Day 1: Dry Brine (20–24 Hours)

• Unwrap & Dry

  Remove the prime rib from its packaging and pat completely dry with paper towels.

• Separate the Bones (Partially)

  Carefully cut along the bones, separating them from the meat while leaving them attached at the base. This allows seasoning between the bones and the roast.

• Salt Brine

  Liberally coat the entire roast — including between the bones — with kosher salt. Do not measure; ensure every surface is fully seasoned.

• Refrigerate Uncovered

  Place the roast on a wire rack set over a tray and refrigerate uncovered for 20–24 hours. This dries the exterior and deeply seasons the meat.

Day 2: Prep & Smoke

• Bring to Temperature

  Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours before cooking.

• Herb Oil Mixture

  In a small bowl, combine chopped garlic, thyme, rosemary, oil, and Worcestershire sauce. Mix well.

• Season the Roast

  Score the Fat Cap

  Using a sharp knife, make shallow slits across the fat cap, being careful not to cut deeply into the meat.

  Apply the Mixture

  Rub the herb oil mixture generously over the entire roast, working it into the slits and thoroughly coating between the bones.

• Tie the Roast

  Use three pieces of butcher twine to securely tie the bones back onto the roast.

Smoking Instructions

• Preheat the Grill

  Set your Zgrills 700 Series pellet grill to 225°F and load with oak pellets.

• Position the Roast

  Place the prime rib on a rack inside a roasting tin and set it on the middle shelf of the grill.

• Smoke & Rotate

  Smoke for 2 hours, then quarter-turn the roast.

  At 3 hours, quarter-turn again.

  At 4 hours, quarter-turn once more.

• Cook to Temperature

  Continue cooking until the internal temperature reaches approximately 110°F for rare, allowing 7–10°F of carryover cooking.

  Final resting temperature will reach around 120°F (rare).

  Total cook time is approximately 6 hours.

Rest & Serve

• Remove the prime rib from the grill and let it rest for 30 minutes.

• Cut and remove the butcher twine.

• Remove the bones from the bottom of the roast.

• Slice, serve, and enjoy.