When ready to cook, start the Traeger according to grill instructions. Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.
First step is to truss your prime rib since we went with the boneless option. That will help it keep shape and cook evenly.
Apply a very heavy coat of salt to the entire roast. Let the salt sit for one hour and then wash it off and pat it dry.
Apply Meat Church Holy Cow rub liberally on all sides of the meat. It's hard to put too much on as we want to form a great bark. Remember, this cut is so big that there will not be much crust in many bites.
Next, come back over the entire rib roast with a heavy coat of our Gourmet Garlic & Herb. Let these two rubs sit and adhere for 15 – 20 minutes.
Place your rib roast on the Traeger. Optionally you can baste it every 45 minutes with Worcestershire sauce, beef stock or even water. We are targeting medium rare in the middle which is 130-135 degrees F.
Therefore, continue to cook your rib roast until you reach an internal temperature of 125 degrees F in the middle. Keep in mind the outer edges will be further along. The ends will be closer to medium. Remove the meat from the cooker when that temperature is obtained. Tent the meat with aluminum foil and allow it to rest at least 10-15 minutes.
I prefer to top the rib roast with a high grade butter. Let this butter melt down over your prime rib it rests. The meat will continue to rise another 5 degrees to a final product of 130 degrees F. Slice the roast and serve. Enjoy!
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