Ember Pit
All cuts

Beef · Rib roast, bone-in or boneless

Prime rib

Holiday centerpiece. Pull earlier than you fear — carryover on a roast this size is real.

Internal target

133°

Medium-rare

90°Probe220°
Pit
225–250°

Reverse roast

Time
3–5 hr + sear

~35 min/lb

Rest
20–30 min, then optional high-heat crust
USDA
145°

Safety floor

USDA medium. Most tables want medium-rare, 130–135°F after rest.

Watch it cooked

HowToBBQRight · Hickory Smoked Prime Rib

Hickory Smoked Prime Rib

HowToBBQRight

Watch on YouTube

Recipes

Doneness

Pull a few degrees early. Carryover finishes the cook while it rests.

How to cook it

  1. 1

    Season the night before. Pit 250°F until 120–125°F for medium-rare.

  2. 2

    Rest 20 minutes. Crank the grill to 450°F or use a screaming pan.

  3. 3

    Sear 5–8 minutes to crust the fat cap. Slice thick, against the grain.

Probe & cues

Center of the roast, not touching bone or fat cap.

  • Pull 5–8°F below final target — a 6-bone roast climbs
  • Bones should wiggle slightly when done

Start a cook

Logs the target and runs a pit timer. Saved on this device.