degrees F, for medium temperature, with a digitalis meat thermometer in the thickest part of the roast, about 2 1/2 to 3 1/2 hours.
Rest, slice and serve:
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When the roast reaches the desired internal temperature, carefully remove it from the grill and transfer it to a rimmed wooden cutting board.
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Cover it with the butter mixture and tent with foil.
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Let rest for 10 minutes, and remove the butcher’s twine
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Using a long, sharp knife, cut the roast from the bones, using the curve of the bones as a guide for the knife blade.
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Then cut the roast into individual portions, about ½ – 1 inch thick, depending on the desired portion size.
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Immediately serve smoked ribs with creamy horseradish sauce on the side for garnish.
- Cook at temperature, not by time: Use a room temperature meat probe like the Thermoworks RFX to get the most accurate internal temperature of your ribs. Make sure the probe is inserted into the thickest part of the roast and that the thermometer is not touching the bones.
- Take carryover cooking into account: while the ribs rest, they will continue to rise in temperature by about 5 to 7 degrees.
- How to Get More Smoked Flavor on a Pellet Grill: Since pellet grills never get the same smoky flavor as traditional grills, we use Jack Daniel’s Charcoal Pellets in ours Traeger grill and place a couple of hickory pieces in the hot back corners of the grill to produce more smoky flavor.
Serve: 1serve | Calories: 1007kcal | Carbohydrates: 2G | Protein: 43G | Fat: 91G | Saturated fat: 38G | Polyunsaturated fats: 4G | Monounsaturated fats: 39G | Trans fats: 0.2G | Cholesterol: 204mg | Sodium: 178mg | Potassium: 740mg | Fiber: 1G | Sugar: 0.1G | Vitamin A: 190UI | Vitamin C: 0.1mg | Soccer: 73mg | Iron: 6mg
