Prime Rib Reverse Seared, Patti brought home a nice prime rib roast for me to smoke. I sure do love her. We thought over all the ways you can do a prime rib roast and we decided we would do a reverse sear. This means that we’ll smoke it until it comes up to an internal temp of 115 degrees (47c) and then finish it with a hot sear on the grill. We did not even need a knife to eat. This was fork tender, juicy with just a kiss of rosemary. It was so good!