Smoked Prime Rib
A juicy, perfectly cooked and the most crazy flavorful prime rib you will ever make!
Servings: 6
Equipment
Ingredients
- 6-8 Pounds Prime Rib bone-in
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper freshly cracked
- 3 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire
- 5 Cloves Garlic minced
- 2 teaspoons Rosemary fresh, chopped
Instructions
- Cut just into the fat pad on top of the meat at a diagonal and then turn the opposite direction and cut again to make a diamond pattern.6-8 Pounds Prime Rib
- Rub the salt and pepper all over the meat and place in the fridge for 12-24 hours.1 Tablespoon Kosher Salt, 1 teaspoon Black Pepper
- In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, garlic, and rosemary.3 Tablespoon Dijon Mustard, 1 Tablespoon Worcestershire, 5 Cloves Garlic, 2 teaspoons Rosemary
- Rub the outside of the roast with the mustard paste.
- Set the Traeger to 250℉ and preheat, lid closed for 15 minutes using apple wood and hickory pellets.
- Put the prime rib directly on the grill grate, fat-side up. Roast for 3-1/2 to 4 hours, or until the internal temperature of the meat reaches 125-130℉ for rare, or for medium-rare, 135℉. Do not overcook.
- Remove to a cutting board and tent with foil for 20-30 minutes, slice and serve.
Notes
You can reheat prime rib in the oven. Cover with foil and reheat in a 300 degree oven for 20-30 minutes.
Nutrition
Serving: 1slice | Calories: 1365kcal | Carbohydrates: 2g | Protein: 62g | Fat: 121g | Saturated Fat: 50g | Cholesterol: 274mg | Sodium: 1478mg | Potassium: 1045mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 46mg | Iron: 7mg