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Prime rib roast with three slices and a carving fork
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Smoked Traeger Prime Rib

Make the most delicious, juicy and tender Smoked Traeger Prime Rib with these easy to follow, step-by-step instructions.  The wood-fired flavor and succulent bark will keep everyone coming back for seconds.
Prep Time10 minutes
Cook Time4 hours
Resting time20 minutes
Total Time4 hours 30 minutes
Course: Main Courses
Cuisine: American
Diet: Diabetic, Gluten Free, Kosher
Method: Smoker
Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30
Servings: 8 servings
Calories: 235kcal
Author: Tracey Hatch-Rizzi

Ingredients

Instructions

  • Pat the surface of the roast dry.
  • Coat evenly 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℉.
  • 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-doneness.
  • Remove the roast 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 grill and smoke until the meat reaches your desired level of doneness (see How Long to Smoke Prime Rib, above)
  • Remove from the grill and allow the meat to rest for about 15 minutes before carving.

Notes

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:

Nutrition

Serving: 4ounces | Calories: 235kcal | Carbohydrates: 0g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 79mg | Potassium: 380mg | Fiber: 0g | Net Carbs*: 0g