Nevada Pine-Smoked Prime Rib on Arteflame

Introduction

Impress your guests with this show-stopping Nevada Pine-Smoked Prime Rib cooked to perfection on the Arteflame grill. Infused with the wild flavor of locally-sourced ponderosa pine smoke and finished with a steakhouse-quality sear over 1,000°F, this recipe is both rustic and refined. Using the reverse searing method for ultimate tenderness and flavor, every slice is juicy, charred just right, and melts in your mouth. The Arteflame grill makes each step seamless—from slow smoking to searing to side grilling—all without the need for an oven or kitchen cleanup.

Ingredients

• 1 bone-in prime rib roast (5-6 lbs)
• Kosher salt (generously)
• Fresh cracked black pepper
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Nevada ponderosa pine firewood
• Vegetable oil (for lighting)
• 3 paper napkins (for fire starter)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto 3 paper napkins.
2. Place the soaked napkins in the base of the Arteflame grill.
3. Stack ponderosa pine firewood on top of the napkins.
4. Light the napkins to ignite the firewood.
5. Let the grill heat for about 20 minutes until the flat top is sizzling and the center grate reaches 1,000°F.

Step 2: Season and Prepare the Prime Rib

1. In a small bowl, combine softened butter, garlic, rosemary, and thyme.
2. Pat the prime rib dry and season all over with kosher salt and cracked black pepper.
3. Rub the herb butter mixture generously over the entire surface of the meat.

Step 3: Smoke the Prime Rib

1. Place the seasoned prime rib roast directly on the cooler outer edge of the flat griddle cooktop.
2. Keep the lid off—this allows the Nevada ponderosa pine smoke to flavor the meat.
3. Maintain indirect heat and slowly smoke the roast until it reaches an internal temperature 15°F below your target (e.g., remove at 115°F for medium rare).

Step 4: Reverse Sear on the Center Grate

1. Move the prime rib to the center grill grate once it reaches the desired internal temp minus 15°F.
2. Sear each side for 1–2 minutes, rotating to develop an even crust.
3. Pull the roast from the grill and rest it for 10–15 minutes to allow carryover cooking.

Step 5: Grill Your Sides

1. While the prime rib rests, toss your favorite vegetables (like asparagus, mushrooms, or carrots) with a dollop of butter.
2. Sear them on the flat griddle cooking zones, closest to the center for a high sear or further out for gentler cooking.

Tips

• Always use a meat thermometer to ensure perfect doneness.
• Let the roast come to room temperature before grilling for even cooking.
• Use real butter for basting foods—it enhances the flavor versus oil.
• Adjust your food placement on the cooktop for precise heat zones.
• Let the meat rest after grilling to lock in all the juices.

Variations

1. Herb-Crusted Prime Rib: Add Dijon mustard and breadcrumbs to the herb butter mix for a crunchy top layer.
2. Spicy Southwest Rub: Swap herbs for a mix of chili powder, smoked paprika, cumin, and cayenne.
3. Garlic & Horseradish Crust: Incorporate fresh grated horseradish into the butter mix for extra kick.
4. Bourbon & Brown Sugar Glaze: Brush with bourbon and brown sugar reduction during the final sear for caramelized sweetness.
5. Smoked Coffee Rub: Rub the roast down with ground coffee, brown sugar, garlic powder, and black pepper before smoking.

Best Pairings

• Roasted garlic mashed potatoes
• Grilled asparagus with lemon butter
• Charred corn on the cob with chipotle mayo
• A full-bodied red wine like Cabernet Sauvignon
• Fresh herb compound butter to top the slices

Conclusion

This Nevada Pine-Smoked Prime Rib makes the most of the Arteflame grill’s capabilities. Whether for a holiday feast or backyard gathering, this center-of-the-table masterpiece brings unbeatable flavor and visual appeal—with very little clean-up. Don't forget: remove the meat at 15°F less than your target temperature—you'll thank yourself later.