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Thanksgiving Rib roast

post #1 of 4
Thread Starter 

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
post #2 of 4
Thread Starter 

Dont know how in hell I put this under Exchange.Meant to post in Beef. Maybe someone can help me get it in the right place.

post #3 of 4



Nice roast.... IMHO you did the right thing, When feeding guests they tend to not want to see blood or red in meat... If I were to cook one for myself its definitely going to be on the medium rare side......



post #4 of 4
Looks great! Nice smoke!
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