Smoked a 10lb standing rib roast for Thanksgiving Dinner.There was friendly competition between my wife's roasted turkey and my prime rib.I wont say I won(she might read this lol)but there was considerable lip smackin' form those who tasted my PR
I smoked it for about 4 hours at between 125 and 150 degrees after coating with olive oil and seasoning with coarse ground black pepper and ground sea salt.I finished off my seasoning with a a generous sprinkling of Montreal Steak seasoning. Got IT to 138 degrees after resting.I know some say thats too done but my guest I knew perferred that doneness and it worked out perfectly for them and me......
I forgot to take pics after it came off the smoker and the three slices shown are all that was left.
Edited by James Gordon - 11/28/15 at 12:32am