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

dert

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Apr 3, 2013

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MPLS MN

• Dec 22, 2013

• #1

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-



The rib roast was rubbed with spog and some evoo-





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

 

dert

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Apr 3, 2013

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MPLS MN

• Dec 22, 2013

• #2

3:30 110*
4:15 125*

 

Last edited: Dec 22, 2013

seenred

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Feb 9, 2009

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N.E. Oklahoma

• Dec 22, 2013

• #3

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

Red

 

dert

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MPLS MN

• Dec 22, 2013

• #4

Into the oven to build the crust up:

 

Last edited: Dec 22, 2013

dert

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• Dec 22, 2013

• #5

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...

 

dert

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MPLS MN

• Dec 22, 2013

• #6

All plated up...





Sliced at 142* ish...

 

Last edited: Dec 22, 2013

seenred

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N.E. Oklahoma

• Dec 23, 2013

• #7

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

Red

 

yotzee

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Jul 8, 2013

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Pittsburgh, PA

• Dec 23, 2013

• #8

WOW!!!!! 

 

upnsmoken

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Dec 18, 2013

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• Dec 23, 2013

• #9

Living large that for sure!!!!!  Love that smokey goodness, when your living like a king

.

 

dert

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MPLS MN

• Dec 25, 2013

• #10

Leftovers for Christmas Eve:

Best price in town!


Gasser is still good for something:

 

Last edited: Dec 25, 2013

dert

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MPLS MN

• Dec 25, 2013

• #11