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Traeger's Smoky Ham and Beans

Posted by mcastaneda on December 16, 2014

Traeger's Smoky Ham and Beans

I have to admit that fall is my favorite season. I love to cool air and spending time outside on my Traeger. One of my all time favorite fall meals would have to be ham and beans. Something about that richness mixed with the beautiful smoky flavor of the ham. I absolutely can't get enough of it. I wanted to do something a little different though. I've used the same old ham hocks for years, and unfortunately it's very difficult to find them without having been pre smoked. So I opted for something a little less traditional, pork neck. Say what you want but this was an incredible dish. It had bone, fat and plenty of meat so the dish was very rich and savory. Sure this will take a little time to prepare, but what good food doesn't? 

TRAEGER'S Smoky Ham and Beans

PREP TIME: 10 minutes
COOK TIME: 2 hour smoke; 4 hour soup
RECOMMENDED PELLETS: Hickory or Mesquite
FEEDS: 8-10 people


1 1/5 lbs Pork neck

1 qt Chicken Stock

2 cans Northwest Beans (or your preffered) 

1 large yellow onion

1 tbsp minced garlic

1 tsp kosher salt

2 tsp Franks red hot

1 tsp water

1 tsp corn starch

3 slices bacon chopped

Optional parsley for garnish



Start off by turning your Traeger on to the "Smoke" setting with the lid open for 3-5 minutes to warm up. While it warms up, let's prepare our pork neck. Take your pork neck and season with salt and pepper, don't be scared to lay it on there. Once your smoker has been running for around 5 minutes, place your pork onto the smoker and let it smoke for 2 hours, or longer depending on your smoke preference.


While we let our pork cool, next, take out your onion and dice it up. Once your onion is diced, start to caramelize it in a large pot over medium heat with a little oil or butter. Season well with salt and pepper.


After your onions have caramelized, add your pork neck, salt and red hot to the pot and add enough water to cover all of the meat. Bring the soup to a boil then drop it to a simmer. Leave your lid off, this is pretty important. You want some of the water to evaporate, that will concentrate flavors and when we finish with the corn starch slurry, it will give it a nice texture. Let this simmer for 3-4 hours, or until you can't handle how amazing it smells anymore. Once it's cooked down for at least 3 hours, pull your pork out. Once it has cooled, start to pull the meat off the bone and shred it. Now that it's all shredded, add that back to the stock, along with your 2 cans of beans and put the heat back to medium. Mix your 1 tsp each of cool water and corn starch then dump into the stock. Keep an eye on it while giving it a constant stir, once it starts to thicken cut the heat so as to not over thicken it. Feel free to garnish the soup with chopped bacon and parsley.


Traeger's Smoky Ham and Beans

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Holiday Caramel Accordion Sweet Potatoes

Posted by mmillet on December 15, 2014

Holiday Caramel Accordion Sweet Potatoes

Every movie needs a good ending: sometimes sweet and sometimes bitter. Well, as far as food goes, we think that a bitter ending bites, so we're going with a sweet ending to our favorite undo-your-top-button holiday gorge-fest...I mean feast.

The tempting treat on our minds are some sticky, marshmallowed sweet potatoes. We like to treat our sweet potatoes accordion-style. Why so, you ask? It allows that brown sugar caramel to saturate every part of that sweet potato. It will certainly make your sweet tooth sing a symphony!

And because we're sneaky 'lil ninjas, we've managed to also pass this sweet off as a side. Bonus score!


PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes


4 sweet potatoes
1/2 cup brown sugar
6 tablespoons butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup marshmallow fluff
1/4 cup pecan pieces


Scrub the sweet potatoes thoroughly with a vegetable brush. Position a sweet potato lengthwise with a pencil or chopstick on either side of it. (The pencils or chopsticks will be your cutting guides.) Using a sharp knife, cut each sweet potato crosswise into thin slices, being careful not to cut all the way through the bottom: The pencils should stop your knife from cutting too deep.

Repeat with the remaining sweet potatoes.

Put the sweet potatoes in a baking dish, cut-side up. Gently shove the brown sugar into each cut.

Mix together the melted butter, cinnamon and salt. Drizzle it over the sweet potatoes.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.

Take off the foil and spoon the molten caramel sauce back over the sweet potatoes.

Holiday Caramel Accordion Sweet Potatoes

Spread the marshmallow fluff over the top of each and sprinkle with pecans.

