Smoked Traeger Prime Rib

Why you'll love this recipe

• Superior flavor – low and slow smoking creates a rich, smoky flavor that you can’t get from standard oven roasting
• Succulent bark – the interior of the roast stays moist and tender, while the exterior develops a flavorful exterior crust from seasonings, rendered fat, smoke and a reverse-sear
• Hands-off cooking – this is a very low-maintenance recipe – the smoke does all of the work
• Even cooking – cooking at a low temperature can help the roast cook more evenly compared to high-heat cooking
• Perfect special occasion meal – this roast is a show-stopping centerpiece, perfect for Thanksgiving or Christmas holiday meals

What is prime rib?

This roast is a premium cut of beef that comes from the rib section of cow called the ‘beef primal’, specifically ribs 6-12.  It’s known for being one of the most tender, flavorful and well-marbled cuts due to its high amount of intramuscular fat.

It’s also referred to as a standing rib roast because large roasts can be roasted standing on the rib bones.  This section is also sliced into steaks before cooking and are sold as ribeye steaks.

Bone-in vs boneless prime rib

Bone-in

• Creates a more dramatic, classic holiday presentation that is a traditional centerpiece roast.
• Can take slightly longer to cook, but may add extra flavor during cooking
• Carving can be a little trickier than a boneless roast, but it has a beautiful, wow-factor presentation

Boneless

• Easier to carve and simpler handling
• Fits better in smaller smokers and can be simpler to handle
• Takes less time to cook

Prime rib rub

Rubs enhance beef’s natural flavors and richness, without overpowering them.  Any classic, savory rub that includes rosemary, thyme, salt and pepper are great choices.  My favorites are homemade All-Purpose Seasoning and this Beef Rub, that is divine on any cut of beef.  Both are perfect for smoking meat and are staples in my pantry.

Avoid sugary or overly spicy rubs, as these tend to mask the meat’s natural flavor.

I recommend a dry brine for beef.  Season 12-24 hours before smoking and refrigerate uncovered.

Some roasts are sold with the bones either still attached or simply tied to the bottom of the roast, like the one I use for this recipe. It can be seasoned and smoked either with the bones tied on (as shown in the pictures, above) or the bones can be removed.

Instructions

Pat the surface of the meat dry.

Coat the entire surface of the roast with mustard or olive oil.

Liberally season with the dry rub.

Let sit uncovered in the refrigerator for up to 24 hours.  This dry brining yields the most tender and flavorful meat.  If you’re short on time, try to let the rub sit on the meat for at least 2 hours.

Pre-heat the smoker to 225°F.

Place the roast on the grill and smoke until the internal temperature reaches 120°F for rare, 125°F for medium-rare or 130°F for medium.

Remove from the grill and place on a cutting board or sheet pan and cover with foil.

• Increase the temperature of the smoker to 400°F.
• Place the roast back on the grill and smoke until the meat reaches your desired level of doneness (see How Long to Smoke Prime Rib, below).
• Remove from the grill and allow the meat to rest for about 15 minutes before carving.

TIP:  Consider removing from the refrigerator 30 minutes before putting on the smoker.  This allows the meat to begin to warm to room temperature, which may lessen the time on the smoker.  Any longer than 30 minutes can put the meat in the temperature danger zone, encouraging bacterial growth.

How long to smoke prime rib

Smoke time typically takes about 30-40 minutes per pound at 225°F, but the best guide is internal temperature, not time.

Approximate smoking times:

• 4-5 pound roast:  2-3 hours
• 6-7 pound roast:  3-4 hours
• 7-8 pound roast: 4-5.5 hours

Remove from the smoker when the internal temperature reaches your preferred level of doneness:

• Rare: 120°F-125°F
• Medium-rare: 125°F-130°F (most popular)
• Medium: 135°F-140°F
• Medium-well:  145°F-150°F
• Well-done: 155°F-160°F

Keep in mind, the temperature will rise about 10°F while resting (carryover cooking).

Allow 30 minutes of rest time and an additional 15 minutes for sear time.

How much prime rib per person

Estimating how much to roast per person will depend on if you plan to purchase a bone-in or boneless cut. Boneless roasts will give you more edible meat per pound.

• For a boneless roast, estimate .75 pounds per person
• For a bone-in roast, estimate about 1 pound per person
• If you want leftovers, increase the size of roast you purchase by 1-2 pounds.

How to serve

Slice against the grain for best results. Slicing with the grain can cause the meat to fall apart and it will be difficult to cut. Serve your smoked prime rib with these favorites:

• Horseradish mustard sauce - a hint of heat from horseradish is a perfect match for the richness of prime rib
• Green chimichurri or Red Chimichurri - excellent sauces to pair with any meat
• Rutabaga Puree - smooth, creamy rutabaga is a perfect low-carb side dish
• Maple Rosemary Brussels Sprouts - an essential part of any holiday meal

FAQ