Smoked Prime Rib on the Yoder Smokers YS640s
Melt In Your Mouth Good!
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Introduction
What’s up, barbecue fans? My name is Jake, and today we’re going big for the holidays with a 30-day dry-aged, two-bone prime rib cooked to perfection on the Yoder pellet grill. Whether you’re skipping the turkey or adding this showstopper to your holiday table, this prime rib will have your guests talking. Let’s get into it!
Ingredients
Prime Rib: 30-day dry-aged, two-bone (or size of your choice).
Rub: Yoder Beef Rub (or your favorite beef seasoning).
Binder: Worcestershire sauce (W sauce).
Pellets: Bear Mountain Pecan Pellets (for a sweet and smoky flavor).
Preparation Steps
Trim and Season the Prime Rib:
Start with your dry-aged prime rib. Apply a thin layer of W sauce as a binder.
Generously coat the roast with Yoder Beef Rub, ensuring even coverage on all sides.
Place it on a wire rack in the fridge for 20 hours to dry brine.
Preheat the Yoder Pellet Grill:
Fire up the Yoder and set it to 250°F.
Use pecan pellets for a mild, sweet smoke that complements beef beautifully.
Set Up the Thermometer:
Insert the ThermoWorks Signals RFX probe into the center of the roast for accurate internal temperature readings.
Pair the thermometer with your app and set a high-temperature alert at 115°F.
Cooking the Prime Rib
Reverse Sear Method:
Place the prime rib on the grill with the fat cap facing up. Position it so smoke circulates evenly around the roast.
Cook at 250°F for about 3 hours until the internal temperature reaches 115°F.
Rest the Meat:
Remove the roast from the grill and tent it loosely with foil.
Let it rest for 15-20 minutes to allow carryover cooking to bring the internal temperature to your desired doneness (130°F-132°F for medium).
Sear for a Beautiful Crust:
Increase the grill temperature to 400°F.
Sear the roast directly over the firebox or on the upper rack for a few minutes to develop a flavorful crust.
Key Learnings
Carryover Cooking: Be aware that the internal temperature can rise significantly during resting. My roast climbed from 119°F to 137°F due to tight wrapping—something to keep in mind for future cooks.
New Thermometer: The ThermoWorks RFX worked flawlessly with no disconnects, even through thick grill walls, though its reliance on 2.4 GHz Wi-Fi was a minor frustration.
Taste Test
After removing the string and slicing into this beauty, the results were clear—this prime rib was juicy, flavorful, and perfectly cooked for my taste (medium). The Yoder Beef Rub added a robust crust, while the pecan smoke infused just the right amount of flavor without overpowering the roast.
Pro Tips for Success
Rest Smart: Loosely tent the roast to control carryover cooking.
Monitor Closely: Use a reliable thermometer for precise results.
Sear Strategically: Adjust grill placement based on your desired crust and temperature control.
Conclusion
This 30-day dry-aged prime rib is a guaranteed hit for your holiday table. If you’re looking for an impressive yet approachable recipe, this one delivers.
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Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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