Smoked Prime Rib | AlcheMeats' The Alchemist

Introduction🍖

This smoked prime rib is slow-cooked on a Traeger and seasoned with AlcheMeats’ The Alchemist for bold, beef-forward flavor. Cooking low and slow keeps the roast juicy while building a flavorful crust. This step-by-step smoked prime rib recipe is perfect for holidays, special occasions, or anytime you want a show-stopping beef roast.

Step	Action	Time
1	Pat prime rib dry and apply mustard binder	5 minutes
2	Season generously with AlcheMeats The Alchemist	5 minutes
3	Seasoning rest (minimum)	20 minutes
4	Optional extended seasoning rest (recommended)	6 hours to overnight
5	Preheat pellet grill to 275°F	10–15 minutes
6	Insert meat thermometer	2 minutes
7	Smoke prime rib at 275°F	1.5–2.5 hours
8	Remove at target internal temperature	—
9	Butter and tent with foil	2 minutes
10	Rest before slicing	20–30 minutes
11	Slice and serve	5 minutes

Estimated Total Time

Quick method: ~2.5–3 hours
Best flavor method (with extended seasoning rest): ~8–24 hours total including rest time

🧂Ingredients

• 3–4 lb boneless prime rib roast
• AlcheMeats' The Alchemist seasoning
• Yellow mustard (optional)
• Butter (optional)
• Worcestershire sauce or beef tallow (optional)
• Au jus, sour cream sauce, or melted butter for serving (optional)

Equipment Needed

• Pellet grill, smoker or oven (Traeger used here)
• Meat thermometer
• Paper towels
• Aluminum foil

Preparation

Step 1: Prepare the Prime Rib
Remove the prime rib from its packaging and pat it completely dry with paper towels. Drying the surface helps the seasoning adhere and promotes better bark formation during smoking.

Step 2: Apply Binder (Optional)
Lightly coat all sides of the prime rib with yellow mustard. This acts as a binder for the seasoning and will not affect the final flavor. Butter, olive oil, Worcestershire sauce, hot sauce also work!

Step 3: Season Generously
Apply AlcheMeats' The Alchemist seasoning generously to all sides of the roast. Prime rib can handle bold seasoning, so don’t be shy.

Step 4: Rest the Seasoning
Allow the seasoned prime rib to rest for at least 20 minutes before cooking. For deeper flavor, refrigerate the seasoned roast overnight.

Cooking Instructions

Step 5: Preheat the Smoker
Preheat your pellet grill or smoker to 275°F. This temperature allows the prime rib to cook evenly while staying juicy.

Step 6: Insert Thermometer
Insert a wireless meat thermometer into the thickest part of the roast, avoiding contact with fat pockets. Or check with any probe throughout the cook.

Step 7: Smoke the Prime Rib
Place the prime rib directly on the grill grates and close the lid. Smoke the roast until it reaches your desired internal temperature.

Step 8: Optional Basting
During the cook, you may baste the prime rib occasionally with butter, Worcestershire sauce, or beef tallow for added richness.

Internal Temperature Guide

Rare: remove at 115–118°F
Medium-rare: remove at 118–125°F
Medium+: remove at 125–130°F

Resting and Serving

Step 9: Remove and Butter
Remove the prime rib from the smoker once it reaches your target temperature. Place it on a cutting board and top with a couple tablespoons of butter.

Step 10: Rest the Roast
Loosely tent the prime rib with foil and allow it to rest for 20–30 minutes. Resting allows juices to redistribute for a more tender slice.

Step 11: Slice and Serve
Slice the prime rib against the grain and serve. The center slices will be rarer, with more done slices toward the ends. Serve with au jus, sour cream sauce, or melted butter.

💡Pro Tips from AlcheMeats

• Season boldly — prime rib benefits from aggressive seasoning
• Always cook to internal temperature, not time
• Resting is critical for juicy results

🎥 Watch the Recipe Video

Watch on YouTube →

🧪Featured Seasoning: The Alchemist

The Alchemist is designed to enhance beef without overpowering it. Its bold, savory profile builds a flavorful crust while allowing the natural richness of prime rib to shine. Ideal for steaks, roasts, burgers, and competition-level barbecue.

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