I started off with a 17 pound Prime Rib
I seasoned it with Salt and Pepper, Montreal Seasoning, I made slits and stuck cloves of garlic
in them, then I injected it with a beef aju that I made up for it to use for a dipping sauce.
I smoked it around 240° for around 5 hours I do believe
Couple of pictures of just before I pulled it @135°
Next I got some hot coals going to crisp up the edges on the out side make a nice bark.
Foiled up and let it sit in the cooler for around 1 hour while preparing the other sides.
We cut into it and oh my god, juice galore, flavor was out of this world, I of course took the biggest cut. LOL
My plate consist of two, one plate for the massive big cut of prime rib with sauté mushrooms, and the other plate for my potato salad, my bacon wrapped asparagus, and my side salad. I was one happy camper oh yeah you see the can koozie that means beer.
Thanks for Looking Everyone.
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