Perfect boneless prime rib roasts on pellet grill

Christmas, 2024. I had appx 40 people coming for Christmas dinner and was to serve (among other things) Prime Rib. Obviously, I was going to need to cook A LOT of meat, so was challenged with oven space. I landed on 2x appx 17lbs boneless prime rib roasts. (NAMP 112A) total 35lbs

I own a Recteq pellet smoker that is large enough to accommodate these two monster cuts so that was my answer.

Here is how I did it, and it was perfect…. Here is the method I used:

1. Bring roasts to room temp
2. Coat liberally with SPG (Salt, Pepper, Garlic). I used standard table salt, course ground black pepper and jarred chopped garlic in oil. These are big roasts, so it’s almost impossible to over season. Besides, the salty garlicky crust is the bomb.)
3. Preheat pellet grill to 500 degrees. Not all pellet grills can get that hot, especially in the winter in Nebraska, but the Recteq can!
   It took appx 30 minutes to come to temp.
4. Place roasts, fat side up on grill.
5. Insert temperature probes into the center of the thickest part of the roasts. I can’t overemphasize the importance of using thermometers. You are going for in internal temp, not just a look.
6. Cook at 500 degrees for 20-30 minutes. This creates the all important crust on the roast.
7. Reduce heat to 325-350 degrees. Cool until internal temp hits 125 degrees.
8. Pull and wrap in foil. Suggest you use an aluminum foil pan as the roasts will weep some of their all important juices, and cover in foil. Place in large cooler and cover with towels.
9. Let rest for 30 minutes to distribute the juices. Finished product will still be plenty hot and beautifully done. Longer rest won’t hurt anything.
10. Serve.

Total cook time including rest was appx 3 hours. 3.5 hours to accommodate preheat time.

Hope this helps someone!