Smoked Prim Rib of Beef

By Robert Gayer

Votes: 75

VS

Home Run Ribs

By Brandon Dreiling

Votes: 144

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About Robert Gayer

I love to cook .I live to cook. I have 2 grills on my deck .I have also bought 4 treater grill and gave them away as gifts to friends.That is how strong I like Trager and believe how well they smoke and grill . I cook every thing on my Trager. Turkey ,Salmon, Tomatoes , Ribs, Brisket, Peppers, I cooked a 22 pound Prim Rib. I had it cut off the bone then rapped in Bacon ,then had the butcher tie the ribs back onto the roast.I then used apple wood . Came out great .

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About Brandon Dreiling

Hail from Kansas, raised an Army brat. Recent charcoal-to-Traeger convert. Not afraid to grill in below freezing temperatures (love the Traeger blanket) but enjoy firing up the grill and enjoying a baseball game with a beer in hand.

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Smoked Prim Rib of Beef

By Robert Gayer

Prim age Prim Rib , 22 pounds , cut off the bone then rapped in Bacon and tie the bones back on . Rub the rib down with a little coffee, Sea Salt fresh ground pepper, Garlic powder and Onion powder. Put Olive Oil over roast. Turn on the Trager to smoke lid open after 3 minuets put roast on grill.Let smoke for 2 hours then turn temp to 350 .cooked another 3 hours .Let sit 10 minuets . Cut and enjoy

Serves: 10

Recipe Ingredients

  • 1 tsp Sea Salt, Fresh ground pepper ,Garlic powder,Onion Powder, Fresh ground coffee,
  • 3 tbsp Olive Oil , fresh Parsley

Recipe Instructions

  1. Go to butcher have them cut the bones off the Prim Rib ,Then have them rap the roast in Bacon, Then tie the bones back on the roast .
  2. Take the roast and put on a baking pan ,rob the coffee on the roast . The sprinkle salt and pepper over the roast .Sprinkle garlic and onion powder on the roast. Pour Olive Oil on roast and free parsley on top . Turn of Targer set to smoke after 3 minuets put roast on grill Smoke for 2 hours then turn up to 350 cook another 3 hours. Take roast off and let sit for 10 minuets with foil over the top . First cut off the bones put on the side, Then cut the roast in 1 in cuts add to a serving dish .Put the ribs around the rim of the dish. Add your favorite gravy over top serve and enjoy .
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Home Run Ribs

By Brandon Dreiling

This dry rub is great for steak, pork or beef ribs, chicken and more. It is a full-flavored blend of spices and herbs with just enough of a kick to have you go back for seconds - or thirds. For a bit more of a kick add some barbecue sauce with a twist.

Serves: 6

Recipe Ingredients

Dry Rub

  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp black pepper
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp dried thyme leaves
  • 1 tbsp dried oregano leaves
  • 2 tsp chili powder

Sauce

  • 2 cup Sweet Baby Ray's original BBQ sauce
  • 2 tbsp apple cider vinegar

Recipe Instructions

  1. Combine all of the dry ingredients - except the salt to make the rub. Leftover rub can be stored in an air tight container.
  2. Rub it on an hour before grilling or even overnight. Sprinkle the salt on no more than an hour before placing the ribs on the grill
  3. Mix cider vinegar, BBQ sauce and 2 tablespoons of dry rub.
  4. Fire up the Traeger on Smoke with the lid open until fire is established. Smoke the ribs for 90 minutes to two hours.
  5. Lay out a sheet of heavy duty aluminum foil, drizzle sauce on the foil, place the ribs on top. Drizzle the top of the ribs and wrap the ribs. Return the foil wrapped ribs to the grill, set the temperature to 225º, cook for two hours. Set the temperature to 250º and continue to cook the ribs for an additional 90 minutes. Reduce the temperature to 180, remove the ribs from the foil, return them to the grill for 30 minutes.
  6. Drizzle sauce on ribs before serving.
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