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Traeger and Prime Rib

prov1900

By prov1900
in Cooking and Sharing Recipes

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prov1900

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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

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