Smoked Prime Rib

Steps

• 1

  Truss the prime rib by tying butcher's twine around the outside in 1-inch intervals. This will help the roast hold its shape and cook evenly.

  Ingredients

  • 1  (8-10 lb) boneless rib-eye roast, choice grade or higher

• 2

  Generously season the rub all over with salt. Let sit for 1 hour.

  Ingredients

  • To Taste kosher salt

• 3

  Wash the salt off and pat the roast dry. Generously season on all sides with Meat Church Holy Cow BBQ Rub, then with Meat Church Gourmet Garlic and Herb Seasoning. Let sit for 15-20 minutes.

  Ingredients

  • To Taste Meat Church Holy Cow BBQ Rub

  • To Taste Meat Church Gourmet Garlic and Herb Seasoning

• 4

  When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• 5

  Insert the probe into the thickest part of the roast, avoiding any large pockets of fat. Place the rib roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 125°F for medium-rare, or your preferred temperature. If desired, baste the roast with Worcestershire sauce, beef stock, or water every 45 minutes.

  125 ˚F / 52 ˚C

  Ingredients

  •  Worcestershire sauce, beef stock, or water, for basting (optional)

• 6

  Remove the roast from the grill and transfer to a cutting board with a well. Place the butter on top of the roast, tent with aluminum foil, and let rest for 10-15 minutes. As the roast rests, the butter will melt over the meat and the internal temperature will continue to rise to a final temperature of 130-135°F.

  135 ˚F / 57 ˚C

  Ingredients

  • 3 Tablespoon unsalted butter, preferably high-quality

• 7

  Slice the roast and serve. Enjoy!