Select a “USDA Prime” rated prime rib. Even though it’s called “Prime Rib” the name is misleading. The “prime” in “prime rib” refers to the cut itself – NOT the USDA grading. There are 3 different quality levels to choose from: Prime, Choice and Select. Avoid select at all...
This prime rib roast was also between 7-8 pounds; we put the Traeger Prime Rib Rub on it and baked it with the lid. We set the temperature at (250°F) = (121°C) degrees, which took about six hours too. We like ours rare to medium-rare. My grandson, Max, said he could cut ...
Let rib sit overnight with rub. Remove wood box from smoker and preheat to 250 degrees (takes about 35 minutes). Put 4 fresh twigs of rosemary and 1 clove of garlic in wood box. Put wood box and rib in smoker. Smoke/cook at 250 for 12 minutes per pound. After cook time, turn o...
Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes of cooking time per pound of prime rib. Once the thermometer hits 120°F, remove the roast from the oven...
I put the prime rib in and after about 3 hours raised it to 210. I pulled it from the smoker at 120 degrees and wrapped and put in the cooler. My hold until dinner was longer than anticipated and by dinner the PR was at about 140. ...
While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person. A bone-in standing rib roast will feed about two people per bone. But if the ro...