• Smoked Prime Rib by Matt Pittman
 
  • Smoked Prime Rib by Matt Pittman
 

Smoked
Prime Rib
by Matt Pittman

0.0
0.00Smoked Prime Rib by Matt Pittman
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  • Difficulty2/5
  • Prep time5 mins
  • Cook time3 hrs
  • Serves8 - 12
  • HardwoodMesquite

Tender prime rib is given a Meat Church rub crust and slow-roasted over mesquite for a kick of bold flavor. Pro tip from Matt-- melt a generous amount of butter over it while it rests after cooking to take this roast to the next level.

Ingredients

  • 8-10 LB BONE-IN RIB-EYE ROAST, CHOICE GRADE OR HIGHER
  • KOSHER SALT
  • MEAT CHURCH HOLY COW RUB
  • MEAT CHURCH GOURMET GARLIC & HERB RUB
  • BUTCHER’S TWINE
  • 3 tbsp GOOD BUTTER
  • 8-10 LB BONE-IN RIB-EYE ROAST, CHOICE GRADE OR HIGHER
  • KOSHER SALT
  • MEAT CHURCH HOLY COW RUB
  • MEAT CHURCH GOURMET GARLIC & HERB RUB
  • BUTCHER’S TWINE
  • 3 tbsp GOOD BUTTER

Preparation

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! 

This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty2/5
  • Prep time5 mins
  • Cook time3 hrs
  • Serves8 - 12
  • HardwoodMesquite