Traeger Smoked Prime Rib Recipe

Juicy Traeger smoked prime rib roast with herb crust on a Traeger pellet grill, ideal for festive holiday dinners.
Prep Time 25 mins
Cook Time 5 hrs
Total Time 5 hrs 25 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 12
Calories: 320
Description

This easy smoked prime rib recipe serves twelve and features a bone-in standing rib roast seasoned with a garlic herb rub and slow-smoked on a Traeger pellet grill until it’s irresistibly tender, juicy, and full of smoky goodness.

Ingredients
  • 10 lb bone-in standing prime rib roast
  • 5 tablespoons of kosher salt
  • 5 tablespoons of freshly ground black pepper
  • 3 tablespoons of fresh rosemary leaves, finely chopped
  • 3 tablespoons of fresh thyme leaves, finely chopped
  • 2 tablespoons of granulated garlic (or garlic powder)
  • butcher's twine or kitchen twine
How to Smoke Prime Rib (Step-By-Step Instructions)
  1. 1
    Trim and Prepare the Prime Rib
    • Start with a high-quality standing rib roast.
    • Trim the outer fat layer down to about ¼ inch thick.
    • This helps the fat render slowly during the long smoke while keeping the roast moist and self-basting.
    • If your prime rib is boneless or the bones were separated by the butcher but not tied back on, use butcher’s twine to tie the roast firmly at 2-inch intervals along its length.
    • This helps the roast hold its shape for even cooking and easier carving.
  2. 2
    Make the Garlic Herb Dry Rub
    • In a small bowl, combine kosher salt, black pepper, rosemary, thyme, and granulated garlic or garlic powder.
    • Mix well to create a balanced dry rub for seasoning.
    • Then coat the roast generously, pressing the rub into all sides and crevices for even coverage.
  3. 3
    Let It Rest at Room Temperature
    • Let the seasoned roast sit uncovered at room temperature for 1½ to 2 hours before smoking.
    • This allows the meat to temper for an even edge-to-edge cook and helps prevent a gray, overcooked band beneath the crust.
  4. 4
    Preheat and Prepare the Smoker
    • Preheat your pellet grill to 225°F (you can go up to 250°F for a slightly faster cook, but lower temperatures produce a deeper smoke flavor).
    • Close the lid and let the smoker preheat for about 15 minutes, ensuring the temperature is stable and the smoke runs clean.
    • Use hickory or pecan pellets for the best complement to the rich beef flavor.
  5. 5
    Smoke the Prime Rib
    • Place the seasoned roast bone-side down directly on the grill grates.
    • If your prime rib is tied with butcher’s twine, make sure it stays snug to help the roast hold its shape during cooking.
    • Insert a digital probe into the thickest part of the roast, avoiding the bone to ensure an accurate reading.
    • Close the lid and smoke the roast until the internal temperature reaches 125°F (52°C) for a perfect medium-rare finish.
    • This typically takes 5 hours for a 10-pound roast.
    • Avoid opening the lid unnecessarily, as heat loss and temperature swings can extend the cook time and reduce smoke penetration.
  6. 6
    Rest Before Searing
    • Once the roast reaches an internal temperature of 125°F (52°C), immediately remove it from the smoker and place it on a cutting board.
    • Loosely tent with aluminum foil and let it rest for 20 minutes.
    • This rest lets the surface heat dissipate and the temperature stabilize, ensuring a perfect medium-rare finish.
  7. 7
    Prepare the Smoker for Searing
    • While the roast rests, raise the pellet grill temperature to 450°F (or at least 400°F).
    • Close the lid and let it preheat until fully stabilized.
  8. 8
    Sear the Smoked Prime Rib
    • Remove the foil completely, then place the roast back on the hot pellet grill.
    • Close the lid, and sear for 10 to 15 minutes, rotating halfway through.
    • Sear until the internal temperature reaches 130°F to 135°F for medium-rare or 140°F for medium.
  9. 9
    Rest the Roast
    • Remove the smoked rib roast as soon as it reaches the desired sear temperature.
    • Cover it tightly with heavy-duty aluminum foil and let it rest for at least 30 minutes.
  10. 10
    Slice and ServeSmoked rib roast with a tender, medium-rare interior and a perfectly smoky crust, ideal for holiday dinners and gourmet presentations.
    • After the final 30-minute rest, carefully remove the foil and snip off the butcher’s twine.
    • Transfer the roast to a large cutting board with the bones facing down (if bone-in).
    • Use a sharp carving knife to cut along the bones to separate them cleanly from the meat.
    • Then slice the smoked prime rib roast into thick, even portions about ½ to ¾ inch thick.
    • Arrange the slices on a warm platter and drizzle with au jus or serve alongside creamy horseradish sauce for the perfect finishing touch.
    • Garnish with a few sprigs of fresh rosemary or thyme if desired, and serve immediately while warm.

Nutrition Facts

Servings 12

Serving Size About 8 oz (227 g) per person

Amount Per Serving
Calories 640kcal
% Daily Value *
Total Fat 48g74%
Saturated Fat 12g60%
Cholesterol 165mg56%
Sodium 250mg11%
Potassium 600mg18%
Protein 46g92%
Vitamin A 220 IU
Calcium 40 mg
Iron 3.8 mg
Zinc 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Always rely on internal temperature rather than cooking time, since factors like shape, marbling, and bone structure affect how evenly the roast cooks.
  • The smoked prime rib’s internal temperature will rise 5 to 10 degrees after searing due to residual heat, so pull it slightly early to avoid overcooking.
  • Rest the roast twice, first for 20 minutes before searing and again for 30 minutes afterward, to stabilize heat, retain juices, and ensure a tender, perfectly cooked result.
  • Watch the fat cap closely during searing, and loosely tent any spots that start to burn to prevent bitterness and preserve flavor.
Read it online: https://tinakitchen.com/recipe/traeger-smoked-prime-rib/

We hope you enjoy making this recipe.

Happy cooking!