- If the roast has a fat cap more than ¼ inch thick, trim it with a sharp knife or ask your butcher to do it for you then tie the roast between the bones with butcher’s twine (this discourages the eye of the meat from separating from the cap)
- In a small bowl, whisk together the horseradish, Dijon mustard, Worcestershire sauce, garlic, thyme, and rosemary (if the dried rosemary stems are too long, chop them up before adding)
- Slather the outside of the roast with the mustard paste and season generously with Traeger Prime Rib Rub (or seasoning of your choice) on all sides, then refrigerate uncovered for up to 8 hours
- When ready to cook, set temperature to 250 degrees and preheat smoker with the lid closed for 15 minutes, then place the prime rib directly on the grill grate, fat side up
- Roast for 3 ½-4 hours, or until the internal temperature of the meat reaches your preferred doneness (the tip of the meat thermometer should be in the center of the meat)
- Transfer meat to a cutting board, preferably one with a deep well so you don’t lose the juices, and loosely tent the meat with foil (allow meat to rest for 30 minutes)
- To carve, remove the twine then use a sharp knife to remove the rack of bone following the curvature of the meat
- Carve the meat against the grain into ½ inch thick slices, serve with horseradish if desired, then enjoy!
From 1855 Ambassador Michelle Derks @grill_full_of_happiness.