I had a three bone 5.5 pound prime rib roast sitting in my freezer and I've been needing an excuse to use the smoker so I decided now was as good as time as any to smoke some prime rib. Everything turned out great but was unable to really keep track of my smoker temp due to some issues with the wireless thermometer I use for the smoker temp so I had to go with the slightly inaccurate temp gauge that I have built into my smoker.
I rubbed down the roast with stone-ground dijon mustard then liberally seasoned with salt, pepper, dried rosemary, garlic powder and onion powder. Used Royal Oak lump charcoal with a mixture of cherry and hickory wood chunks. I smoked it until it reached an IT of 130 (half my family prefers more medium and knew they wouldn't like it if was medium rare like the other half of the family prefers). I wrapped in butcher paper and towels then put in a cooler to rest for about 45 minutes to an hour. Turned out excellent, like I said before it was more done than I prefer but the rest of the family sure enjoyed it. I really enjoyed the stone-ground dijon mustard, you could taste it when you got an outside piece and brought some good flavor to the meat. Overall a success!
I rubbed down the roast with stone-ground dijon mustard then liberally seasoned with salt, pepper, dried rosemary, garlic powder and onion powder. Used Royal Oak lump charcoal with a mixture of cherry and hickory wood chunks. I smoked it until it reached an IT of 130 (half my family prefers more medium and knew they wouldn't like it if was medium rare like the other half of the family prefers). I wrapped in butcher paper and towels then put in a cooler to rest for about 45 minutes to an hour. Turned out excellent, like I said before it was more done than I prefer but the rest of the family sure enjoyed it. I really enjoyed the stone-ground dijon mustard, you could taste it when you got an outside piece and brought some good flavor to the meat. Overall a success!
