I'm smoking an 8lb prime rib this weekend and looking for some advice.
I'm going to rub it with just kosher salt and ground black pepper - what ratio of each, 50/50?
What wood do you guys recommend using?
I believe it should take about 15 minutes per pound, is this right?
Should I give it smoke the whole time it's cooking?
Foil wrap it at any point or just leave unwrapped?
I'm looking for a nice medium rare and plan on dry coolering it for at least 2 hours before carving. What IT should I pull it at, 125°?
Should I put a foil tray underneath to catch dripping and jus. (I can't really do much to the jus because a guest has allergies to onion, garlic and all sorts of other stuff)
Thanks guys, as always any help is greatly appreciated!
Trundle
I'm going to rub it with just kosher salt and ground black pepper - what ratio of each, 50/50?
What wood do you guys recommend using?
I believe it should take about 15 minutes per pound, is this right?
Should I give it smoke the whole time it's cooking?
Foil wrap it at any point or just leave unwrapped?
I'm looking for a nice medium rare and plan on dry coolering it for at least 2 hours before carving. What IT should I pull it at, 125°?
Should I put a foil tray underneath to catch dripping and jus. (I can't really do much to the jus because a guest has allergies to onion, garlic and all sorts of other stuff)
Thanks guys, as always any help is greatly appreciated!
Trundle