Reverse Sear Prime Rib Roast Recipe On A Kettle Grill
Reverse Sear Prime Rib Roast Recipe On A Kettle Grill is a medium American recipe that serves 6. 800 calories per serving. Recipe by SnS Grills on YouTube.
Prep: 30 min | Cook: 3 hrs 25 min | Total: 4 hrs 15 min
Cost: $70.48 total, $11.75 per serving
Ingredients
- 6 lb Boneless Rib Roast (trim excess fat, tied with butcher's twine)
- 1.5 Tbsp Kosher Salt (dry‑brine, 0.5 tsp per pound)
- 2 Tbsp Black Pepper (freshly ground)
- 1 Tbsp Garlic Powder
- 0.25 Tbsp Paprika
- 0.5 Tbsp Onion Powder
- 2 Tbsp Olive Oil (for coating the roast before rub)
- 1 stick Unsalted Butter (room temperature for herb butter)
- 1 Tbsp Fresh Thyme (packed leaves, chopped)
- 1 Tbsp Fresh Rosemary (packed leaves, chopped)
- 2 cloves Garlic Clove (pressed, one for herb butter, one for au jus)
- 1 chunk Cherry Wood Chunks (for smoke flavor)
- 12 pieces Charcoal Briquettes (Normal Size) (light 10‑12 for initial fire; larger briquettes used in video)
- 2 cup Hot Water (adds moisture to grill reservoir)
- 4 Tbsp Butter (for au jus)
- 1 Tbsp Onion (chopped, for au jus)
- 2 cup Beef Broth
- 2.5 Tbsp Red Wine
- 1.5 Tbsp Worcestershire Sauce
- 1 tsp Rub (from roast) (used in au jus for flavor continuity)
- 1 cube Beef Bouillon Cube (optional, for extra saltiness)
Instructions
Trim and Tie the Roast
Remove excess external fat, then tie the 6‑lb boneless rib roast with 3 pieces of butcher's twine to create a uniform, round shape.
Time: PT10M
Dry Brine
Sprinkle 1.5 Tbsp kosher salt evenly over the roast, rub it in, and place the roast uncovered in the refrigerator for 36 hours.
Time: PT5M
Prepare the Dry Rub
Combine 2 Tbsp black pepper, 1 Tbsp garlic powder, 0.25 Tbsp paprika, and 0.5 Tbsp onion powder in a small bowl; mix well.
Time: PT5M
Oil and Apply Rub
Brush the roast with 2 Tbsp olive oil, then coat all sides generously with the prepared rub.
Time: PT5M
Set Up the Grill for Low‑and‑Slow
Light 12 normal‑size charcoal briquettes (or 4 large briquettes) in the charcoal chamber, add a chunk of cherry wood, pour 2 cups hot water into the grill’s reservoir, close the bottom vent fully, set the smoke hole to half‑open, and the top vent to half‑open. Aim for a grill temperature of 225‑250 °F.
Time: PT10M
Temperature: 225‑250°F
Low‑and‑Slow Smoke the Roast
Place the roast on the indirect side of the grill, close the lid, and cook for 2‑3 hours. Flip and rotate the roast every 30 minutes and probe the internal temperature at the 1‑hour mark.
Time: PT2H30M
Temperature: 225‑250°F
Make Herb Butter
In a mixing bowl, combine 1 stick room‑temperature butter, 1 Tbsp chopped thyme, 1 Tbsp chopped rosemary, 1 pressed garlic clove, and 1 tsp of the roast rub; mix until smooth.
Time: PT5M
Baste Until 125 °F
When the roast reaches an internal temperature of about 100 °F, begin basting with the herb butter every 15‑20 minutes. Continue basting until the internal temperature hits 125 °F.
Time: PT30M
High‑Heat Sear
Add lump charcoal to bring the grill to a high temperature (around 500‑550 °F). Move the roast to the hot side, sear each side for 2‑3 minutes, rotating frequently to avoid flare‑ups. Use cotton gloves and tongs for safety.
Time: PT6M
Temperature: 500‑550°F
Rest the Roast
Remove the roast from the grill, tent loosely with foil, and let it rest for 15 minutes before slicing.
Time: PT15M
Slice the Roast
Using a sharp chef’s knife, cut the rested roast into ¼‑inch thick slices.
Time: PT5M
Prepare Au Jus
Melt 4 Tbsp butter in a saucepan, sauté the pressed garlic clove and 1 Tbsp chopped onion until fragrant. Add 2 cup beef broth, 2.5 Tbsp red wine, 1.5 Tbsp Worcestershire sauce, 1 tsp of the roast rub, a pinch of fresh thyme and rosemary, and simmer for 10 minutes. Adjust salt with beef bouillon or additional salt as needed, then strain if desired.
