First attempt at prime rib on the WSM. Every time I read one of Bear's numerous PR threads I knew it had to be on the list. I finally found standing rib roasts on sale for $7.99/lb here at Meijer (after checking 4 stores). This cook takes cue from Bear's step-by-step instructions and adds the Au Jus recipe from Chef Jimmy J.
This one is 4 ribs, roughly 7 pounds. Perfect for 4 of us with just enough leftovers. Typical Bear rub here, L&P Bold and SPOG:
Rub applied and into the wrap for an overnight rest in the fridge:
On to the preheated WSM at 2:30PM with plans for dinner at 7:30PM. Roast on top with veggies for Chef Jimmy J's Au Jus under. Broth was added to the veggies 1 hour later. Smoking with Oak Bourbon Barrel Chunks and Royal Oak Hardwood Lump:
This was at 3 hours in. The WSM held nicely between 220 and 230 for the entire cook:
The PR was pulled at 134 IT, just over 4 hours of cook time. Now working to finish the Au Jus and Au Gratin Potatoes:
The two pics below are just after a 45 minute rest double wrapped in foil and covered in towels:
Plated view - PR with the Au Jus and horseradish. Au Gratin potatoes were made with butter, flour, onion, garlic, cream, milk, salt, cheddar, havarti, and parm:
Last but not least, an attempt at Bear View!
This turned out incredible! I couldn't help but go back for seconds on the PR. Thank you to Bear and Chef Jimmy J for the ideas. Three pieces left to get creative with leftovers.
I hope you all had a very Merry Christmas with your friends and family. Thank you for looking.