I saw a great deal ($4.99/lb) on bone-in ribeye steaks while walking through the local supermarket this morning. Luckily the butcher was in, and a few minutes latter I had a freshly cut 3-bone ribeye roast, weighing in at just over 6 lbs. A few minutes shopping (and a couple of phone calls latter), we had an impromptu labor day BBQ planned. On top of the nearly 50% discount, I found a $5 off coupon, which made this beautiful roast a steal at just over $4/lb! Once I got the roast unwrapped and dried off, I knew I was in for a treat! I rubbed the roast down with a Prime Rib rub that came with my Traeger... it reminded me of another coriander based rub we get out here on the west coast called 'Pappy's Choice Seasoning'. Once I got the whole roast covered in the rub, I let it sit on the counter for about an hour to take the chill off (9:30 am). Next, I started up the smoker (10:30 am) using a mixture of apple and pecan pellets, and waited for it to stabilize at 225° (about 30 minutes). Once up to temp, I placed the roast in the center of my smoker (11:00 am), closed the lid, and let it do it's thing for an hour and a half. At the hour and a half mark (12:30 pm), I inserted the probe thermometer into the thickest portion of the roast (at a 45° angle to the meat's grain), and cranked up the smoker to ~250°. I kept a log of the temperature rise, since this is the first time I've smoked this cut of meat. During the smoke I saw: (12:30 pm) Roast registered an internal temp of 61°. (12:45 pm) Roast registered an internal temp of 71°. (1:15 pm) Roast registered an internal temp of 90°. (1:45 pm) Roast registered an internal temp of 105°, and I flipped it bone side up in the smoker. At 2:15 pm, the roast came up to an internal temp of 125°, where I pulled it, double wrapped it in foil, and placed it in a empty cooler wrapped in towels. During the rest, I continued to monitor the internal temp of the roast, and got another 20 degrees of carryover: (2:25 pm) Roast registered an internal temp of 132°. (2:35 pm) Roast registered an internal temp of 136°. (2:45 pm) Roast registered an internal temp of 139°. (2:55 pm) Roast registered an internal temp of 142°. (3:00 pm) Roast registered an internal temp of 143°. (3:25 pm) Roast registered an internal temp of 144°. By the time we were ready to carve (3:50 pm), the roast was holding a steady 145° internal temp, and was perfectly medium rare. We served the ribeye/prime rib in 1/2" slices, with creamed horseradish, dill potatoes, fresh sweet corn, potato salad and garlic french bread. Needless to say, a large portion of the roast was GONE in mere moments! What little is left, will make awesome french dip sandwiches for dinner tomorrow night! I will definitely smoke this roast again!!!