Bearcarver inspired Sunday Prime Rib Go Bills!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokeymoake

Meat Mopper
Original poster
Oct 21, 2014
174
32
Buffalo, NY
After reading Bearcarver's post I figured I would give that a try.

Loaded up the basket with some lump, cherry and pecan.


Used a mix of rosemary, thyme, garlic, salt, pepper and olive oil.

Micro planed the garlic and mixed it up and spread it on.


Dumped a full chimney on the basket brought it up to 225.


The factory thermometer is mounted high in the cooking chamber. Seems to read about 50 higher than the grate. Appears to be accurate though.


Put the rib on at about 4:00 looking for 140 internal.


My temps held steady for the entire cook. I pulled it at 140 and let it nap for 15 min.



Tasty, juicy, just the right amount of smoke. Delicious! Took about 4hrs.
 
drool.gif


It looks very tasty!

Happy smoken.

David
 
Dang it that looks great, Nice PR, well done,,,ooooppppsss I mean rare LOL 

Great job 

A full smoker is a happy smoker 

DS
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky