Perfectly Smoked Traeger Prime Rib

4.89 from 92 votes

Reverse seared, moist, and flavorful Smoked Traeger Prime Rib.

Prep Time20

Cook Time5

Resting Time1

Total Time5 20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 528kcal

Wash and dry prime rib, then set it onto a pan. If the roast has a thick fat cap, trim some of the fat from the top of the roast.
Mix kosher salt, freshly ground black pepper, Montreal steak seasoning, and cayenne pepper in a small bowl.
Rub the seasoning into the prime rib. Go a little lighter on the ends, to keep them from being overly salty. Place on a rack over a tray and refrigerate overnight, uncovered.

Prepare Herbed Butter: Add softened butter, herbs, and garlic cloves to a food processor (paid link). Blend until a paste is formed.
Using a spatula, transfer the herb mixture into a small Ziploc sandwich bag and roll it into a log. Refrigerate the herbed butter until needed.

Six hours before you plan on eating the prime rib, pull it out of the fridge along with the butter. Give it 2 hours to come to room temperature.
After the prime rib has rested for 1 hour and 45 minutes, add pellets and set your Traeger or electric smoker to 225℉. Select Super Smoke and preheat for 15 minutes. Spread half of the herbed butter over the prime rib, then place the prime rib on the grill. Insert the probe or a meat thermometer into the thickest part, and set the probe temperature to 110℉.
Begin checking the internal temperature after 3 hours. When the roast reaches 110℉, pull it off the grill and allow it to rest for 15 minutes. Meanwhile, kick up the Traeger's temperature to 450°F.
Before putting the prime rib back on the grill, brush with the remaining herbed butter. Re-insert the probe into the thickest part, and set the probe temperature to 115°F-120°F for rare/medium-rare, 130°F for medium, and 140°F for medium-well. The internal temperature will rise by another 5° during the final resting period.
When the smoked prime rib is ready, remove from the grill and wrap in foil for 15 minutes. If it's going to be a while before you serve it, wrap the foil-wrapped roast in a clean towel and place in a small cooler (without ice) until ready to serve.

When seasoning the roast, use a large cookie tray underneath. The excess seasoning will land in the tray and can be used to season the areas you missed.

It's important to bring the prime rib to room temperature before it is smoked. Smoking a cold roast will add to the cooking time and who needs that?

Do not raise the lid of the smoker while smoking the prime rib. It reduces the temperature inside and adds to the cooking time.

This recipe calls for cooking the meat low and slow. If you want to shorten the cooking time, you can kick up the temperature to 250℉.

If you'd like to make au jus to serve with the sliced Traeger prime rib, smoke the roast in an aluminum pan or tin to collect the yummy juices.

If you decide to debone the prime rib, use butcher's twine to secure the prime rib over the bones so that the roast has a natural rack to stand on as it smokes.

The times in this recipe are estimates, it's best to go by the internal temperature as opposed to cooking time. Give yourself plenty of time as it takes longer to smoke meat during cold temperatures.