Holiday Caramel Accordion Sweet Potatoes

Put the baking dish back on the Traeger, uncovered, and cook for another 5 to 10 minutes or until the marshmallow topping is toasty brown.

Holiday Caramel Accordion Sweet Potatoes

Transfer the potatoes to a platter or plates and give them another good drizzle of that caramel sauce before serving.

Holiday Caramel Accordion Sweet Potatoes


Caramel Accordion Sweet Potatoes Recipe.docx (11.67 kb)

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Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Posted by mmillet on December 14, 2014

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Who can deny that the best parts of the holidays are those generous piles of meat that you'll be enjoying for many days afterward while patting your nicely protruding belly? (That's the true gift that keeps on giving!)

And we've found a way to wrap it all in bacon (surprise, surprise!). Why? Cause we just had to.

One of the beautiful things about bacon-weaving your ham is that, no matter if you choose a whole ham or a pre-sliced one it will turn out oh-so juicy and more porkilicious than you can even imagine.

And because we just can't resist those darn pineapple rings on a ham, we finished the pork spectacular with a sweet pineapple-ginger beer glaze.


PREP TIME: 15 minutes
COOK TIME: about 3 hours
RECOMMENDED PELLETS: Apple, Hickory or Mesquite


1 large bone-in ham in natural juices
1 1/2 lb bacon
1 1/2 cup pineapple
2 cups ginger beer or ginger ale
1/4 cup brown sugar
2 tablespoons mustard
Cloves, for studding (optional)


Start by making your trusted bacon weave on a piece of parchment or plastic wrap. (Basically you're weaving a basket with bacon.)

Put the ham in a disposable roasting pan. Gently transfer the bacon weave to the top of the ham and stud the bacon with the cloves (if desired).

Who can resist a classic clove-studded ham??

Next pour 1 cup of pineapple juice and 1 cup of ginger beer/ale into the bottom of the roasting pan.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Close the lid and preheat to 300 degrees F for 10 to 15 minutes.

Cover the roasting pan with foil and put on the Traeger. Cook the ham until it reaches 145 degrees F (somewhere between 2 to 3 hours).

Meanwhile mix together the glaze. Combine the remaining 1/2 cup of pineapple juice, 1 cup ginger beer/ale, brown sugar and mustard in a saucepan on the stovetop.

Cook until it thickens slightly, then brush on the ham.

Put the uncovered ham back on Traeger and cook until the temperature reaches 160 degrees F.

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Let the ham rest 5 minutes before slicing and serving. Reserve the juices to pour over the ham.

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon


Piggy Wrapped in Bacon Recipe.docx (11.77 kb)

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Crunchy Smoked Cheese Crisps

Posted by mmillet on December 13, 2014

Crunchy Smoked Cheese Crisps

Chips are that salty, crunchy snack that has you licking your fingers after each dive into the bag. With a bit of a nacho mash-up of sorts, we've got something here that is downright addictive.

We're talking about cheese crisps. You get the satisfying crunch of a chip with a rich cheesiness that would make a cow jealous.

To add even more deliciousness, we also gave these crisps some sprinklings of a few of our fav toppings. Toss aside those chip bags and go for the really good stuff!


PREP TIME: 5 minutes
COOK TIME: 35 to 37 minutes, including smoke time
RECOMMENDED PELLETS: Mesquite or Hickory


1 block of cheese (or more) - we used cheddar, parmesan and pepper jack
Favorite mix-in's: bacon crumbles, celery seeds, ranch seasoning, cayenne powder, sesame seeds, etc.


You can make these using whatever hard cheeses you love. It won't work for soft cheeses. They'll never get hard enough to call "crisps".

If you're working with a block of cheese cut it into very small cubes (about 1-inch square) or if it's shredded pile up about 1 teaspoon of cheese. Place them on a parchment-lined baking pan leaving a couple of inches between each.

Start the Traeger on Smoke until the fire is established (about 5 minutes).

Place the cheese on the Traeger and smoke for about 10 to 30 minutes. If the cheese starts to get too hot and melted, try placing the baking sheet on top of another baking sheet filled with ice.

After it's smoked, take the cheese off the Traeger and turn the heat up to 350 degrees F.