Time: PT15M
Serve
Plate the sliced roast, drizzle with au jus, and serve with your choice of sides, sandwiches, or tacos.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 60 g
- Carbohydrates
- 2 g
- Fat
- 55 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Boneless Rib Roast: Bone‑in rib roast, Prime rib
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Granulated garlic
- Instead of Paprika: Smoked paprika
- Instead of Onion Powder: Dehydrated minced onion
- Instead of Olive Oil: Canola oil
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Fresh Rosemary: Dried rosemary (1 tsp)
- Instead of Garlic Clove: Garlic powder (1/2 tsp)
- Instead of Cherry Wood Chunks: Apple wood, Hickory chunks
- Instead of Charcoal Briquettes (Normal Size): Lump charcoal (for sear)
- Instead of Butter: Olive oil (2 Tbsp)
- Instead of Onion: Shallot (1 Tbsp)
- Instead of Beef Broth: Beef stock cubes (2 cubes dissolved in 2 cups water)
- Instead of Red Wine: Beef broth (extra 2 Tbsp)
- Instead of Worcestershire Sauce: Soy sauce (1 Tbsp) + a dash of lemon
- Instead of Beef Bouillon Cube: Extra salt (1/4 tsp)
Equipment Needed
- Charcoal Grill with Two‑Zone Setup
- Meat Probe Thermometer
- Barbecue Tongs
- Cotton Gloves with Nitro Gloves (optional)
- Butcher's Twine
- Mixing Bowl
- Basting Brush
- Small Saucepan
- Cutting Board
- Sharp Chef Knife
- Aluminum Foil (optional)
- Grill‑Safe Container (optional)
- Stove Top Burner
- Spoon or Whisk
Critical Steps — Do Not Skip
- Set Up the Grill for Low‑and‑Slow
- Low‑and‑Slow Smoke the Roast
- High‑Heat Sear
- Prepare Au Jus
Chef Tips from the Video
- Maintain a two‑zone fire: indirect for the slow cook, direct for the final sear.
- Let the roast rest covered loosely with foil; this prevents steam from making the crust soggy.
- Use a digital probe that alerts when the target temperature is reached to avoid overcooking.
Troubleshooting
Roast stays too pink inside after searing.
Extend the low‑and‑slow phase until the internal temperature reaches 115‑120 °F before searing; the sear will then bring it to the desired 130‑135 °F.
Exterior becomes dry before reaching target temperature.
Increase the frequency of basting with herb butter and ensure the grill temperature stays within the 225‑250 °F range.
Au jus is too salty.
Dilute with additional beef broth or water and taste before serving.
Storage
Refrigerator: Store sliced roast in an airtight container for up to 4 days.
Freezer: Wrap tightly in freezer‑safe foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the roast up to 48 hours in advance for deeper flavor.
- Herb butter can be prepared 1 day ahead and kept refrigerated.
- Au jus can be made ahead and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of a boneless rib roast in American holiday cuisine?
The rib roast, often called prime rib, has long been a centerpiece of American holiday feasts, symbolizing abundance and celebration. Its popularity grew in the early 20th century as butchers began offering boneless cuts for easier carving and serving at family gatherings.
What traditional regional variations of rib roast exist within United States cuisine?
In the South, rib roast is frequently seasoned with a heavy dusting of black pepper and served with a mustard‑based sauce. In the Midwest, a classic herb‑butter crust and au jus are common, while West Coast chefs often incorporate smoky wood flavors similar to the method shown by SnS Grills.
How is a boneless rib roast authentically served in a classic American dinner setting?
Traditionally, the roast is sliced thick, placed on a warm platter, and accompanied by au jus, horseradish sauce, and roasted vegetables. It is often the main protein on a holiday table, with sides like mashed potatoes, green beans, and cranberry sauce.
During which occasions or celebrations is a boneless rib roast traditionally featured in American culture?
Boneless rib roast is a staple for Thanksgiving, Christmas, New Year’s Eve, and special family reunions. Its impressive size and rich flavor make it ideal for formal gatherings and celebratory meals.
How does a boneless rib roast fit into the broader tradition of American barbecue cuisine?
While barbecue is often associated with ribs on the bone, the boneless rib roast adapts the low‑and‑slow smoke technique to a larger, tender cut. It bridges classic roast dinner traditions with modern grill‑centric cooking, showcasing the versatility of American barbecue.
What are the authentic traditional ingredients for a classic American rib roast versus acceptable substitutes?
Traditional ingredients include kosher salt, black pepper, garlic powder, onion powder, and a high‑quality cut of beef. Acceptable substitutes are sea salt for kosher salt, smoked paprika for regular paprika, and fresh herbs like thyme and rosemary for dried versions.
What other American dishes pair well with a boneless rib roast served with herb butter and au jus?
Classic pairings include creamy mashed potatoes, roasted Brussels sprouts, glazed carrots, Yorkshire pudding, and a crisp green salad with vinaigrette. A glass of full‑bodied red wine such as Cabernet Sauvignon also complements the richness.
What are the most common mistakes to avoid when making a boneless rib roast on a grill?
Common errors include cooking at too high a temperature during the smoke phase, neglecting to flip the roast regularly, and skipping the herb‑butter basting which can lead to a dry exterior. Also, not allowing the roast to rest will cause juices to run out when sliced.
Why does this SnS Grills rib roast recipe use a low‑and‑slow smoke phase before a high‑heat sear instead of cooking entirely at high heat?
The low‑and‑slow phase gently brings the interior up to temperature while infusing smoky flavor, preventing the exterior from overcooking. The final high‑heat sear creates a flavorful crust and brings the internal temperature to the perfect medium‑rare range.
Can I make the boneless rib roast ahead of time and how should I store it before serving?
Yes, you can dry‑brine the roast up to 48 hours in advance and keep it uncovered in the refrigerator. After cooking, slice and store the meat in an airtight container in the fridge for up to 4 days; reheat gently in a low oven with a splash of au jus.
What does the YouTube channel SnS Grills specialize in?
The YouTube channel SnS Grills specializes in outdoor grilling techniques, especially low‑and‑slow smoking, high‑heat searing, and detailed tutorials for beef, pork, and poultry using charcoal and wood.
How does the YouTube channel SnS Grills' approach to American barbecue differ from other barbecue channels?
SnS Grills emphasizes a two‑zone fire setup, precise temperature control, and the use of dry‑brining for maximum flavor, whereas many other channels focus more on rub‑only methods or rely heavily on gas grills. Their step‑by‑step vent adjustments and herb‑butter basting are signature techniques.
Last updated: August 14, 2026
