I'm camping at my Step-dad's house as we get ready for our Easter Family BBQ. Last night I smoked a 5 pound Prime Rib Roast on my Lang 36 Patio Smoker. I used some lump charcoal and Black Jack Oak for my base fire and aded Hickory, Cherry and Pecan Splits for seasoning. The meat I injected with Butcher's Brisket injection and seasoned with my Pete's Choice Prime Rib Rub. I cooked it to an internal temperature of 155 and the carry over temp went to 160. It was delicious, tender and juicy, but next time I think I'll pull it at about 140 and let the carry over take it to 145.
Enjoy the Q-view!
Enjoy the Q-view!