Now is a great time to add any 'mix-ins' that you may like. Try sprinkling on some bacon crumbles, celery seeds, cayenne powder or whatever you feel like. After it's preheated, put the cheese back on the Traeger and cook for about 5 to 7 minutes or until the edges start to brown.

When they start to brown, test them by seeing if they are crispy like chips or still soft. Let them cook a minute or two longer if they bend when you lift them off the baking sheet instead of holding their shape.

Crunchy Smoked Cheese Crisps

Once they're done take them off the Traeger and let cool. You can use them in any kind of dip that your mind can dream up or they're delicious all by themselves.

Crunchy Smoked Cheese Crisps


Smoked Cheese Crisps Recipe.docx (11.39 kb)

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Candied Bacon-Blasted Cinnamon Rolls

Posted by mmillet on December 11, 2014

Candied Bacon-Blasted Cinnamon Rolls

Some of our bacon combinations are a bit zany, admittedly. (But who can blame us for wanting to put bacon into everything?!) This is one of those risky combinations that pays off with sweet, creamy, smoky, and salty rewards in abundance! Success has never tasted so bacon-y!

These rolls pack a one-two punch of bacon. We caramelized strips of bacon with some brown sugar and a hit of cayenne pepper and rolled them up inside of the rolls. Additionally we balanced the sweetness of the frosting by throwing a good dose of bacon in there as well.

We know how to keep your sweet 'n salty cravings happy.


PREP TIME: 15 minutes
COOK TIME: 35 minutes
RECOMMENDED PELLETS: Apple, Cherry or Maple
MAKES: about 8 cinnamon rolls (or however many come in the package)


1/3 cup brown sugar
1/8 to 1/4 teaspoon cayenne pepper
12 pieces bacon, divided use
1 container pre-made cinnamon rolls with cream cheese frosting (e.g. - Pillsbury)
2 ounces cream cheese, softened


Start the Traeger on Smoke with the lid open. Preheat, lid closed, to 350 degrees F.

Mix together the brown sugar and cayenne pepper. Dredge 8 of the slices of bacon in the brown sugar mixture, making sure that you cover both sides of the bacon with the brown sugar.

Place the brown sugared bacon slices along with the other slices of bacon on a cooling rack placed on top of a large baking sheet. Cook the bacon on the Traeger for 15-20 minutes or until the fat renders but bacon is still pliable. (Leave the Traeger on but turn the heat down to 325 degrees F.)

Open and unroll the cinnamon rolls. While bacon is still warm, place 1 slice of the brown sugared bacon on top of 1 of the unrolled rolls; roll back up. Repeat to use up the rolls and brown sugar bacon.

Place the cinnamon rolls in an 8x8 baking dish or cake pan that has been sprayed with nonstick cooking spray.

Cook the cinnamon rolls at 325 degrees for 10 to 15 minutes or until golden. Rotate the pan a half turn halfway through the cooking time.

Meanwhile take the provided cream cheese frosting and mix in the softened cream cheese. Crumble the cooked bacon and add into the cream cheese frosting. Spread the frosting over the warm cinnamon rolls.

Candied Bacon-Blasted Cinnamon Rolls

Make sure that you bite into these bacon beauties while they're still warm.

Candied Bacon-Blasted Cinnamon Rolls


Bacon Blasted Cinnamon Rolls Recipe.docx (13.12 kb)

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Traeger's Devils on Horseback Appetizers

Posted by mmillet on December 10, 2014

Traeger's Devils on Horseback Appetizers

As good Traeger citizens, we figured it was our civic duty to find out how the heck these tasty delights got their name. And we do not take our responsibilities lightly.

Bacon folklore has it that these pig-wrapped appetizers were named after the Norman warriors who terrorized southern England. Although these retro British cocktail bites may resemble something similar to those stinky warriors after a long day of battle, they are deceptively delicious.

Devils on Horseback were all the rage in the 70's and if you ask us, we think that it's time they made a Traeger'ed comeback.

The combination is simple: dates, bacon and cheese. And there you have it. Winner, winner, bacon dinner!


PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
MAKES: 20 bacon-wrapped dates


20 medjool dates (or any large date), pitted
3 ounces fresh goat cheese (chevre)
10 strips of bacon, cut in half crosswise
2 tablespoons brown sugar
1 teaspoon balsamic vinegar


Get the Traeger started on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.

If you have the unfortunate pleasure of working with pitted dates, don't worry. It's an easy fix. Just make a slice into the side of the date and fish the pit out with your finger.

