Looking to elevate your grilling game? Discover the mouthwatering flavors of a perfectly cooked prime rib with our Traeger prime rib recipe. From tender meat to a smoky char, this step-by-step guide will have you creating restaurant-quality dishes in no time. Get ready to impress your guests and indulge in a juicy, flavorful prime rib masterpiece.
Traeger Prime Rib
Smoking a prime rib on a Traeger grill is an absolute game-changer. With a dry rub made from fresh herbs, the prime rib develops a wonderful flavor and slightly salty bark that is characteristic of this cut of meat. After smoking for 8 hours, the prime rib absorbs the smoky flavor from the Traeger, resulting in a perfectly cooked medium-rare roast that melts in your mouth. Pair it with delicious sides like air fryer green beans with bacon or air fryer parsley baby potatoes for an exquisite dinner.
When cooking a Traeger smoked prime rib, it’s important to pay attention to the internal temperature. A reliable thermometer is essential to ensure you achieve the desired doneness. For medium-rare, remove the prime rib from the smoker when it reaches an internal temperature of 120°F and allow it to rest until it reaches 130°F. Remember that carry-over cooking will continue to raise the temperature while resting.
If you don’t have a Traeger grill, you can use a charcoal kettle grill or stick-burning smoker as alternatives. Just make sure to preheat your grill to 225°F using your favorite pellets or wood chunks for optimal smoke flavor.
For the best results, choose a USDA Prime grade prime rib roast as it has more marbling and therefore more flavor. If you prefer even higher quality meat, consider using American Wagyu prime rib from Snake River Farms.
Before seasoning, trim off any excess fat from the prime rib and tie back on any bones that were removed by your butcher using twine. This allows for easy trimming after smoking and ensures all sides are seasoned evenly.
Once the prime rib is cooked and rested, slice it against the grain to ensure tenderness. If you had bone-in prime rib, trim the bones before serving. To enhance the flavor even further, serve your Traeger smoked prime rib with a slice of blue cheese butter on top.
Remember to follow food safety guidelines when cooking beef. The USDA and FDA recommend cooking beef to an internal temperature of 145°F, but for medium-rare prime rib, aim for a lower temperature range between 120°F-130°F.
A License To Grill is a passion project by Josh, an outdoor enthusiast and food fanatic. His recipes are tested in his own home before being shared, ensuring they are tasty and easy to follow. Whether you’re grilling, smoking, or cooking outdoors, A License To Grill offers delicious recipes that will create lasting memories with loved ones.
Why This Traeger Prime Rib is So Good!
This Traeger smoked prime rib is a mouthwatering and flavorful dish that will impress your guests. The combination of the dry rub made from fresh herbs and the smokiness from the Traeger creates a perfect slice of prime rib with a slightly salty bark.
The long smoking time of 8 hours allows the prime rib to soak up all the delicious flavors and become tender and juicy. Whether you choose American Wagyu or USDA Prime, the marbling in the meat ensures a melt-in-your-mouth experience.
Serving this Traeger smoked prime rib alongside tasty sides like air fryer green beans with bacon or air fryer parsley baby potatoes elevates it to an exquisite dinner that will please everyone. And for a unique twist, top off your prime rib with a slice of blue cheese butter for an extra burst of flavor.
This Traeger smoked prime rib recipe requires the following ingredients:
- Prime rib roast (boneless or bone-in)
- Fresh thyme
- Fresh rosemary
- Kosher salt
- Coarse ground black pepper
- Garlic powder
Note: If you prefer a boneless prime rib, you can trim the fat before seasoning. If using a bone-in prime rib, you can leave the bones attached and tie them back on with twine after seasoning.
Tools to Perfect This Recipe
To ensure that you achieve the perfect Traeger smoked prime rib, there are a few essential tools that will help you along the way. First and foremost, a reliable thermometer is crucial for monitoring the internal temperature of your prime rib. I recommend using the ThermoWorks leave-in thermometer or instant-read thermometer for accurate temperature readings.
In addition to a thermometer, having a Traeger or any pellet smoker will greatly enhance the smoky flavor of your prime rib. If you don’t have a Traeger, a charcoal kettle grill or stick-burning smoker can also be used. Just make sure to place wood chunks on the charcoal for added smoke.
When it comes to seasoning and trimming your prime rib, a sharp knife and twine are essential tools. A sharp knife will make it easier to trim excess fat from the prime rib, while twine can be used to tie bones back onto the roast if desired.
