Christmas Prime Rib

I’ve been lurking here for a while and finally decided to share my Prime Rib roast from this past Christmas. It was absolutely incredible!

I’m trying to remember all the specifics, but now that it’s been 2+ months, I can’t recall exactly how I prepared it. It was something similar to the following:

Patted a 4 rib roast dry, covered in salt, and placed on a raised wire rack on a baking sheet to sit in the fridge for 18 hours. Removed from fridge and rinsed.

Made a rub using garlic, butter, and Traeger Black Saskatchewan & Prime Rib seasonings. Coated the roast in the 2 seasonings, then slathered it in the garlic butter rub. Let it sit in the fridge overnight, then pulled it out to sit at room temperature for a couple hours.

Smoked on my Traeger Ironwood 650. Started out at 450° for around 30-45 minutes to get the crust to develop. Dropped down to 225° super smoke, let it run there until internal temp hit 128° ish. Pulled, covered in a foil tent and let it rest for 30 minutes.

Final temp was right around 132°. Would spend $150 again!