i am cooking my first prime rib on my traeger. their recipe suggests cooking it at 300 which sounds higher than what i have seen on the forum. the traeger doesn't make as much smoke at higher temps so i started mine on smoke for 1 hour then bumped it up to 225. after one hour at 225 my 4# bone in is up to 86 degrees and the grill registers 240 on my ET732. i kind of thought i might turn it up high right at the end if wasn't browned well enough but now i am wondering if i am screwing up a great looking piece of meat.
also, my butcher trimmed the fat cap and bones off then tied them back on with butchers twine. Said this is the way it should be done. anyone else seen this approach?
thanks for your insights,