Two Inch Prime Rib Steaks Traeger Style

Two Inch Prime Rib Steaks Traeger Style

Prime rib roast was on sale this week so we up picked a few of them. Patti was thrilled. This was a two bone that I cut into two thick steaks. We seasoned them with fresh ground black pepper and garlic. Then, let them sit in the smoke for about 30 minutes with some sliced onions and garlic before we turned up the heat.  We like these on the rare side.

Prep Time: 5 minutes

Smoke Time: 30 minutes

Cook Time: 25 minutes

Grill: Direct High Heat

Pellets: Oak

Ingredients:

2 bone Prime Rib Roast

Your steak seasoning of choice

Directions:

Cut your roast into 2 steaks. The butcher had already cut the bone off ¾ of the way. I didn’t see him do that. I like to leave on the bone. But, it really doesn’t matter; it is good both with and without the bone. The bones are just big meaty ribs; we put them on the grill, too. Season to your taste and put them on the grill in the “smoke” setting for 30 minutes. Then, turn the heat to high for 25 minutes. These will come out a bit on the rare side, for medium give them another 5 minutes or so.

Sliced Garlic and Sweet Onions.

Cooking Directions: Traeger

Open the lid and set the dial to “smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place everything directly onto the grill and just let it hang out in the “COLD Smoke” and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to high for 25 minutes. These will come out a bit on the rare side, for medium give them another 5 minutes or so.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill:  Low Indirect Heat & Direct Medium Heat

Cooking Directions:

Your cooking times and temps will be about the same. Here you will use two different grill settings, the same as above. You can skip the 30 minutes in the smoke, but you lose so much flavor. It’s sad!

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Grill: Medium Direct Heat

Preheat your grill to medium heat (300) you will be cooking with direct heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti