Elkaddict
Well-Known Member
Patted dry with paper towels, rubbed Traeger Prime Rib Rub. Smoked 8 pounder 4 hrs at 225 until interior temp was 138 (we have guest who prefer medium). Served with sweet corn, Hawaiian rolls, smashed taters and fresh fruit. It was a real hit for guest (because of ongoing health challenges I can't eat more than a few bites of anything but it was great) I keep going back and forth between brisket and prime rib as my favorite smoked fare. It will be even better tomorrow as smoke flavor really sets in.![IMG_0481.JPG IMG_0481.JPG](https://deerhunterforum.com/data/attachments/9/9762-f543b1055c3ef0d0884d7d5b57536532.jpg)
![IMG_0481.JPG IMG_0481.JPG](https://deerhunterforum.com/data/attachments/9/9762-f543b1055c3ef0d0884d7d5b57536532.jpg)