1. Select one 5-7 bone rib roast.
2. In a bowl, combine dry ingredients, adding water to mixture - a little at a time - to make a thick paste.
3. Lightly mist prime, then add paste in layers to fat cap.
4. Paste should be approx. 1/2 inch thick.
5. Wrap meat in plastic and refrigerate overnight.
6. The next day, start tyour Traeger on "medium".
7. Put prime on grill, fat side up.
8. Place meat thermometer directly into center of the prime rib.
9. Approx. every 1/2 hour, lightly mist salt crust with water to keep it from drying out.
10. After 3 hours, switch to "smoke" and cook for 1 hour.
11. Return to "medium" to finish, or until thermometer reads 145 degrees F.
12. Remove from grill, tap off salt crust. Allow prime to "sit" for 15 minutes before carving.

Serves 8-12. Recommended pellets: 50/50 mixture of Maple & Hickory

1. Look for balance in fat to meat to bone.
2. Leave fat cap on meat, but trim to 1/8 inch thick.
3. Cook Prime Rib bone side down.
4. For best results, start on "medium". After meat has warmed up, switch to "smoke".
5. Place meat thermometer directly into center of the prime rib.
6. When it reaches 140 degrees, it's ready to pull of the grill.
7. Let your prime rib sit approximately 15 minutes before carving. This allows the juices to settle down.
8. Always use Traeger Prime Rib Rub for best flavor. A little goes a long way.

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