Étapes

• Step 1

  When ready to cook, set Traeger temperature to 275˚F and preheat, lid closed for 15 minutes.

  275 ˚F / 135 ˚C

  Super Smoke

• Step 2

  Truss your prime rib, since using the boneless option. This will help keep its shape and cook evenly.

  Ingrédients

  • 1  (8-10 lb) boneless rib-eye roast, choice grade or higher

• Step 3

  Apply a very heavy coat of salt to the entire roast. Let the salt sit for one hour, then wash it off and pat it dry. Apply Meat Church Holy Cow BBQ 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.

  Ingrédients

  •  sel cachère

  • As Needed Meat Church Holy Cow BBQ Rub

• Step 4

  Next, come back over the entire rib roast with a heavy coat of Meat Church Gourmet Garlic and Herb seasoning. Let these two rubs sit and adhere for 15 to 20 minutes.

  Ingrédients

  • As Needed Meat Church Gourmet Garlic and Herb Seasoning

• Step 5

  Place your rib roast on the Traeger.

  275 ˚F / 135 ˚C

  Super Smoke

• Step 6

  If you'd like, you can baste it every 45 minutes with Worcestershire sauce, beef stock or even water.

  Ingrédients

  •  sauce Worcestershire

  •  beef stock or water, optional

• Step 7

  We are targeting a medium-rare cook in the middle which is 130˚F to 135˚F. Therefore, continue to cook your rib roast until you reach an internal temperature of 125˚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 grill when that temperature is obtained.

  275 ˚F / 135 ˚C

  125 ˚F / 52 ˚C

  Super Smoke

• Step 8

  Tent the meat with aluminum foil and allow it to rest for at least 10 to 15 minutes. I prefer to top the rib roast with a high-quality butter. Let this butter melt down over your prime rib as it rests. The meat will continue to rise another 5˚F to a final temperature of 130˚F.

  Ingrédients

  • 3 Tablespoon Beurre