Step 1

Take the prime rib roast out of your fridge, and set on the counter to allow to come up to room temperature for about 30 minutes to an hour. This will help the roast cook more evenly.

Step 2

When ready to cook, set the Traeger or Pellet Smoker temperature to 250℉ and let it ignite. When smoke is coming out, shut the lid and preheat with the lid closed for 15 minutes or so. You should see some blue smoke, and the temperature should remain steady.

Step 3

While the grill preheats, trim any excess fat off the roast if needed. And tie the bones on if the butcher did not do this for you. Excess fat is if there is any fat over 1 inch in thickness. Otherwise, leave fat on the roast, as it will render as it cooks and baste and flavor your roast as it cooks.

Step 4

Now, either make your own prime rib rub by combining salt, pepper, thyme, and rosemary in a bowl, or use a pre-made prime rib rub. I like the Traeger Prime Rib Rub. Then rub it all over the roast. If it is not sticking well, use a teaspoon or so of oil, rubbed over the roast to act as a glue.

Step 5

Insert a meat probe or meat thermometer into the center of the roast, avoiding the bones and any large pockets of fat. I recommend the Meater brand probe, which connects seamlessly with an app, making cooking and monitoring the temperature easy.

Step 6

Place the roast directly on the pre-heated grill, grill grates, bones down, close the lid, and leave it alone. Let it cook until the internal temperature reaches 115℉, about 3 1/2-4 hours. ** Remember, do not cook based on this estimated time, rather use a meat thermometer to get the best results, this is not a cut of meat you want to take chances with.

Step 7

When roast reaches 115℉, remove the roast from the grill and place on a baking sheet, and cover with foil. Let it rest for 20 minutes.

Step 8

While the roast rests, increase the Traeger temperature to 450°F and preheat with the lid closed. Then make your butter bath by melting butter and stirring in the garlic, salt, and dried parsley.

Step 9

When the 20 minute rest time is up, brush your roast with the butter bath and return the roast to the grill. Be sure your meat probe is in place so you can continue to monitor the internal temperature.

Step 10

Close the lid, and cook your roast an additional 10-15 minutes, rotating halfway, until the internal temperature reaches 125°F for medium-rare or your desired temperature.

Step 11

Remove the roast from the grill and cover with foil, let rest for 30 minutes, the temp will rise about 5 degrees during this time, so keep this in mind when selecting the temp you cook your roast to.

Step 12

Once it has rested 30 minutes, remove the string, and bones, slice and enjoy.