Prime Rib on the Smoker

Ingredients

  • 5- to 8-pound prime rib roast
  • 2 Tablespoons olive oil
  • 1 Tablespoon sea salt (or less)
  • 2 Tablespoon black pepper (coarse)
  • 1 Tablespoon thyme (dried or fresh)
  • 1 Tablespoon garlic
  • *Traeger Prime Rib Rub (to your liking)

If you don’t have Traeger Prime Rib Rub, consider adding these spices to the mix listed above:

  • 1 Tablespoon dried rosemary
  • 1 Tablespoon onion powder
  • 2 Tablespoons brown sugar

Instructions

  1. Rub roast on all sides with olive oil.
  2. Combine spices in a bowl; rub the seasoning mixture evenly all over the prime rib.
  3. Wrap in Saran Wrap and refrigerate overnight.
  4. Remove prime rib from the refrigerator at least two hours before smoking to bring it to room temp.
  5. Remove Saran Wrap. Place roast bone side down on a pre-heated smoker.
  6. Smoke for 2 hours; then set smoker to 250 degrees and leave it on approximately 15 minutes per pound of meat. Check the internal temperature for consistent results.
  7. Pull off the roast when the internal temp reaches 120 degrees.
  8. Wrap in foil and a towel to keep heat in and let rest for an hour to allow juices to redistribute.
  9. Spoon Au Jus over the meat before serving. Enjoy!

Notes

Most of the rib roasts you see in grocery stores are NOT prime grade. Make sure you buy yours directly from a local beef producer or from a reputable butcher.