Prime Rib on a Pellet Grill: A Step-by-Step Guide

Smoking a prime rib is an exquisite way to elevate your culinary skills and create a memorable feast. This method of slow-cooking over hickory wood not only imparts a rich, smoky flavor but also ensures the meat is tender and juicy. This guide will walk you through the process of preparing and smoking a prime rib to perfection.

Ingredients

To achieve the best results, you’ll need the following ingredients:

• 1 (8-10 lb) 4-bone prime rib roast
• 3 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, mashed to a paste
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Traeger Prime Rib Rub or coarse salt and freshly ground black pepper
• Prepared horseradish, for serving (optional)

Preparation

1. Trim and Tie the Roast: If the fat cap is thicker than 1/4 inch, trim it down. Tie the roast between the bones with butcher’s twine to prevent the eye of the meat from separating from the cap.
2. Create the Rub: In a small bowl, mix Dijon mustard, Worcestershire sauce, mashed garlic, thyme, and rosemary. Finely chop the rosemary if the leaves are long.
3. Season the Roast: Coat the roast with the mustard paste and generously season with the prime rib rub or salt and pepper. Refrigerate uncovered for 8 hours to let the flavors penetrate the meat.

Smoking Process

1. Preheat the Grill: Set the Traeger grill to 250℉ and preheat with the lid closed for 15 minutes.
2. Insert the Probe: Insert the probe into the center of the prime rib, avoiding bones and large pockets of fat.
3. Smoke the Meat: Place the prime rib on the grill grates, fat-side up. Smoke until the internal temperature reaches 125℉-130℉ for rare, or 135℉ for medium-rare, approximately 3.5 to 4 hours.
4. Rest the Meat: Transfer the roast to a cutting board, tent with foil, and let it rest for 30 minutes.

Carving and Serving

1. Remove the Twine: Cut and discard the butcher's twine.
2. Carve the Meat: Use a sharp knife to remove the rack of bones, following the curvature of the meat. Slice the meat against the grain into 1/2-inch-thick slices.
3. Serve: Accompany the prime rib with prepared horseradish if desired.

Perfect Side Dishes

A prime rib dinner is incomplete without the right sides. Consider pairing your smoked prime rib with these complementary dishes:

• Smoked Scalloped Potatoes: Cheesy, creamy, and infused with cherry wood smoke, these potatoes are baked to perfection in a cheddar cream sauce.
• Whole Roasted Cauliflower with Garlic Parmesan Butter: This flavorful cauliflower dish is anything but bland, making it a delightful vegetable side.
• Butter Braised Green Beans: Grilled with a touch of hardwood smoke, these green beans are a delicious and simple addition to your meal.

Conclusion

Smoking a prime rib may seem daunting, but with the right techniques and ingredients, you can create a show-stopping dish that will impress your guests and become a highlight of your culinary repertoire. Embrace the process, and enjoy the deep, smoky flavors that only a Traeger grill can provide.