Smoke the sausage: Preheat the Traeger with the lid closed to 185°F; this will take about 10 minutes. Use Super Smoke if available.

Place the sausage and chorizo on a wire rack on a rimmed baking sheet or set it directly on the baking sheet. Place the rack or sheet directly on the grill grates. Smoke until mostly cooked through, 50 to 60 minutes.

Remove the sausage and chorizo from the grill (they will get further cooked in the gravy) and increase the temperature to 375°F; this will take about 10 minutes.

Bake the biscuits: Line a large, rimmed baking sheet with parchment. If you plan to serve the biscuits and gravy in portable cups as described above, cut each biscuit into quarters; otherwise, you can leave them whole. Scatter the biscuits on the baking sheet leaving a little room between each. Place the baking sheet directly on the grill grates. Close the lid and bake until the biscuits have risen and are golden brown, 12 to 14 minutes. Remove them from the grill and brush the tops with melted butter.

Make the gravy: Line a large bowl with paper towel. Heat a large cast-iron skillet over medium-high heat on the Traeger cooktop or on the stove. Add the sausage and chorizo and cook, breaking the meat up well with a wooden spoon, until browned and cooked through, about 7 minutes. Transfer the sausage to the prepared bowl. Do not clean the skillet.

Add the butter to the skillet and let it melt. Add the flour, and cook, whisking, until golden brown, about 1 minute. While whisking, slowly add the milk and then the Prime Rib Rub. Bring the gravy to a boil. Lower the heat and simmer until thickened, about 3 minutes. Return the sausage and chorizo to the skillet.

To serve the biscuits and gravy “on the go,” spoon a little gravy into a heatproof disposable cup or boat, add some biscuit quarters, and spoon more gravy over them. Continue layering biscuit quarters and gravy until the cup is full. Otherwise, serve the whole biscuits topped with the gravy. Garnish with sliced scallion as desired. Enjoy!