And it was very satisfactory.
I got it from Snake River Farms, and pretty much followed Meathead’s advice (https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/) for the process, but skipped making gravy or putting special seasoning on – just salt and pepper. Smoked on the Traeger at 230 until it hit 115, then finished the crust on a gas grill turned up all the way. Final temp before slicing was 131. Will definitely do this one again.
by chrismasto
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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