Didn’t really get the sear I was looking for but the taste was definitely there. I took them off at 120 internal (setting was 225), cranked it to 450 and put them back on for 2.5 minutes each side. Used Heath Riles Garlic Butter seasoning (family wasn’t expecting the heat from the seasoning). I didn’t let them rest for too long about 3-4 minutes because of the rest waiting for it to get up to 450 temp. End result: Family and I were satisfied.
by wheresthetvremote
5 Comments
Hey! It looks like you posted an image!
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Traeger on!
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Gotta bust out a cast iron or something for that crust. I have a blackstone that I’ll set up once I get to around 120 or so and then sear it off to medium, works like a charm.
If you’re not willing to reverse sear with the cast iron, I would recommend pulling at 100-110 internal temp and doing a longer cook at 450
Looks great. After cooking 3 – 4 times a week for 24 months I moved up north 4 months ago and left my Traeger in storage 5 hours away. I am picking up in two days and will celebrate by smoking my first prime rib! I’ll post photos. Happy Smoking.
A grill grate will solve that problem. Heating to 450-500 will result in grill grate about 600-700ish. Perfect for the sear.