Use a small spoon to fill the date with about 1 teaspoon of the goat cheese. But don’t overfill them.

Wrap each filled date in one half-slice of bacon and secure with a toothpick.

Place the dates on the grill grate and cook for 15-20 minutes.

In a small bowl mix together the brown sugar and balsamic vinegar. If it's too think add in more vinegar or water if it tastes too acidic. Before the bacon gets fully crisp, brush or drizzle the dates with the brown sugar-balsamic glaze.

Cook the dates for an additional minute or two after you add the glaze, or until the bacon is crisp.

Traeger's Devils on Horseback Appetizers

Plate and serve after they’ve cooled for a minute or two. (Make sure that you pop a few into your own mouth because you deserve them!)

Traeger's Devils on Horseback Appetizers


Devils on Horseback Recipe.docx (11.86 kb)

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Nuts About Bacon Stuffed Pork Loin

Posted by mmillet on December 9, 2014

Nuts About Bacon Stuffed Pork Loin

Bacon, aparagus, nuts, all rolled into awesome pork pork goodness. How can this not be good? Well take it from us it is, and we suggest this should be on your holiday menu.


PREP TIME: 20 minutes
COOK TIME: about 1 hour and 30 minutes, including smoke time
SERVES: 4 to 6


1 2 to 3 lb. pork loin roast
4 to 6 slices of bacon, cooked (reserve the bacon grease)
4 to 6 asparagus spears, stalk end trimmed
1 teaspoon dried thyme (if using fresh use 1 tablespoon)
1 teaspoon dried oregano (if using fresh use 1 tablespoon)
1/4 cup walnuts, chopped
1/3 cup craisins
1/3 cup parmesan cheese, grated
Butcher's twine
Traeger Pork & Poultry Shake


The trickiest part of this recipe is possibly just cutting it. (Luckily you can just butterfly it open if the following directions prove too complicated.) Start at the thin end of the pork loin roast and make a 45 degree angle cut down halfway into the roast. Then slowly make cuts parallel to the cutting board to open up the loin and create a good amount of surface area that can be loaded with the good stuff.

Season the inside of the pork loin with the Traeger Pork and Poultry Shake.

On one end, layer in all of the fillings starting with the chopped walnuts, craisins, oregano, thyme and asparagus. (It's a good idea to cut and lay down 2 large pieces of butcher's twine that will be used to secure the loin before you start adding in the fillings.)

Next add in the bacon slices, topped with the parmesan cheese, evenly distributed.

Starting at the end with all of the fillings, carefully roll up the pork loin and secure on both ends with butcher's twine.

Roll the pork loin in the reserved bacon grease and season the outside with more of the Pork and Poultry Shake.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).

Smoke the stuffed pork loin, lid closed, placed directly on the wire rack, for 1 hour.

Remove the pork loin and turn the temperature up to 350 degrees F and allow to preheat for 10 to 15 minutes, lid closed.

Place the loin back on the Traeger and grill for about 30 to 45 minutes or until the temperature reads 135 degrees F on an instant-read thermometer.

Nuts About Bacon Stuffed Pork Loin

Move the pork loin to a plate and tent it with aluminum foil. Let it rest for 15 minutes before slicing and serving.

Nuts About Bacon Stuffed Pork Loin


Nuts about Bacon Stuffed Pork Loin Recipe.docx (12.72 kb)

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Posted by bpaulich on December 9, 2014

Everything You Need To Know About Your Holiday Ham Infographic. This is the ultimate ham guide

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Traeger'ing Christmas 2014 Event Recipes: Salt and Herb Crusted Prime Rib and Dr.Pepper Glazed Ham

Posted by bpaulich on December 8, 2014

   Traegers Salt and Herb Crusted Prime Rib                

Traeger's Salt and Herb Crusted Prime Rib



1 standing prime rib roast (bone-in) 8-10LBS

½ cup kosher salt or sea salt

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

2 tablespoons fresh oregano

8 cloves roasted garlic

2 tablespoons olive oil

1 teaspoons black pepper


Finely chop all the fresh herbs; mix them with the salt, pepper, roasted garlic and olive oil. If your butcher hasn’t already done so, trim the excess fat from around the meat, and remove the  cartilage from around the bones (This is called Frenching). This makes for a spectacular presentation, see video).Make sure to truss it (tie it up), using cotton butchers twine to ensure the bones don’t come apart from the roast while cooking. This also makes it cook evenly.(also see video).

