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    • trundle888
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    • Album: Smoked prime rib
  2. trundle888

    Smoked prime rib

    Very happy!!! It came out great, cooked perfectly and everyone loved it! (Although my wife did think it had too much smoke 'all I can taste is smoke, no meat' and 'it has that funny smoked flavour') It rested wrapped in the cooler for 3 hours. First cut Pink and juicy Dinner is served...
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    • trundle888
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    • trundle888
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    • trundle888
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  6. trundle888

    Smoked prime rib

    And now we wait.... Put it on at 1pm. IT of 103° at 3pm IT of 122° at 4pm IT of 128° at 4.20pm so I pulled it, foil wrapped it, covered with towel and put in the cooler. Not planning on eating until 6.30/7 so it going to be resting for 2 hours, never had meat rest that long so fingers crossed...
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    • trundle888
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    • trundle888
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    • trundle888
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    • trundle888
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    • trundle888
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    • trundle888
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  13. trundle888

    Smoked prime rib

    My brother came through with a great looking piece of meat for me!! 8 1/2lb prime rib and only cost me $56 I'm going to trim any hard fat off the fatty side but that's about all it needs. Coat with oil then generous coating of salad and pepper. Cook fat up or fat down? Post rub...
  14. Smoked prime rib

    Smoked prime rib

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    • trundle888
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    • trundle888
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    • trundle888
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  18. trundle888

    Smoked prime rib

    Thanks Bear, that all look great!! My plan is smoke at 250° pull at IT of 125/130° and foil wrap in a cooler for up to 2 hours. I watched Malcolm Reed's how to BBQ right prime rib video and that's basically what he did.
  19. trundle888

    Ribfest!

    These were not very meaty at all. I rubbed them the night before with Pepper Salt Mustard powder Onion powder Garlic powder Celery powder And left them in plastic wrap in the fridge. Got them out the fridge an hour before going on the smoker. Trundle
  20. trundle888

    Smoked prime rib

    Ok so what are the pros/cons of cooking at lower temp and having to sear and higher temp and not searing? Thanks Trundle
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