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first Prime Rib with Q VIEW!!!! - Page 2

post #21 of 33
Yup,just chipped a tooth try'en to eat my screen.
Looks like a success!!
post #22 of 33
buzz......bring one of them down for new years.......break in the new smoker the RIGHT way..............

post #23 of 33
They Cost More Than Our Smokers!!!, Almost Combined.
post #24 of 33 skate...............wink.gifwink.gifwink.gif
post #25 of 33
Looks good Jesse!!! I'm glad everything went well for you on your first rib roast. Out of curiousity and for compiling research, how long was the cook including the rest in foil? How long was just the rest in foil?

Way to go!!!PDT_Armataz_01_37.gif
post #26 of 33
Good job, that is a fine looking piece of meat.
post #27 of 33
That looks awesome oonighttrain!!PDT_Armataz_01_37.gif
post #28 of 33
Thread Starter 
hey chad, thanks for all your help..... PDT_Armataz_01_28.gif

it was about a 5 pounder and it was at about 275 degrees for approx 5 hours. then, i had her wrapped for about 20 minutes..

next time, id like to have a bit more of a crust on the outside...
post #29 of 33
I'll take a slice or 3...looks good.
post #30 of 33
I'm interested to hear more of your impression of this. I've always preferred to sear/char a big hunk of meat like that. It seems like it would be just smooshy without the high heat to bring the pain. Let me know. I just grilled one of those last night and it was pretty tasty, although I cut it into steaks before grilling....
post #31 of 33
This is probably a dumb question, but I'm new and have to ask or I'll get confused and ruin the meat! If you put the meat in a 275 degree smoker, why do the temps on your outside thermometer read 125 and 51? What do those numbers mean?
post #32 of 33
the thermoter is showing the internal temp of the meat at 51 and the alarm is set for 125 internal the meat will climb to med rare...........

post #33 of 33
Oh, ok. I thought one of those temps would show the actual temp inside the smoker.
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