- Jan 1, 2014
- 2
- 10
Hi all!
I just wanted to share my first smoke. A small prime rib.
My rub was:
Coarse Black Pepper
Sea Salt
Garlic Powder
Onion Powder
Olive Oil
I didn't have a chance to let the rub sit overnight but I did let it sit all morning. I preheated the smoker to 230 with hickory chips and placed the roast in. It was almost 0F and windy here in Toronto today and I found it difficult to maintain a constant temperature but it always stayed between 220 and 235. Not too bad.
After about 2.5 hours I put my thermometer in and had a temp of 136. My family likes Medium-well so I was going to let it cook up to 150. About an hour later it stalled around 144 for almost an hour and then suddenly jumped up to 151. I removed and wrapped in tin foil.
I'm extremely happy with my results and I couldn't have done it without this forum and all of you. Thank you so much! I unfortunately don't have any sliced pics as my family destroyed it as soon as I started slicing it. I also smoked a few potatoes with it which turned out awesome as well. I'm really looking forward to my next smoke on Monday. I would like to do a pulled pork or a brisket but I think I would like to practice a bit more before I take them on. Maybe a chicken next?
Once again, thanks so much and any feedback would be greatly appreciated.
Andrew
I just wanted to share my first smoke. A small prime rib.
My rub was:
Coarse Black Pepper
Sea Salt
Garlic Powder
Onion Powder
Olive Oil
I didn't have a chance to let the rub sit overnight but I did let it sit all morning. I preheated the smoker to 230 with hickory chips and placed the roast in. It was almost 0F and windy here in Toronto today and I found it difficult to maintain a constant temperature but it always stayed between 220 and 235. Not too bad.
After about 2.5 hours I put my thermometer in and had a temp of 136. My family likes Medium-well so I was going to let it cook up to 150. About an hour later it stalled around 144 for almost an hour and then suddenly jumped up to 151. I removed and wrapped in tin foil.
I'm extremely happy with my results and I couldn't have done it without this forum and all of you. Thank you so much! I unfortunately don't have any sliced pics as my family destroyed it as soon as I started slicing it. I also smoked a few potatoes with it which turned out awesome as well. I'm really looking forward to my next smoke on Monday. I would like to do a pulled pork or a brisket but I think I would like to practice a bit more before I take them on. Maybe a chicken next?
Once again, thanks so much and any feedback would be greatly appreciated.
Andrew
