Traeger Smoking: Prime Rib Pan Smoking Techniques

Smoking prime rib on a Traeger grill is an excellent way to cook this tender and juicy cut of meat. The first step is to choose the right cut of meat and season it with salt, pepper, garlic, herbs, or a pre-made seasoning blend. The Traeger grill should be preheated to around 225°F to 250°F for a slow and even cooking process, or 350°F for a quicker cook. Place the seasoned prime rib on the grill grate and add your choice of smoking wood chips, such as hickory, oak, cherry, or applewood. Smoke the prime rib for around 4-6 hours or until the internal temperature reaches 125°F to 135°F for medium-rare. Remove the prime rib from the grill and let it rest for 15-45 minutes before carving and serving.

Selecting the perfect cut of meat

Marbling

Marbling refers to the thin streaks of fat that run through the meat. It is crucial for enhancing the flavour, juiciness, and tenderness of the meat. Look for a prime rib roast with a good amount of evenly distributed marbling. The fat will slowly melt into the meat during the cooking process, adding moisture and flavour.

Thickness

When it comes to thickness, opt for a steak that is at least one inch thick. However, some steak masters recommend going for an even thicker cut, ranging from 1.5 to 2 inches. A thicker steak reduces the risk of overcooking and ensures a good sear.

Bone-in vs Boneless

There are differing opinions on whether to choose a bone-in or boneless prime rib. Leaving the bones in provides structure and insulation, allowing for more even cooking. The bones also add flavour to the dish. However, others argue that the bones do not add much flavour, and it is preferable to use them for beef stock or smoke them separately for beef ribs. Ultimately, it is a matter of personal preference.

Weight

The general rule of thumb for prime rib is to plan for one pound of meat per person. A larger roast will take longer to smoke and will yield more servings.

Freshness

Always check the use-by date and ensure the meat is fresh. Fresh beef should have a vibrant cherry-red colour, while pork should have a light pink hue, and lamb should be a bright pink to red. Avoid meat with brown or grey discolouration, as this indicates poor quality or spoilage.

Texture

Good meat should feel firm and soft to the touch, not crumbly or spongy. Stay away from meat that is overly wet or sticky, as this is a sign of low quality.

Packaging

Examine the packaging for any leaks or excess water, as this could indicate improper handling.

Cooking Method

Consider your preferred cooking method when selecting your cut. For pan-frying, choose more tender cuts like rib-eye, porterhouse, or filet mignon. If you plan to slow cook or braise, opt for tougher cuts with more connective tissue, such as chuck roast or lamb shanks.

Price

Discuss your price point with your butcher to find a cut that fits your budget. Prime cuts tend to be more expensive due to their high degree of marbling.

Fat Content

Depending on your preference, you may want to consider the amount of fat in the meat. Fat contributes to the flavour and juiciness of the meat. However, if you prefer leaner meat, you can opt for a cut with less marbling.

By considering these factors, you can select the perfect cut of meat for your Traeger smoked prime rib, ensuring a delicious and memorable dining experience.

Seasoning and preparation

The first step in preparing your prime rib is to trim any excess fat or silver skin. Leaving the bones in will add flavour and act as a built-in roasting rack, so it is recommended to opt for a bone-in roast. If the fat cap is more than 1/4 inch thick, trim it with a sharp knife or ask your butcher to do so.

Next, you'll want to season the meat generously. A classic combination includes salt, pepper, garlic powder, onion powder, and paprika. You can also add other seasonings such as rosemary, thyme, or a pre-made seasoning blend. Rub the seasonings into the meat, ensuring that it is evenly coated.

After seasoning, let the prime rib rest at room temperature for at least 30 minutes to 1 hour before smoking. This helps the meat cook more evenly and allows the seasonings to penetrate.

If you have the time, you can also dry brine the meat a day before. Coat the meat with a binder like Worcestershire sauce, then apply a generous amount of salt and leave it in the refrigerator uncovered for 12-24 hours. This will give the prime rib a delicious crust.

Finally, prepare your Traeger grill by preheating it to the desired temperature, which is usually between 225°F to 250°F for a slow and even cooking process. You can also smoke at 350°F if you want to cut down on cooking time.

