Elevate your holiday feast with the rich, smoky flavor of a perfectly smoked prime rib. While this meat cut might seem intimidating, our step-by-step guide will walk you through the process of smoking a juicy, tender prime rib on the Traeger grill with ease. Whether you're a seasoned pitmaster or a novice griller, you'll be amazed at the results. Get ready to impress your guests with this recipe for the holidays.

A rib roast, also known as prime rib, is cut from the primal rib section of a cow - typically including six to seven ribs. It can be prepared with bone-in (a standing rib roast) or boneless (easier for carving).

Prime rib is known for its rich marbling, which makes it tender, juicy, and flavorful. When smoked, the fat within the meat melts as it cooks, creating a melt-in-your-mouth texture and a crispy flavorful crust.

What Grade of Prime Rib To Buy

When it comes to buying prime rib, not all cuts are created equal. First off, decide if you’re team bone-in or boneless. Bone-in brings bold flavor and keeps the roast juicy, while boneless is easier to carve and serves up impressive slices. Thickness matters too—go thick for a hearty cut that delivers that juicy, beefy bite Traeger fans crave. And don’t sleep on marbling. Those white streaks of fat are the key to buttery, melt-in-your-mouth perfection.

For top-notch prime rib, look for USDA Prime grade if you can swing it (or even find it)—it’s the gold standard for marbling and tenderness. If that’s not in the budget, USDA Choice still brings the goods. Make sure the meat is bright red with creamy white fat, and avoid anything gray or slimy.

If you want the best cut of prime rib, your neighborhood butcher or farmers market is your best bet for a high-quality roast. Many grocery stores or wholesale clubs like Costco also stock prime ribs though at more competitive prices. Just make sure to check the grade (USDA prime or choice).

How to Prepare Prime Rib for Smoking

Before you start smoking a prime rib, you have to season it first. When it comes to seasoning prime rib, you can keep it simple with good salt and freshly ground black pepper or opt for more flavor with a rub. Traeger's Prime Rib Rub is the MVP, packed with a bold mix of garlic, rosemary, and a hint of paprika and chili pepper. This blend enhances the beef's natural richness and delivers a perfect bark when it hits the smoker.

However, if you're going the DIY seasoning route, use this simple seasoning based on our Traeger Prime Rib Recipe.

Ingredients for Smoked Prime Rib Rub

• 5 tablespoons of kosher salt
• 5 tablespoons of freshly ground black pepper
• 4 tablespoons of chopped fresh thyme leaves
• 3 tablespoons of chopped fresh rosemary leaves

Rub it generously all over your roast to lock in flavor and create a crust that’ll have everyone coming back for seconds.

Smoked Prime Rib Tools

Prep time is also the perfect opportunity to get your BBQ tools ready to go.

• First, you'll need a good internal meat thermometer. Prime rib can smoke up to 5 hours, and fiddling with your grill while checking the temperature will negatively affect your cook. To avoid that, invest in a good wireless meat thermometer like the MEATER that will send you updates as your prime rib reaches the ideal internal temperature.
• Secondly, you'll need some good wood pellets. You'll want a pellet flavor that will bring out the best in your beef - flavors like hickory, mesquite, pecan, or Traeger's Signature Blend will do the trick.

Resting Prime Rib Before Smoking

For the best results, you'll also want to rest your seasoning prime rib before kicking off your cook. By letting your seasoned prime rib rest at room temperature for 1 to 2 hours, you'll give the rub time to work its magic. When it's go-time, the roast will be primed and ready to soak up that wood-fired flavor while staying juicy.

How to Carve Prime Rib

Carving prime rib can be a little intimidating, but with the right approach, it’s simple and ensures you get perfectly sliced portions. Here’s how to do it:

Tools You'll Need:

• A sharp carving knife
• A carving fork (optional)
• A cutting board with a well to catch any juices

Steps:

1. Let It Rest: After smoking your prime rib, let it rest for at least 20 minutes to allow the juices to redistribute. This will keep the meat tender and juicy when you carve it.

2. Position the Roast: Place the prime rib on your cutting board with the fat cap facing up. This helps maintain the meat’s juiciness and makes carving easier.

3. Remove the Bones (If Bone-In): If you’re working with a bone-in prime rib, use the knife to cut between the bones and the meaty eye.This will separate the roast from the bones, leaving you with the beautiful, tender meat. The bones can be reserved for stock or enjoyed as a delicious snack.

4. Slice Against the Grain: Look at the direction the muscle fibers (grain) are running, and slice against the grain to maximize tenderness. Start at one end and make smooth, even slices—aim for ½ to 1-inch thick portions, depending on your preference.By carving against the grain, you ensure each slice is as tender and flavorful as possible, with the perfect amount of crust and juiciness.

5. Serve: Arrange the slices on a platter and serve with au jus on the side for that ultimate, mouthwatering experience.

Once you're done carving and ready to serve, find the best sides to serve with prime rib.

Leftover Prime Rib Ideas

If by chance you have leftover prime rib you're in luck. If you decide not to just eat it cold out of the fridge (a delicious option), you can use the leftover meat to make soups, sandwiches, and more. Read our leftover prime rib article to get some ideas, incuding for what to do with any bones!