Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloin, Tequila chicken, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Shrimp-stuffed jalapeños, Crab-topped grouper, Teriyaki injected tenderloin, Grilled spaghetti, Fried ribs, Sausage dip, Grilled half shell redfish, Taco salad, Grilled quackers.
Prime rib on the grill is one of my go-to recipes if I am really trying to “wow” my guests. It’s delicious and relatively simple, so I figured prime rib would make a great recipe for this round of “Big Eats.”
One thing you’ll notice is I am cooking on a pellet grill (or pellet smoker). I got my hands on a pellet grill a few months back, and I have gotten obsessed with cooking on it! Best way I can describe it is a pellet grill is kinda like a smoker, a gas grill and a kitchen oven all wrapped into one. All you do is add wood pellets to the hopper, set the temperature dial to your preferred temperature and throw your grub on.
The pellet grill has no direct flame and instead regulates the heat through your wood pellets and an internal fan system. These pellet grills make smoking or grilling food about as easy as possible and the taste is great.
Ingredients: Whole ribeye (bone in or bone out) – worcestershire sauce – Dale’s Steak Seasoning Sauce – McCormick’s Grill Mates Montreal Seasoning – side(s) of your choice.
Tools: Grill – grill stones (pellets or charcoal) – marinating pan – cooking utensils (tongs/forks).
Prep time: 30 minutes to marinade your prime rib.
Cook time: Depends on the size of your prime rib… I sear the outside first by cooking at 500 degrees for 20 minutes. From here, I crank my pellet grill down to 300 degrees and cook for 12 minutes a pound for a rare cook or 14 minutes a pound for a medium cook. Around 2 1/2 hours on average.