Next, rub the salt, herb mixture completely over the roast, and let it come to room temperature.

When ready to cook, start the Traeger on smoke with lid open until you have a fire (4 to 5 minutes).Set the temperature to 450 degrees, preheat, lid closed 10 to 15 minutes.

Put it inside the grill and sear for 10 minutes on each side to seal in the flavor at 450 degrees. Reduce the temperature to 300 and cook for 2 1/2 to 3 hours, until the internal meat temperature reaches 135 degrees for medium rare.

When it has finished cooking, put the roast on a cutting board, and let it rest for 15 minutes. Remove the twine, carve and enjoy.

Difficulty: 4/5

Prep time: 1 hour

Cook time: 3 hours

Serving size: 10 to 12 people

Recommended wood: Mesquite


Traegers Dr.Pepper Holiday Glazed Ham

Traeger's Dr.Pepper Glazed Holiday Ham




§  1 Whole Spiral Cut Ham

§  Traeger Sweet Rub

§  1 can of pineapple slices

§  1 cup of pineapple juice 

§  3 cups Brown Sugar

§  1/2 cup Spicy Brown Mustard

§  1 can Dr. Pepper Or Coke (not diet)

§  3 Tablespoons Apple Cider Vinegar


Preparation Instructions:


Cover the bottom of the aluminum pan with pineapple slices. Place the ham flat side down on top of the pineapple slices and pour the remainder of the juices from the can of pineapple over the ham. Sprinkle Traeger Sweet Rub over the ham. 


When ready to cook, start your Traeger on Smoke with the lid open until the fire is established  (4 to 5 minutes). Set the temperature to 325 degrees F and preheat.

Once the grill has reached 325, cover the Ham with foil and place in the grill.


While the ham is roasting, heat the brown sugar, mustard, vinegar and soda in a small saucepan until it reaches a boil. Reduce heat and simmer, stirring occasionally for about 15-20 minutes until glaze thickens.


Once the Ham reaches an internal temperature of 130-135 uncover the Ham and turn the grill temperature to high. Brush the glaze all over the ham and sprinkle it with brown sugar and place back in the grill to caramelize. You can apply the glaze more than once during this process if desired. 


Once the ham reaches 145 internal temperature (or 30 minutes) remove from the grill and place the Ham on a cutting board to rest for 15-20 minutes before carving. You don't want to leave the ham uncovered for longer than 30 minutes on high or you risk drying it out. 


Pellets- Apple or Maple

15- 20 servings




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Rib On Your Traeger Grill

Posted by sbulloch on December 8, 2014

Everything You Need To Know About Cooking A Prime Rib On Your Traeger Grill

Prime Rib is delicious. Prime Rib on your Traeger is mind blowing-ly delicious. It's like delicious times infinity to the square root of outstanding.

It's also expensive.

Really expensive.

Because of the cost, many members of Traeger Nation are hesitant to tackle the prime rib on their grills for fear of ruining the roast and wasting their precious cash. We understand the hold-up (I had a mini panic attack the first time I threw a $75 packer brisket on my grill) so we are here to guide you through the ins and outs, ups and downs of cooking a prime rib on your Traeger. From start to finish, we will answer the most common questions we get about smoking the perfect prime rib.


Purchasing your Prime Rib:


What is a prime rib? A prime rib is a large cut of beef from the upper rib section of the steer. The roast can typically be purchased in sections of at least 3 and up to 7 ribs. It is pretty high in price because it is favored for the large amount of fat and marbling (flavor) in the meat.

Should I buy a standing rib roast (bone-in) or a rolled rib roast (boneless and tied)? This is personal preference, but we always prefer a standing rib roast (bone-in). We actually like getting the best of both worlds and have our butcher remove the rib bones for us then tie them back on with butcher string. Cooking a prime rib with the bones on the bottom creates an awesome natural roasting rack and the tender rib meat makes for some good eats the day after your party.

