Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. ?

Traeger and Prime Rib


Recommended Posts

I am doing a Prime Rib for Christmas on my mother-in-laws Traeger. Boneless, 16 lbs, lip on.

Weather is supposed to be 40 degrees. I want a piece of meat that is rare, with just a hint of smoke. I have done numerous ribs in the oven, but wanted something different. Considering the price of the hunk of beef, I just want to make sure I do it right.

Any suggestions, hints, past experiences you would like to share, I would appreciate it greatly.

Merry Christmas to everyone in the best forum (or at least my favorite...whenever I get stumped on what to make for eats, this is always my first stop). There are some world class cooks back here. Thirdeye...if you happen to be in Nebraska for Christmas, I will certainly give you a "King" cut and more for going ahead and just making this for me laugh

Link to comment
Share on other sites

Join the conversation

You can post now ↓↓↓ or ask your question and then register. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.