Well my daughter was born last Thursday and my parents were in town from New Orleans. My dad's a lover of prime rib....well we all are, so I thought it was a perfect chance to give Bear's instructional a go. Spiced with salt, pepper, onion and garlic powder and wrapped overnight. Put it in the smoker with it set at 230 and the AMNPS with pittmaster going at about 12:15. Pulled it out at around 4:45 and 131 degrees and let it sit for about 40 until the mac n cheese was done. Unknown final resting temp....but I knew where it would end up at so I wasn't worried. It was amazing!
My dad standing around the smoker...he's not used to the cold!
Some celebratory champagne!
And here's a shot of the new member of the family, Ruby Nicole.
My dad standing around the smoker...he's not used to the cold!
Some celebratory champagne!
And here's a shot of the new member of the family, Ruby Nicole.
