First of all, a big thanks to Bearcarver for sharing with us his method. I have tried it twice before and I'm now smoking my third prime rib. I just got a new to me digital camera (last one ended up in the dogs water dish thanks to my little girl) so I figured I'd share some pics and let everyone know that even an amateur can have excellent results by following Bearcarver's method. I unfortunately didn't have it thawed in time for the spices to sit on it overnight but it did have about 4 hours wrapped.
Got the smoker out at around 11:30 and started heating it up. It's around 20°F here with a sharp little breeze so not exactly balmy. Set the MES30 for 260°F for the warmup and filled the foil lined drip pan with water.
Got it unwrapped and ready.
Aaaaand in the smoker.
In the A-Maze-N I have maple dust, in the MES smoke box I have some apple.......would probably have used hickory for this but I'm all out. Placed an order last night when I realized I was out.
And now we wait. I really wish there was a way to share the smell with you all......