SMOKED PRIME RIB

By Sean Martin & Mary Cressler

Votes: 926

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Home Run Ribs

By Brandon Dreiling

Votes: 1028

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About Sean Martin & Mary Cressler

Sean and Mary are a BBQ and wine duo who love cooking outdoors in the Pacific Northwest with their twin pitmasters in training. Sean is an insurance exec by day and pitmaster by night. Coupled with Mary's wine ninja skills they combine forces to make creative dishes from wood smoke.

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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 PRIME RIB

By Sean Martin & Mary Cressler

Prime rib is a big holiday favorite. It’s dramatic. It’s big. It’s delicious. Let’s be honest, it’s also incredibly expensive! So when I talked to Sean, aka the pitmaster, about posting our recipe and technique for smoking prime rib we had to be detailed. If someone is going to commit to cooking this epic dish for family or friends this holiday season they need to be confident they can pull it off, right?

Serves: 6

Recipe Ingredients

For the Prime Rib:

  • 5 lbs Prime Rib or rib roast
  • 1/4 cup extra virgin olive oil
  • 2 tsp coarse ground pepper
  • 2 tbsp kosher salt

For the Herb Paste:

  • 3 piece cloves of garlic
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tbsp fresh sage
  • 1/4 cup extra virgin olive oil

Recipe Instructions

For the Prime Rib: Instructions:

  1. Preheat Smoker to 225 degrees.
  2. Trim excess fat off of meat, rinse with cold water and pat dry.
  3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
  4. Place the rib roast on the smoker bone side down (acts as heat shield).
  5. Check temperature in the center of the meat to desired doneness. I like 125 degrees. (This should take roughly 3-4 hours for a 5 lb prime rib). Always use a good thermometer to check the meat for doneness.
  6. Remove from smoker and let sit for 20 - 30 minutes.
  7. Slice and serve.

For the Herb Paste: Instructions:

  1. Place everything into a food processor and pulse a few times until combined into a chunky paste.
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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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