Traeger Smoked Prime Rib
This Traeger smoked prime rib features a savory dry rub of herbs and spices that forms a flavorful crust when slow-smoked at 225°F. The low-and-slow cooking method ensures a juicy, tender meat
Ingredients
- 1 bone-in prime rib roast 5-7 pounds
- 2 tablespoons olive oil
For the Dry Rub
- 3 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried rosemary crushed
- 1 tablespoon dried thyme
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper optional
- 1 tablespoon brown sugar
Instructions
- Mix all dry rub ingredients in a bowl until well combined.
- Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature. Pat dry thoroughly with paper towels.
- Brush the entire roast with olive oil, then generously coat all sides with the dry rub mixture, pressing it firmly into the meat.
- Preheat your Traeger to 225°F for 15 minutes with the lid closed.
- Place the seasoned prime rib on the grill grates, fat side up. Insert a meat probe if available.
- Smoke at 225°F until desired internal temperature is reached:Rare (120-125°F): 25-30 minutes per poundMedium-rare (130-135°F): 35-40 minutes per poundMedium (140-145°F): 40-45 minutes per pound
- Remove from grill, tent loosely with foil, and rest for 20-30 minutes.
- Optional: For a crispier crust, increase Traeger temperature to 450°F and sear for 5-10 minutes after resting.
- Carve against the grain and serve.
- Notes: For medium-rare prime rib (recommended), cook to an internal temperature of 130-135°F. The temperature will rise 5-10°F while resting.