We wanted something different this year besides turkey and I saw standing rib roasts on sale for $6.99/lb so I picked up a 5lber. KISSed it with some SPOG and smoked it with Todd's peach pellets with a little PMC thrown in just because. I started a little early because I didn't want it to be late then as I was reading SMF today and seeing how everyone's turkeys were getting done early I got worried mine would too so I cut the temp down a bit. It went at around 210* for about 3 hours and then felt like I was getting behind so I bumped it up to 240*. Turned out that was the right move because it finished just 10 mins behind my target time. When it hit 139* IT I pulled it out and tented it with foil while we finished getting everything else ready. I watched it creep up to 142* in about 20 mins so it was time to put the knife to it. This was the first rib roast I have ever cooked and if I do say so myself it was Fantastic! I owe it all to the great people at SMF and especially to Bearcarver (Get Well SOON!), I found a thread here that he wrote that really helped answer some questions I had. Here's a link to Bears prime rib: http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever
In the rush and confusion of getting everything ready I forgot to get a pic of it right out of the smoker so sorry about that but I did get one of the last two slices.
Here it is before:
Gotta love the TBS that Todd gives us:
And the slices:
Thanks Bear!
In the rush and confusion of getting everything ready I forgot to get a pic of it right out of the smoker so sorry about that but I did get one of the last two slices.
Here it is before:
Gotta love the TBS that Todd gives us:
And the slices:
Thanks Bear!
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