Smoked Traeger Prime Rib

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This Traeger smoked prime rib delivers exceptional flavor with minimal effort. My simple rub creates a delicious crust while slow smoking keeps the meat tender and juicy. It’s a foolproof method that transforms this premium cut into something truly spectacular—no fancy ingredients required.

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Traeger Prime Rib Roast

Don’t save prime rib just for the holidays. This straightforward smoking method is so reliable you’ll want to make it year-round. The Traeger adds a subtle smokiness that enhances the beef’s natural richness without overpowering it. The rub forms a beautiful crust while the gentle heat ensures edge-to-edge perfection, making this impressive centerpiece easier than you might think.

What You Need

Bone-In Prime Rib Roast
Olive Oil

For The Dry Rub:

Kosher Salt
Coarse Black Pepper
Garlic Powder
Onion Powder
Dried Rosemary, Crushed
Dried Thyme
Paprika
Cayenne Pepper (Optional)
Brown Sugar

How to Make Traeger Prime Rib

Step 1: Prepare the Dry Rub

Mix all the ingredients for the rub in a bowl until well combined.

Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature. Pat dry thoroughly with paper towels to ensure the rub adheres.

Step 2: Apply the Dry Rub

Brush the roast with two tablespoons of olive oil, then generously coat all sides with the dry rub mixture, pressing it firmly into the meat to create a flavorful crust.

Step 3: Preheat the Traeger

Set your Traeger to 225°F and let it preheat for 15 minutes with the lid closed.

Step 4: Smoke the Prime Rib

Place the seasoned prime rib on the grill grates, fat side up. If you have a meat probe, insert it into the center of the roast for accurate temperature monitoring.

Step 5: Rest the Meat

Once the prime rib reaches your desired internal temperature;
Rare (120-125°F): 25-30 minutes per pound
Medium-rare (130-135°F): 35-40 minutes per pound
Medium (140-145°F): 40-45 minutes per pound

Then remove it from the grill, tent loosely with foil, and let it rest for 20-30 minutes. The temperature will rise 5-10 degrees while resting.

After resting, carve the prime rib into slices against the grain and serve with your favorite sides.

What Temperature to Smoke Prime Rib At

Smoke your prime rib at a consistent 225°F throughout the cooking process. This low temperature allows the smoke flavor to penetrate the meat while slowly cooking it to perfection without drying out the exterior.

Plan to smoke your prime rib for approximately 35-40 minutes per pound at 225°F. For example, a 6-pound prime rib will take about 3.5-4 hours to reach medium-rare. However, always cook to temperature, not time, as smoking times can vary based on the shape of the roast, outdoor temperature, and grill consistency.

Smoked Prime Rib Internal Temperature Chart

For a 5-7 pound prime rib, approximate times per pound

Medium-Well (150-155°F): 45-50 minutes per pound

Rare (120-125°F): 30-35 minutes per pound

Medium-Rare (130-135°F): 35-40 minutes per pound

Medium (140-145°F): 40-45 minutes per pound

Remember that these times are estimates. Always use a meat thermometer for accuracy.

How To Store Leftovers and Reheat

Wrap leftover prime rib tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze portions for up to 3 months.

To reheat without drying out, slice the cold prime rib and place the slices in a baking dish with a splash of beef broth. Cover tightly with foil and heat in a 250°F oven until just warmed through (about 10-15 minutes).

Alternatively, for a quick reheat, place slices in a skillet with a bit of butter over medium-low heat, warming each side for 1-2 minutes. Avoid microwaving as it can make the meat tough.

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Smoke On!

Charlie

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