Well, with a successful first smoke of St. L ribs on Christmas eve as an entrance into the world of smoking, I jumped in with both feet and did the Prime Rib as my second ever smoke on Christmas day.
Started the day at 6 a.m. with a seasoning of a 5 lb roast with salt, pepper, onion powder and garlic powder over a light coating of olive oil. Nothing fancy.
Started the hardwood charcoal at 7 am, had base temperature in smoker by 7:30 when the roast went on The Open Range. Used cherry wood chunks for smoking.
Was able to maintain a reasonably tight temp band on the smoker, 225 – 235 degrees F over the time of the cook.
10:00 – insert IT probe, reading 118 degrees IT
10:30 – 123 IT, see photo below. Nice color developing.
11:00 – 135 IT
11:30 – 142 IT, removed from smoker, wrapped in foil, toweled and in cooler. Left probe in place to monitor carryover.
12:00 – 147 IT. Unwrapped and sliced for noontime meal.
Sliced photos below. Juicy, tender, nice smoke. Note the kitchen help in the photo. She got the bones, happy dog!!!
Really proud of this first attempt of PR in a smoker. Was delicious!!!!
With two smokes now under the belt, finding The Good One Open Range smoker a pretty easy unit to control.