In this video I’ll show you how to smoke a rack of pork or pork prime rib, using a Traeger Grills Pro 780 pellet grill. This cut is essentially half of a crown roast of pork and makes for one awesome alternative to traditional Thanksgiving or holiday dinners.
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I brined the rib roast in salt water for a couple of hours, then smoked for an hour at the smoke setting on my Traeger, then increased the temp to 225 degrees F until the internal temp reached 100 degrees F then increased the temp on the Traeger to 350 to slowly bring up the internal temp to 135 degrees F then pulled the roast to let it rest, the internal temp increased slowly to 145
Served for Xmas dinner…turned out great! Smoked at 225 (because my smoker runs high) for 1 hr 1/2 and then at 375 for about an hour (I had two separate 3-bone-in chops) . Used a 'leave-in' thermometer with a timer to let me know when meat reached 140. A big hit. Thanks!
I'm making one today. I ditched the Traeger pellets because they suck. If you haven't tried Knotty Wood pellets, you're missing out. They only have almond and plum but they're sooo much better. Use a 50/50 blend. You'll never go back to Traeger pellets.
Came out delicious..thank you
What's the secret to getting g the butter to stick?
I’m going use this recipe 👍🏾Thanks
Great video Gerardo. I made this for the first time last night and it was a hit. I dry brined first with salt, pepper, and then my standard Traeger seasoning for about 2 hours, then smoked for about 2 hours at 250 until the internal temp hit 90, then I raised the temp to375 until the roast hit 145 (about 1 hour). Pulled it off the grill and let it rest for 15 minutes. No leftovers, means it was a hit. Thanks for the help and video.
It looks 👌 delicious, I'm actually making this for dinner 🍽 tonight!
New Follower🙌
I am going to try this – this weekend! I will report back! What do you think about injecting the rack with some apple cider vinegar/apple juice combo in addition to the butter/herb rub?
Approximate times are absolutely essential for new Traeger users. I’m making this in 2 days for Christmas dinner. I will use Samuel Cohen’s times and temps. Thank you both!
Hi Gerardo! I mad this dish today. It was delicious! I made a 5 rib rack. I smoked it for 1 1/2 hours at 250 with applewood and then roasted it at 400 degrees for 2 hours. Tender, juicy and perfectly cooked. I served it for Sunday lunch, which is the most important meal of the week here in Italy. It was greatly enjoyed by everyone! Thanks for the recipe.
How long did you smoke at 250 for? Or till what temp before you cranked it up?
Hi I love your videos and I’m in your wife’s class Mrs. Rodriguez
Hi Gerardo! I'm enjoying your videos. Can you tell us how long it took to fully smoke the rack (I know you go by temperature but just to give us the idea). Thanks!
Looks fantastic, and so easy👍