I just got a small Traeger and I'm having a blast with it. My kids are getting a little sick of my spatchcocked chicken (which I love to make and say!) but it is really wonderful. I'm doing a prime rib this weekend. I have a 3-4 bone cut aging in the fridge now. I normally rub with Penzy's English Prime Rib Rub. I'm debating whether I should give it a sear in cast iron on the range first. Then I am thinking about going to about 275 on the dial and letting it go for a few hours. Feedback?