Here is my prep for a prime rib on Saturday. I've never smoked one before, so hopefully it turns out good.
This is half a boneless select ribeye. I trimmed some fat and then covered it with worcestershire sauce and then rubbed it with a mixture of black pepper, onion powder, garlic powder and salt. It is wrapped and sitting the the fridge for tomorrow. I plan on starting around noon and smoking at 225 to an IT of 135. Resting for 1/2 or so before we slice into it. We are also planning on trying Chef JimmyJ’s Au Jus. Should be good. The weather isn't looking so good here in Michigan (High of 46 with rain/snow), but it isn't supposed to be windy, so that's a plus.
This is half a boneless select ribeye. I trimmed some fat and then covered it with worcestershire sauce and then rubbed it with a mixture of black pepper, onion powder, garlic powder and salt. It is wrapped and sitting the the fridge for tomorrow. I plan on starting around noon and smoking at 225 to an IT of 135. Resting for 1/2 or so before we slice into it. We are also planning on trying Chef JimmyJ’s Au Jus. Should be good. The weather isn't looking so good here in Michigan (High of 46 with rain/snow), but it isn't supposed to be windy, so that's a plus.
