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Prime rib and boneless leg of lamb on the Smokin-It #3

post #1 of 11
Thread Starter 
5# well trimmed boneless rib roast from the chuck end and a 4.5# boneless leg if lamb for our early Christmas dinner:

Evoo, thyme, rosemary, and 8 cloves of garlic all wrapped up-

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The rib roast was rubbed with spog and some evoo-

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Into the smoker @ 1:15, temp outside is 18*f...

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post #2 of 11
Thread Starter 
3:30 110*
4:15 125*
Edited by Dert - 12/22/13 at 2:28pm
post #3 of 11

Lookin' good so far Dert!  Keep the qview comin'!

 

:popcorn

 

Red

post #4 of 11
Thread Starter 
Into the oven to build the crust up:

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post #5 of 11
Thread Starter 
Out at 5:00, blasted in the oven at 450 for 30 minutes or so, let it them rest in the oven for another 30 min while the twice baked spuds were cooking...

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post #6 of 11
Thread Starter 
All plated up...

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Sliced at 142* ish...
post #7 of 11

Man, that plate looks great!  What a feast.  Nice, Dert!  :drool

 

Red

post #8 of 11

WOW!!!!!  :drool:

post #9 of 11

Living large that for sure!!!!!  Love that smokey goodness, when your living like a king:Looks-Great:.

post #10 of 11
Thread Starter 
Leftovers for Christmas Eve:

Best price in town!
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Gasser is still good for something:

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post #11 of 11
Thread Starter 
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Prime rib and boneless leg of lamb on the Smokin-It #3