How to Smoke Prime Rib on the Traeger
To smoke prime rib on a Traeger, start by preheating the grill to 225°F using your favorite pellets. You can use either a boneless or bone-in prime rib. If you have a bone-in prime rib, trim the bones before seasoning. Combine fresh herbs like thyme and rosemary with kosher salt, black pepper, and garlic powder to create a dry rub. Coat all sides of the prime rib with the dry rub mixture.
Next, place the prime rib on the Traeger with the bone side down. Cook the prime rib at 225°F for 3-4 hours or until the internal temperature reaches 120°F for medium-rare. Remember that it will continue to cook while resting. Remove the prime rib from the smoker and let it rest for 20 minutes before slicing and serving.
If you prefer more smoky flavor, you can set your Traeger to low and slow at a lower temperature. Alternatively, if you prefer less smoke, you can cook your prime rib at a higher temperature like 275°F or 325°F.
Step 1: prepare the prime rib and Traeger
Step 1: Prepare the prime rib and Traeger
To begin, remove the prime rib from the fridge and allow it to rest at room temperature before grilling. This will ensure even cooking throughout the meat.
Next, preheat your Traeger to 225°F using your favorite pellets. Any pellet smoker will work for this recipe, so feel free to use whatever you have on hand.
If you have a bone-in prime rib, you may want to trim the bones off and tie them back on with twine. This makes it easier to season all sides of the prime rib and allows for better presentation when serving.
Before seasoning, be sure to trim off any excess fat from the prime rib. This will help prevent flare-ups on the grill and ensure a more even cook.
Step 2: Season the prime rib
Finely chop fresh thyme and rosemary, then combine them with kosher salt, coarse ground black pepper, and garlic powder to create a dry rub. Coat all sides of the prime rib with this mixture, making sure to get into all crevices.
Step 3: Smoke the prime rib
Place the seasoned prime rib on the Traeger, bone side down. Cook at 225°F for 3-4 hours or until the internal temperature reaches 120°F. This will result in a perfect medium-rare prime rib.
Step 4: Rest and slice
Once cooked, remove the prime rib from the smoker and allow it to rest for 20 minutes before slicing and serving. During this resting period, carry-over cooking will continue to bring up the internal temperature by a few degrees.
When ready to serve, slice against the grain for optimal tenderness. If you had removed the bones earlier, you can now trim them away before slicing.
Serve your Traeger smoked prime rib alongside delicious sides like air fryer green beans with bacon or air fryer parsley baby potatoes for a complete and satisfying meal. For an extra touch of flavor, top off your prime rib with a slice of blue cheese butter.
Enjoy this melt-in-your-mouth dish that will surely be the star of your next family gathering!
Step 2: coat the prime rib in the dry rub
Step 2: Coat the prime rib in the dry rub
To enhance the flavor of the prime rib, it is important to coat it with a delicious dry rub. This dry rub is made from fresh herbs, including thyme and rosemary, along with kosher salt, coarse ground black pepper, and garlic powder. The combination of these ingredients adds a savory and slightly salty bark to the prime rib.
Start by finely chopping the fresh thyme and rosemary. Then, combine these herbs with the kosher salt, black pepper, and garlic powder in a bowl. Mix them together well to ensure that all the flavors are evenly distributed.
Next, take the prime rib roast and trim off any excess fat before seasoning. This will help prevent any overpowering flavors from the fat while allowing the dry rub to penetrate the meat more effectively.
Once trimmed, generously coat all sides of the prime rib with the dry rub mixture. Make sure to cover every inch of the meat so that it can fully absorb all those wonderful flavors.
By coating the prime rib in this flavorful dry rub, you are ensuring that each bite is packed with deliciousness. The combination of fresh herbs and seasoning will create a mouthwatering crust on the outside while keeping the inside tender and juicy.
Now that your prime rib is coated in its flavorful dry rub, it’s time to move on to cooking it on your Traeger or pellet smoker.
Step 3: smoke the prime rib
Step 3: Smoke the Prime Rib
To achieve that smoky flavor and perfectly cooked prime rib, it’s time to fire up your Traeger or pellet smoker. Preheat the Traeger to 225°F using your favorite pellets. If you don’t have a Traeger, a charcoal kettle grill or stick-burning smoker will work just fine.
Make sure the prime rib is at room temperature before grilling. If you have a bone-in prime rib, trim any excess fat and tie the bones back on with twine for easy trimming later. For a boneless prime rib, simply trim off any excess fat.
