Traeger Prime Rib

Traeger smoked prime rib resting on cutting board

4.75 from 12 votes

Traeger Prime Rib turns a classic holiday roast into something smoky, juicy, and unforgettable. This is not your traditional prime rib. Instead, it is slow-cooked on the Traeger so it can soak up sweet smoke while building a savory fresh herb crust from the dry rub seasoning. The inside cooks to a tender medium-rare, making every bite melt in your mouth.

Prep Time10

Cook Time4

Rest Time20

Total Time4 30

Course: Traeger

Cuisine: American

Keyword: bone-in prime rib, boneless prime rib, smoked prime rib, Traeger prime rib

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

1 whole prime rib roast bone in (4 bones), about 10-12 lb
5 tbsp kosher salt
5 tbsp black pepper coarse grind
3 tbsp garlic powder
3 tbsp fresh thyme chopped
3 tbsp fresh rosemary chopped

Instructions

Preheat your pellet smoker or another pellet grill to 225°F using your favorite pellets. You can also use a charcoal grill or wood smoker. Read the notes below for some tips.
Trim any excess fat from the prime rib. I like to remove the bones from my prime rib to season it on all sides before tying the bones back on with twine. Read the notes below for some tips on how to prepare a boneless prime rib.
Combine the ingredients for the fresh herb dry rub. Coat the entire prime rib roast with the dry rub mixture, ensuring that all sides and crevices receive some seasoning.
Place the prime rib on the Traeger, bone side down. Place your thermometer in the prime rib for easy monitoring throughout the cook.
Allow the prime rib to cook for 3 to 4 hours or until it reaches an internal temperature of 120°F. The prime rib will continue cooking to reach medium-rare while it is resting.
Remove the prime rib from the Traeger and allow it to rest. If you have a bone-in prime rib, trim the bones before slicing and serving.

Video

Notes

Using A Charcoal Grill

If you use a charcoal grill, place wood chunks on the charcoal to help build more smoke while the prime rib cooks. The snake method is a good option because it lets the charcoal burn slowly without as much adjustment.

Use A Reliable Thermometer

The USDA and FDA recommend cooking beef to an internal temperature of 145°F. I prefer prime rib cooked to medium-rare, so use a reliable thermometer and cook it to your preferred doneness.

Bone-In Or Boneless Prime Rib

If you have a boneless prime rib, trim the fat before seasoning it. If the bones are still attached, you can leave them on and trim them away after cooking, or remove the bones before cooking, season the roast, and tie the bones back on with twine.

Season Under The Bones

If you remove and tie the bones back on, rub seasoning on the prime rib before tying the bones in place so the seasoning reaches that side of the roast.

Nutrition