Setting up the Traeger grill

Step 1: Unbox and Assemble

Unbox your Traeger grill and grab a friend, as assembly requires two people. You can watch videos online that will guide you through the assembly process. Make sure to download the Traeger app and connect to WiFire during this step as well.

Step 2: Initial Burn and Seasoning

Before you start cooking, you'll need to season your Traeger grill, just like you would season a pan or a new barbecue. This one-time initial burn cycle ensures optimal flavour and calibrates your Traeger to perform at its best.

Step 3: Get to Know Your Grill

Take some time to familiarise yourself with your new grill. Review information on how to use your controller, clear notifications, set up timers, and calibrate your probe. If you plan to use your Traeger grill during the winter, there are specific instructions for cooking in cold weather.

Step 4: Setting Up for Smoking Prime Rib

When you're ready to smoke your prime rib, prepare your Traeger grill for indirect heat. Set up a drip pan in the centre of the grill and fill it with water or apple juice. This creates a humid environment that helps prevent the meat from drying out. Set the grill temperature to 225°F (107°C) for a low and slow smoke. Place the prime rib on the grill grate, ensuring it's away from direct heat.

Step 5: Preheating

Allow your Traeger grill to preheat for about 15 minutes. The preheat time may vary depending on the model of your grill and other factors such as weather conditions and grill cleanliness. Make sure the grill reaches the desired temperature before placing your prime rib on it.

Now that your Traeger grill is set up and ready to go, you can follow the smoking instructions for your prime rib recipe. Remember to always follow food safety guidelines when handling and cooking meat. Enjoy the delicious flavours of smoked prime rib!

Smoking the prime rib

Selecting the Perfect Cut

Firstly, choose a high-quality cut of meat. Opt for a prime rib roast that is well-marbled and has a generous layer of fat covering the surface. This fat will help keep the meat moist and flavourful during the smoking process.

Seasoning and Preparation

Before smoking, season the prime rib generously with a blend of herbs and spices. A classic combination includes salt, pepper, garlic powder, onion powder, and paprika. Massage the seasonings into the meat, ensuring an even coating. Allow the meat to rest at room temperature for at least an hour so that the seasonings can penetrate the meat.

Setting Up the Traeger Grill

Prepare your Traeger grill for indirect heat by setting up a drip pan in the centre. Fill the drip pan with water or apple juice to create humidity and prevent the meat from drying out. Set the grill temperature to 225°F (107°C) for a low and slow smoke.

Place the seasoned prime rib on the grill grate, away from direct heat. Insert a meat thermometer into the thickest part of the meat, being careful not to touch any bones. Smoke the prime rib for 4-6 hours or until the internal temperature reaches your desired level of doneness:

125°F (52°C) for rare

135°F (57°C) for medium-rare

145°F (63°C) for medium

Resting and Serving the Prime Rib

Once the prime rib has reached the ideal internal temperature, remove it from the grill and let it rest for 30-45 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavourful prime rib. Finally, carve the prime rib against the grain into thin slices and serve with your favourite sides.

Serving the prime rib

Once your prime rib is cooked to perfection, it's time to serve it. But before you do, make sure you let the meat rest for 15 to 30 minutes. This is a crucial step as it allows the juices to redistribute, resulting in a more tender and flavourful prime rib.

Now, it's time to carve the prime rib. Using a sharp knife, remove the bones from the roast. Cut along the bones to remove them in one piece. Then, with the bones removed, flip the roast so that the fat side is facing up. Finally, cut the roast into slices, with each slice being around 3/4 to 1 inch thick.

Prime rib is a hearty and flavourful dish, so you'll want to serve it with sides that complement its richness. Here are some side dish suggestions:

• Roasted vegetables
• Mashed potatoes
• Horseradish sauce
• Steakhouse smashed potatoes
• Cheesy gruyere sweet potato stacks
• Green beans and potatoes
• Herb and garlic roasted potatoes
• Herbed focaccia bread

And there you have it! Your prime rib is now ready to be devoured and enjoyed by your guests.

Frequently asked questions