Smoked Prime Rib | How To Smoke Prime Rib On A Traeger Pro 780 

I wish I could take all the credit in that but, my butcher once did it like that and it made sense to me then too! Haha.

Heck yeah! What time’s dinner, I’ll be there!

Heck yeah! Let me know how it works out! Man’s make sure your cast is in the smoker the whole time so it gets ripping hot faster!

Thank you!

Thank you!

😆 thanks buddy! Thank YOU for doing it with me, this was a fun cook for sure! Next up, low and slow brisket?? 🤣

Thank you so very much!! Merry Christmas to you and your family as well! Stay safe my friend!

Thank you! Ya gotta do it, it’s fantastic!

Thanks homie! No excuses now, gotta get one under your belt!

Thank you so much!! Merry Christmas to you as well!

Thanks so much, really appreciate it!

Thank you!

Thank you!

Butter is love!! Thanks so much Bobbi!

@@GRodGrills Is there a compound butter recipe?

@Shawn for this one I added about 2 Tblspn of granulated garlic to about a 1/4c of softened butter and mixed it up until fully incorporated. You can use minced garlic and fresh herbs too if you have it.

Thanks brother!

That’s what I like to hear! Thank you so much! Merry Christmas and happy new year to you as well!

Cheers buddy! 🍻

I’m wondering this also

Easy to substitute or omit altogether if you’re allergic. Could go heavier on other herbs or garlic depending on what you like.

Thank you! Using a rack makes it easier to move around in case you el we’d to spin it or even just move it to make room for other food. The pan underneath is mostly just to keep cleanup down but, it also lets you catch drippings for gravy or au jus if you’re making it.

I used dried but you can definitely use fresh if you have. Dried will be more potent so I’d say 1 tablespoon of fresh is about the same of a teaspoon of dried.

Thank you! I cooked it alongside the roast and ate it as a snack. I just leave them on until it’s time to sear and pull them off. They’ll be overdone but they’re so good!

Thank you! I used competition blend from Pit Boss - they’re my go-to pellets for 90% of my cooks.

I don’t exactly recall the weight or time tbh but, if you’re cooking at 250 you should plan for 25-35min per pound.

it was 5 pounds and about two hours at 250 degrees

Absolutely! The 115-120° is Fahrenheit, 46-49°C

Welcome!! Thanks for watching, I appreciate it!

I don’t recall exactly for this particular roast but I’d budget about 25-35min per pound if you’re starting your cook at 225-250°.

No, almost always go from fridge to smoker. There isn’t enough of a difference if you let it sit and you risk more bacteria growth. The most I’ll let red meat sit out is the time it takes the smoker to get up to temperature but that’s about it.

It was just shy of 2hrs, not including rest and sear time.

@@GRodGrills awesome! Thanks so much!

If you’re cooking at 225-250°, plan for 25-35min per pound plus another 20min of rest. Just did one on Christmas and I was about 30min per pound (8.5lb 3 bone prime rib). Will be less if you take the bone off.

Really depends on the size of your roast. It’s usually around 25-35min per pound if you’re smoking at 225-250°F.

Nope. Was perfect for my tastes!

It’s prime rib, has nothing to do with beef grade…