Next, it’s time to prepare the dry rub. Finely chop fresh thyme and rosemary and combine them with kosher salt, coarse ground black pepper, and garlic powder. Coat all sides of the prime rib with this flavorful dry rub, ensuring every inch is covered.
Place the prime rib on the Traeger or smoker with the bone side down. Cook it at 225°F for about 3-4 hours until the internal temperature reaches 120°F. This slow and low cooking method allows the smoke to penetrate the meat while keeping it tender and juicy.
Remember that the USDA recommends cooking beef to an internal temperature of 145°F. However, for medium-rare prime rib, we recommend pulling it off at 120°F as it will continue to cook while resting.
Step 4: Rest and Serve
Once your prime rib reaches an internal temperature of 120°F, remove it from the smoker and let it rest for about 20 minutes. During this time, carry-over cooking will bring the internal temperature up several more degrees.
While the meat is resting, take this opportunity to prepare your delicious sides to complement your Traeger smoked prime rib. Whether it’s air fryer green beans with bacon or air fryer parsley baby potatoes, these side dishes will enhance your dining experience.
After the resting period, it’s time to slice and serve your Traeger smoked prime rib. Slice it against the grain for maximum tenderness and flavor. If you removed the bones before cooking, you can trim any excess fat and present a beautifully plated prime rib.
Step back and enjoy the fruits of your labor. The Traeger smoked prime rib will melt in your mouth with its smoky flavor, juicy texture, and perfectly cooked medium-rare meat. This dish is sure to be a hit at any family gathering or special occasion.
Remember to share your culinary masterpiece on social media using the hashtag #alicensetogrill and let us know about your experience in the comments below. Happy grilling!
Step 4: rest and serve
Step 4: Rest and Serve
After removing the prime rib from the Traeger, it is important to let it rest before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender roast.
Place the prime rib on a cutting board and loosely cover it with aluminum foil. Let it rest for about 20 minutes. During this time, the carry-over cooking will continue, raising the internal temperature of the meat by a few degrees.
Once the resting period is over, remove the foil and carefully slice the prime rib against the grain. This ensures that each slice is tender and easy to chew. If you had tied bones back onto a boneless roast, you can now remove them before slicing.
Serve your Traeger smoked prime rib alongside some delicious sides for a complete meal. Consider pairing it with air fryer green beans with bacon or air fryer parsley baby potatoes for a well-rounded dinner experience.
For an extra special touch, top off your prime rib with a slice of blue cheese butter. The creamy and tangy flavors of blue cheese complement the rich and smoky flavors of the meat perfectly.
Enjoy this exquisite dish at your next family gathering or special occasion. Your guests will be impressed by the melt-in-your-mouth texture and incredible flavor of this Traeger smoked prime rib.
Tips and Tricks for the Perfect Prime Rib
1. Rest the prime rib: Before grilling, allow the prime rib to come to room temperature. This helps it cook more evenly and ensures a juicy result.
2. Use a reliable thermometer: Invest in a good meat thermometer to monitor the internal temperature of the prime rib. This will help you achieve your desired level of doneness.
3. Choose high-quality meat: Look for USDA Prime or American Wagyu prime rib for the best flavor and tenderness.
4. Season well: Make sure to coat all sides of the prime rib with a flavorful dry rub or seasoning mixture. Be generous with the seasoning, but avoid overpowering the natural flavor of the meat.
5. Let it rest: After cooking, allow the prime rib to rest for at least 20 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
6. Slice against the grain: When carving the prime rib, be sure to slice against the grain for maximum tenderness.
7. Experiment with smoke flavors: If using a pellet smoker like a Traeger, try different wood pellet flavors such as cherry, hickory, or pecan to add unique smoky flavors to your prime rib.
8. Consider removing bones: If desired, remove the bones from the prime rib before cooking and tie them back on with twine after seasoning. This allows for easier carving and better seasoning distribution.
9. Trim excess fat: Trim any excess fat from the prime rib before seasoning it to prevent flare-ups on the grill and ensure even cooking.
10. Don’t forget about sides: Serve your Traeger smoked prime rib with delicious side dishes like air fryer green beans with bacon or air fryer parsley baby potatoes to complete the meal.
In conclusion, Traeger’s prime rib recipe is a delicious and foolproof way to prepare this classic dish. With its unique wood-fired flavor and tender, juicy meat, it is sure to impress your guests. Whether you’re a seasoned chef or just starting out, this recipe will guide you through the process step-by-step for a perfect prime rib every time. So fire up your Traeger grill and enjoy a mouthwatering prime rib that will leave everyone wanting more.
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