Step

• Step 1

  Turn your Traeger on the SMOKE setting for 5-10 minutes with the lid open. Then turn grill to the HIGH setting.

• Step 2

  Cut rib loin in half (roast halves separately for more controlled/even cooking.) Sear both halves in olive oil over very high heat until nice dark golden color.

  Ingredients

  • 8 Pound whole rib-eye roast

  • 4 Tablespoon olive oil

• Step 3

  Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin.

  Ingredients

  • 4 Tablespoon Tri-color Peppercorns

• Step 4

  Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

  Ingredients

  • 3 Whole rosemary sprigs

  • 3 Whole thyme sprigs

  • 1/2 Cup garlic, minced

  • 1/2 Cup Jacobsen Salt Co. Cherrywood Smoked Salt

• Step 5

  Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat.

• Step 6

  Roast for 20-30 minutes on HIGH setting, then reduce heat to 300°F and roast for another 30 to 40 minutes or until a meat thermometer registers 125 degrees F for rare/medium rare (roast will continue to cook slightly after removing from the grill).

  00:40

  300 ˚F / 149 ˚C

• Step 7

  Remove from the Traeger and let rest at least 20 minutes before slicing. Enjoy!