Smoked Prime Rib

Ingredients

• 6-8 Pounds Prime Rib (bone-in)
• 1 Tablespoon Kosher Salt
• 1 teaspoon Black Pepper (freshly cracked)
• 3 Tablespoon Dijon Mustard
• 1 Tablespoon Worcestershire
• 5 Cloves Garlic (minced)
• 2 teaspoons Rosemary (fresh, chopped)

Instructions

1. 1

   Cut just into the fat pad on top of the meat at a diagonal and then turn the opposite direction and cut again to make a diamond pattern.

2. 2

   Rub the salt and pepper all over the meat and place in the fridge for 12-24 hours.

3. 3

   In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, garlic, and rosemary.

4. 4

   Rub the outside of the roast with the mustard paste.

5. 5

   Set the Traeger to 250℉ and preheat, lid closed for 15 minutes using apple wood and hickory pellets.

6. 6

   Put the prime rib directly on the grill grate, fat-side up. Roast for 3-1/2 to 4 hours, or until the internal temperature of the meat reaches 125-130℉ for rare, or for medium-rare, 135℉. Do not overcook.

7. 7

   Remove to a cutting board and tent with foil for 20-30 minutes, slice and serve.