grill ChartsDATASHEET // CT-GR-099
grillSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Smoked Prime Rib (Bone-In Standing Rib Roast, Reverse Sear) in the grill
Specification: 3-bone standing prime rib roast (6–7 lb), herb-crusted, roasted over indirect two-zone heat with wood chunks
Target Temp
250°F (121°C) Indirect to 550°F (288°C) Direct
Direct Flame
Total Time
2.5–3 hours
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
130°F (54°C) (medium-rare)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat grill to 250°F (121°C) Indirect to 550°F (288°C) Direct. Clean and oil grates. Prepare smoked prime rib (bone-in standing rib roast, reverse sear) (3-bone standing prime rib roast (6–7 lb), herb-crusted, roasted over indirect two-zone heat with wood chunks).
2
Cook
Cook for 2.5–3 hours. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Herb bark is dark mahogany and aromatic; core temperature reaches 120°F indirect, ready for high-heat sear finish Confirm internal temperature reaches 130°F (54°C) (medium-rare). Rest for 25 minutes before serving.
Verification Basis & Testing Rig
Certified Angus Beef Prime Rib Roasting Standards & Cattlemen's Beef Board
Pro Tip: Pull at 120°F, crank all grill burners to high, and sear 2 minutes per side to set the crust; carryover cooking during the 25-minute rest reaches 130°F.
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