Traeger x Williams Sonoma Prime Rib Seasoning

Traeger Grills makes more than top-of-the-line barbecues ­– the Salt Lake City company also creates outstanding sauces and seasonings for grilled meat. Crafted with the finest ingredients, this aromatic blend features garlic, smoked paprika, tomato, red bell pepper and a touch of sugar. To bring smokehouse flavor to prime rib, rub the aromatic seasoning on the meat before grilling or roasting.

• 6 oz.
• Made in USA with American and imported ingredients.

• Salt, garlic, spices, onion, sugar, tomato powder, sunflower oil, smoked paprika, silicon dioxide (anti-caking agent), maltodextrin, red bell pepper, yeast extract, citric acid, extractives of paprika, natural smoke flavor (soybean oil, natural hickory smoke flavor).
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, dairy, tree nuts, soy, sesame, mustard.

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Traeger Prime Rib Roast

Prep Time:  5 minutes

Cook Time:  4 hours

Pellets:  Cherry

Ingredients:

1 bone-in prime rib roast, 5 to 7 lb. (2.5 to 3.5 kg)

Williams Sonoma by Traeger Prime Rib Rub as needed

Directions:

Coat the roast evenly with the prime rib rub. Wrap in plastic wrap and refrigerate for 24 hours.

Set the temperature on a Traeger wood pellet grill to 500°F (260°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

Place the roast, fat side up, directly on the grill grate, close the lid and cook for 30 minutes. (Starting the roast at a higher heat will help it develop a crispy, rendered crust.)

After 30 minutes, reduce the grill temperature to 300°F (150°C). Continue to cook until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 120°F (49°C) for rare, 130°F (54°C) for medium-rare or 140°F (60°C) for medium, about 3 hours. After 2 hours, start checking the internal temperature in 30-minute increments throughout the duration of the cooking. The cooking time will vary depending on the size of the roast and the desired internal temperature.

Transfer the roast to a carving board and let rest for 30 minutes before carving. Carve the roast into slices and serve. Serves 8 to 10.

Recipe courtesy of Traeger Grills