Prime Rib Trager Vs Sous Vide showdown

Yesterday, I decided to have a grill off between my equipment. I have a pro 575, and an inkbird sous vide.

Prime Rib #1: 6lbs, spicy brown mustard binder with a prepackaged prime rib herbal seasoning from store. Vacuum sealed for 24 hours. Placed on Traeger at 500° for 30 mins then resealed with butter for 6 hours at 133°.

Prime Rib #2: 4.5 lbs, spicy brown mustard binder with a prepackaged prime rib herbal seasoning from store. Vacuum sealed for 24 hours. Placed on Traeger at 500° for 30 mins then smoked at 225 for 4 hours. Got to 130° faster than I anticipated, so then sealed in bag with butter and into water bath for last 2 hours to keep at temp till dinner. (Yes that kinda throws off the results, no I'm not submitting this to the journal of smoking)

Both were placed on gas grill at 600 to sear 2 mins per side 15 mins before dinner was served.

Results:
Traeger color not that vibrant pink I wanted but the outside presentation was incredible. When I probed it, the traeger thermo said 120 but my digital said 134 (always double check the built in probe).

Sous Vide had a perfect texture and color throughout.

Overall: Traeger wins hands down with the additional smokey flavor profile. The meats textures were almost identical, but the smoke added just the right touch to the meat to put it over the edge. The Sous Vide was definitely more set it and forget it, and it really brought out the true taste of the meat, but being on the traeger out it over the edge.

Next time: I'd smoke to get it to 120, or at least 4 hours after searing, then sous vide for another 4 or so hours to get the color and texture that I'm looking for.