Originally Posted by dave from mesa
Mighty fine lookin PR there. Makes my mouth water just looking at it.
Did you put it in the MES straight from the fridge or let it come up in temp a bit?
Does putting it in a pan effect the way it takes smoke as opposed to just putting in on the rack w/o the pan?
Gonna do one for Christmas and hope it comes out as nice as yours.
I always go right from the fridge to the smoker on all meats not cured.
This Prime Rib was actually testing if the smoke is as good in a foil pan. The answer was, "Yes, as long as it's sitting on a wire cooling rack inside the pan" (as in my pictures).
BTW: If you're doing one for Christmas, this one is actually my best of all times: