- Select one 5-7 bone rib roast.
- In a bowl, combine dry ingredients, adding water to mixture - a little at a time - to make a thick paste.
- Lightly mist prime, then add paste in layers to fat cap.
- Paste should be approx. 1/2 inch thick.
- Wrap meat in plastic and refrigerate overnight.
- The next day, start tyour Traeger on "medium".
- Put prime on grill, fat side up.
- Place meat thermometer directly into center of the prime rib.
- Approx. every 1/2 hour, lightly mist salt crust with water to keep it from drying out.
- After 3 hours, switch to "smoke" and cook for 1 hour.
- Return to "medium" to finish, or until thermometer reads 145 degrees F.
- Remove from grill, tap off salt crust. Allow prime to "sit" for 15 minutes before carving.
| Ingredients |
|---|
| 2 C. Kosher salt |
2 T. black pepper |
| 4 T. garlic powder |
2 T. Traeger Pork & Poultry Rub
or 2 T. Traeger Prime Rib Rub |
Serves 8-12. Recommended pellets: 50/50 mixture of Maple & Hickory
- Look for balance in fat to meat to bone.
- Leave fat cap on meat, but trim to 1/8 inch thick.
- Cook Prime Rib bone side down.
- For best results, start on "medium". After meat has warmed up, switch to "smoke".
- Place meat thermometer directly into center of the prime rib.
- When it reaches 140 degrees, it's ready to pull of the grill.
- Let your prime rib sit approximately 15 minutes before carving. This allows the juices to settle down.
- Always use Traeger Prime Rib Rub for best flavor. A little goes a long way.
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