Smoked Prime Rib Bones
If you love prime rib, you've probably been in possession of some bones from that prized cut of beef. In this recipe for Smoked Prime Rib Bones, I'm going to show you my favorite way to enjoy those bones and make another meal out of that expensive piece of meat!
Traeger Prime Rib Bones
When we do prime rib, usually around the holidays and once or twice through the rest of the year, I always look for the roasts that are bone-in. Then, I ask the butcher to "cut and tie" the roast before I take it home. That's my favorite way to get the best flavor out of the roast, and it also helps insulate the roast to prevent overcooking of that outside edge.
Why You'll Love This Recipe
- Great way to use leftovers - Hardly anyone around here will just gnaw on the bones along with the rib roast, so this is a great non-soup way to use them up.
- Simple process - Sure it takes a little time, but it is almost all hands-off, and all the way worth it.
- Versatile - This time, we went with classic BBQ flavors and used our Smoky SPG and a quick homemade BBQ Sauce, but you could easily sub in your favorite Asian rub and some Bachan's instead!
- Choose your own adventure - Simple was the way, today, but if you want a tender, fall-off-the-bone rib, just add some more time and wrap the ribs in foil with some beef broth and sauce and let them ride for another hour or so before pulling off the grill.
Try my Smoked Dino Ribs!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Prime Rib Bones - Not typically something you'd buy on their own. Next time you make a rib roast, get a bone-in roast and have your butcher cut and tie them back onto your meat.
- OWYD SPG - This is our smokey custom salt, pepper, and garlic blend. Good on so many things, but my favorite is beef! If you don't have any yet, you can use any SPG you have around or mix up your own.
- BBQ Sauce - For this batch we made our basic Homemade Barbecue Sauce. If you want to use store-bought, I recommend Blue's Hog brand.
Try my Traeger Short Rib Poutine!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
I usually make these the day after we have prime rib, but if you are feeling ambitious you can do it the same day, or even two days after.
- Preheat - Fire up your smoker and get it rolling at 250°F.
- Season - Season all sides of the beef ribs with liberal amounts of our SPG blend.
- Smoke - Put the ribs on the grill and let them smoke. Flip every 30-45 minutes. Smoke for about 2 hours, total.
- Sauce - During the last 30 minutes of your smoke time, paint the top of the ribs with BBQ Sauce. You won't flip them again after this point or you'll end up with a mess.
- OPTIONAL - Do you like your ribs SUPER tender? This is the part when you can wrap them tightly in several layers of foil after painting with the sauce. Pour in a little beef bottle to the bottom of the foil packet if you're feeling adventurous. It helps prevent scorching and also helps tenderize the meat.
- Enjoy - Pull those ribs off the grill and get ready to have one of the best bites of your life. Serve with extra BBQ sauce
Try my Vinegar BBQ Sauce, too!
Recipe FAQ
Yup! These ribs can be made hours before you want to eat them. A slow cooker is great for keeping them warm. You can also just hold them over and smoke them right before you're going to serve them. Since they are already cooked with the prime rib, they last a few days.
I really like the slow cooker for this! Toss in some beer, cider, or apple juice in the bottom to keep them moist.
Enjoy with Smoked Baked Beans!
More Beef Recipes
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Traeger Prime Rib Bones
These tender, delicious prime rib bones have been double-smoked and taste amazing! It is a meal after the meal, and a great way to use up those bones.
Ingredients
- 6 prime rib bones (or however many you have)
- 2 tablespoons OWYD SPG (adjust accordingly if you have more or less bones)
- 1 cup barbecue sauce
Instructions
- Preheat your grill to 250°F.
- Season the ribs with the SPG on all sides.
- Smoke for 2 hours, flipping every 30 minutes or so.
- During the last 30 minutes of the cook time, pain on a liberal layer of barbecue sauce.
- OPTIONAL - If you enjoy a super tender rib, wrap in a double layer of foil right after wrapping with barbecue sauce, add a little liquid in the bottom like beer, cider, or broth, and let it cook for another hour or two until it reaches your desired tenderness level.
- Remove from the grill and slice into individual ribs and enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 549Total Fat: 35gSaturated Fat: 14gUnsaturated Fat: 21gCholesterol: 104mgSodium: 712mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 29g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
