prime rib rub anyone?? - Page 2
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ok i finally got the pics uploaded!! They are now waiting to be approved by a moderator, since i am new to the forum... Now time to fire up the smoker for the two rib roasts!! They were embedded with garlic, then rubbed with salt, pepper, thyme and rosemary..
You are correct Bear!! The 4 pound test roast came out at a perfect rare-medium rare.. The two 7 pound roasts seem to cook much faster than I had anticipated.. I pulled them off the heat and wrapped them in foil until our guests arrived. They held around medium but the tenderness and amount of juice more than overcompensated for them being cooked a little long.. I have had this problem last time I did multiple butts as well.. Is it common for larger cooks to hold more heat and cook faster?
I wouldn't think so, but many other guys do bigger smokes than I do. Maybe some will chime in.
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I use my cell phone and send them to my email addy then load them in my computer then just click on to the icon in the reply box and follow the instructions...good luck...Looks like you did a real good job....I can just taste some of that !