A friend cooked up a Prime Rib the other week which was delicious so I figured I would have a go at it. Mine was just under 5#'s.
I rubbed it down with some Montreal Steak Seasoning and let it sit for the 24 hours. Then into the smoker it went. I used 3 Hickory wood charcoal briquettes and 2 chunks of peach. I need to get some more hickory that won't ignite in my smoker. The bag I got from home depot is so dry even after a 20 min soaking they will ignite.
At 145* I pulled the meat out, wrapped it in foil and placed it in a cooler for an hour.
After the hour of rest the meat was sliced.
It came out great, was really tender and juicey, I think I prefer red meat to be cooked over a flame though. I also think I will trim some fat before next time. Took about 4 hours in the smokin-it#2 at 250*
I rubbed it down with some Montreal Steak Seasoning and let it sit for the 24 hours. Then into the smoker it went. I used 3 Hickory wood charcoal briquettes and 2 chunks of peach. I need to get some more hickory that won't ignite in my smoker. The bag I got from home depot is so dry even after a 20 min soaking they will ignite.
At 145* I pulled the meat out, wrapped it in foil and placed it in a cooler for an hour.
After the hour of rest the meat was sliced.
It came out great, was really tender and juicey, I think I prefer red meat to be cooked over a flame though. I also think I will trim some fat before next time. Took about 4 hours in the smokin-it#2 at 250*