What does prime, choice and select mean in terms of beef quality? Is it worth paying more for prime? USDA Prime is the highest quality of beef. Most often served in fancy steak houses, prime beef is hard to find in a common grocery store. We've had success with our private butcher and let me say, it was worth every penny. If you can't bring yourself to shell out the cash for Prime prime rib, your next best bet is USDA Choice. This grade ranges from good to very high quality and is easily found in higher-end grocery stores. This quality is used most often in restaurants. You can maximize your dollar by purchasing the highest quality of choice you can find at the store. Look for bright red meat with no dark spots and plenty of fatty marbling. Also be sure to check the dates on the package or have your butcher counter cut your roast right before you buy it. Finally, there is USDA Select. A grade of acceptable quality commonly found in grocery stores. When a store has its own private label brand, it usually is USDA Select. A Select prime rib will still be tasty, make no mistake, but will likely have less marbling and might be tougher and less melt in your mouth tender.

How big of a prime rib do I need? We recommend approximately 1/2 lb per person, plus maybe a pound or two extra for good measure. Another way we have planned is anticipating feeding 3 or 4 people per rib. A 3 rib roast feeds 8-10, typically. A 7 rib roast feeds 20-22 people.


Trimming and Tying:

Do I need to trim my prime rib? We like to leave a nice layer of fat at the top of the roast, but trim any fat that is over an inch thick. Try not to trim any fat down to less than a quarter of an inch thick.

Should I separate the bones from the roast if they are still attached? Always. Separating the ribs and then tying them back on helps the ribs act as a natural roasting rack. Using a sharp knife, simply cut along the top of the bones to separate it from the roast. Use butcher's twine to tie the section of bone back onto the rib roast.

Everything You Need To Know About Cooking A Prime Rib On Your Traeger Grill

Marinating or Injecting:

I've heard of people marinating or injecting their prime rib. Should I? We have heard of people marinating or injecting their prime rib, but we have never found it necessary. Marinades would only penitrate the first few millimeters of the roast anyways. Injecting could get flavor deeper into the rib roast, but with all of the extra holes in your meat you might lose more moisture than you gain from the injection.


What's the best rub for a prime rib? Well we love Traeger's Prime Rib Rub, obviously. This particular rub was specifically designed and tested to enhance the flavor of your prime rib. If you want to keep it more simple, good old kosher salt and freshly cracked black pepper gets the job done nicely. One other little recommendation, rub the cut ends of your roast with butter before roasting. It helps form that yummy crusty end piece that your guests will fight over.

Cooking your Prime Rib:

Do I put my prime rib on the grill cold or should I let it come to room temperature? We recommend room temperature as it allows for the most even penetration of heat during the cooking process.

Can I just smoke the prime rib until it's done? You can and that extra smoke flavor is very tasty. Be aware, however, that if you only smoke your roast to done-ness you won't have that crusty crunchy yumminess on the outside of your roast. If that is something you are willing to sacrifice, then smoke on! If you buy your roast boneless, plan roughly 30 minutes per pound at 180 degrees for a rare roast. If it's bone-in, plan 32 minutes per pound. Of course, we like to cook to temperature instead of time so be sure to use an internal thermometer.

How long and at what temperature should I roast my prime rib? We like to sear the outside of our prime rib roasts for about 30 minutes at 450 degrees first to form that delicious exterior crust, then reduce the temperature to 250 degrees allow for slower cooking and extra smoke flavor. Using this method a 10-12 lb roast will sear for 30 minutes then roast at 250 for approximately 2.5 to 3 hours until the internal meat temperature reaches 130 degrees for medium rare. Obviously a smaller roast will take less time, so it is wise to invest in a thermometer and keep an eye on your temperature.

What type of pellets should I use? We are especially fond of cherry and pecan for prime rib, but you can refer to our pellet guide and select your own favorite blend.

Directly on the grill or in a roasting pan? We like to put the prime rib on a roasting rack in a large roasting pan. The juices collected at the bottom of the roasting pan make the best au jus you'll ever have. We serve it right alongside the sliced prime rib as a dipping sauce.


How long should I let it rest? At least 20 minutes on a cutting board, 30 minutes if you can wait that long. The resting period is crucial to allow the juices to redistribute in the meat so they don't run everywhere as soon as you slice it. We don't recommend that you tent your meat with foil as this can actually cause a greater rise in temperature resulting in meat that is more done than you might like.

How do I carve and serve my prime rib? Remove the butcher's twine, and carve in thick slices parallel to the ribs from the end of the roast. Serve the ribs separately, but only to your favorite guests. Serve the au jus from the roasting pan as a dipping sauce. Enjoy!

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