Smoking my first prime rib today based pretty much on Bearcarver's method with ChefJimmyJ's au jus.
The meat. 7.2 pounder I have had in the freezer since I stocked up when it was on sale for 3.99/lb. I picked up 4 then, this was the smallest of the bunch.
Dijon mustard and SPOG with fresh rosemary from the herb garden.
The veggies. No whole garlic so I used wild leeks.
Went in at 11:30 after siting all night.
Here it is 1.5 hours in at 65* IT when I added the beef stock. I nuked the stock for 5 minutes before pouring in and it seems to have helped the temp recover nicely.
The meat. 7.2 pounder I have had in the freezer since I stocked up when it was on sale for 3.99/lb. I picked up 4 then, this was the smallest of the bunch.
Dijon mustard and SPOG with fresh rosemary from the herb garden.
The veggies. No whole garlic so I used wild leeks.
Went in at 11:30 after siting all night.
Here it is 1.5 hours in at 65* IT when I added the beef stock. I nuked the stock for 5 minutes before pouring in and it seems to have helped the temp recover nicely.
