What could possibly make prime rib more epic? How about adding some wood fired flavor to it? So, choose your pellets, grab your seasonings and let’s get to cooking. This recipe delivers amazing results thanks to the Traeger Grill.
Prep Time:
25 Minutes Prep, 12-16 hours of Wrap Time
Cook Time:
4.5 Hours (1-1 ½ hours of smoke time, plus 1 ¾ - 2 ½ hours of cook time, plus 15-20 minute rest time)
Remove from the cryo-vac package and put onto a large cookie sheet pan, allow to drain any juices and warm up at room temperature for 20 minutes
Starting at the TAIL, BONE side of the Ribeye Roast, cut the bone along the ribs, between the meat and ribs, to the back side, separating the bones from the meat
Rub the entire prime rib with a light coat of oil or bacon fat
Next liberally season on all sides (and under the bone) with our Prime Rib Rub-a-Dub or Chef’s Rub-A-Dub or a 50/50 blend of both.
Allow the rub to sit on the Prime Rib for another 20 minutes
Return the bones to the bottom side and using butcher twine, secure in 3 areas by tying the bones to the meat
Wrap in plastic wrap and place on a cookie sheet pan and into the fridge. I suggest leaving wrapped for 12-16 hours
Preparing Your Grill
Make sure the foil is clean and new
Make sure the grill grates are clean
Ensure the drip bucket is emptied
Pre-Heat your Traeger Grill to 180 degrees and load with your preferred pellet flavor. I like using Texas Beef Blend
Smoke for 1-2 hours or until desired smoke flavor is achieved
Adjust Temp to 375 Degrees (leave Prime Rib on grill)
Add any additional seasoning to the top of the prime rib if desired
Load your WiFire Probe, IGrill2 or Meater probe if desired (or other Bluetooth or Wi-Fi thermometer)
DO NOT COVER THE PRIME RIB DURING THE COOKING PROCESS
Close the lid and cook at 375 degrees for 20 minutes, then turn the Traeger down to 325 and cook until desired doneness is reached (see chart below for approx. cooking times and doneness levels)
Remove from the Traeger with time to allow for resting and carry over.
CHEF TIP: I remove my prime rib about 10-12 degrees before my desired temp, this allows carry over and resting
