Smoked Prime Rib

[Elkaddict]

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.

 

[Mennoniteman]

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.View attachment 9426

Sounds like quite a spread. I hope your health Improves.

 

[Buckly]

I might try this soon. What flavor smoke did you use?

 

[Elkaddict]

Hickory

 

[Chummer]

If you can find it try a tri tip. My grocery store started carrying it but I don't think anyone knows what it is because it is always on clearance. Smoke it to medium rare.

 

[Elkaddict]

Years ago, Costco carried them. Apparently no longer. Great a cut of meat for the $.

 

[Satguy]

That looks delicious.

 

[Triple C]

Elk...That looks off the charts good! Bout the only thing I haven't cooked on the Traeger is a prime rib roast. That is going on my "to do" list. Good stuff!

 

[ShotEmHot]

That looks amazing! I love smoked ribs!

 

[lakngolf]

Elk, have you posted your brisket recipe/process?

 

[Elkaddict]

Really simple. I prefer 8-9lb briskets. Traeger beef rub, prime rib rub or just coarse salt and pepper. Smoke at 225 until thickest part hits 170. Wrap in foil, covering with Sweet Baby Rays and honey. Depending on when I want it done, set temp at 205-225. Cook until it hits 200-203 internally. Pull, cover wrapped foil with several bath towels and let stand for at least 40min (it will stay hot for several hours). It can be cooked quicker....but I’m content with how it’s turning out. Typically smoke from 7am to 1pm, pull from oven at 4:30- 5:30. It is presently my favorite way to cook beef. Some prefer more bark and smoke longer. Because it’s already so flavorful, I opt for more tender. YMMV.

 

[Brow_Tine]

That looks mouth watering! Good job Sir!

 

[THE LLC]

I knew I shouldn't have opened this thread.

 

[farmhunter]

Very nice - looking at a Traeger now


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