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225 till center was 140F using Traeger Signature pellets and

https://files.catbox.moe/lxm1od.jpg https://files.catbox.moe/66qrzc.jpg

225 till center was 140F using Traeger Signature pellets and [Traeger Prime Rib Rub](https://www.traeger.com/rubs-spices/prime-rib) https://files.catbox.moe/lxm1od.jpg https://files.catbox.moe/66qrzc.jpg

(post is archived)

[–] • 4 pts

If I were you, I wouldn't trust nor share catbox links (not only because they don't strip off EXIF metadata that can be used to dox you).

Check out picman's take on the matter.

https://poal.co/s/Food/542543/9d5f62f0-984a-4799-b3b2-a8afe0e8cb3c#cmnts

[–] • 1 pt

It looks like a demon frog… a delicious demon frog.

[–] • 1 pt

That looks absolutely delicious! I'll be right over!

[–] • 1 pt

Sexy. Wonder if it's better than my chimaera Filet

[–] • 0 pt

I rarely commend another man's meat, but well done.

Well, obviously not, but you know what I mean.

[–] • 0 pt

I too smoked a prime rib this year. your crust looks great. I didn't use the traeger branded seasoning. did a reverse sear in the traeger with salt, pepper, rosemary and seasoned meat tenderizer. with Asparagus and mashed potatoes. Seeing how your crust came out I may have to try that next time. Brussel sprouts are amazing.

[–] [deleted] • 1 pt

I use an oil sprayer. So I spray extra virgin olive oil, season it, then spray it again to get the crust wet again, season again, then spray a last time. So 3 coats of oil 2 of seasoning. It comes out like that.