5 pm Saturday doused with Worcestershire sauce then dry rubbed the prime rib and put into refrigerator (√)
3 am wake up and preheated the smoker though not happily (√) ;-)
4 am loaded the prime rib with a couple baking potatoes into the hot smoker @ 240 degrees and started the smoke (√)
4:10am (thankful that my smoker is fully programmable) I go back to bed to catch up on my beauty sleep ( I need a lot ) (√)
8 am prime rib reaches 140 degrees[color= rgb(51, 51, 51)] and remote temp alarm drags me from a restful sleep. (√)[/color]
8:10 shut down smoker to allow meat to rest for for an hour (√)
9 am ( frantically getting ready for church ) Give prime rib a spritz down of Worcestershire sauce, EVVO, and add a can of coke coke to the pan. Set smoker (for heat only) at 135 degrees to maintain internal temperature for dinner after church. (√)
[color= rgb(51, 51, 51)]Here is a photo of my pitiful carving skills [/color]
Here is a photo of an end piece that is a little more done.
All In all it turned out really well. I got high marks from my wife who is not a big prime rib person, and even got my finicky kids to eat all their meat. The dog made out good getting some of the larger pieces of fat. The meat was very tender and could almost get cut with just a fork. The best part is I have enough leftovers to make sandwiches for the rest of the week.
Thanks for looking!
3 am wake up and preheated the smoker though not happily (√) ;-)
4 am loaded the prime rib with a couple baking potatoes into the hot smoker @ 240 degrees and started the smoke (√)
4:10am (thankful that my smoker is fully programmable) I go back to bed to catch up on my beauty sleep ( I need a lot ) (√)
8 am prime rib reaches 140 degrees[color= rgb(51, 51, 51)] and remote temp alarm drags me from a restful sleep. (√)[/color]
8:10 shut down smoker to allow meat to rest for for an hour (√)
9 am ( frantically getting ready for church ) Give prime rib a spritz down of Worcestershire sauce, EVVO, and add a can of coke coke to the pan. Set smoker (for heat only) at 135 degrees to maintain internal temperature for dinner after church. (√)
[color= rgb(51, 51, 51)]Here is a photo of my pitiful carving skills [/color]
Here is a photo of an end piece that is a little more done.
All In all it turned out really well. I got high marks from my wife who is not a big prime rib person, and even got my finicky kids to eat all their meat. The dog made out good getting some of the larger pieces of fat. The meat was very tender and could almost get cut with just a fork. The best part is I have enough leftovers to make sandwiches for the rest of the week.
Thanks for looking!
