4th of July Prime Rib my 1st w/Qview

pineywoods

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Mar 22, 2008

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Florida

• Jul 4, 2009

• #1

I rubbed the roast with EVOO then applied garlic salt with parsley, then some course ground black pepper. I chose to use straight cherry chips and a cherry juice for the spritz. The roast was about 6.5 lbs and I smoked at 225-235. It took about 4.5 hours to reach 135 internal then I double foiled and into a warm dry cooler.
The roast seasoned and ready

Heres the setup inside the GOSM

Here it is after about 1.5 hours and ready for the first spritz

Here it is about 3.5 hours into it I had just put the probe in

Here it is ready to foil and rest

Here it is sliced a little to rare for me but just the way the wife likes it I heated mine more in the AuJus sauce

I don't like cooking that rare and will take it to 140 internal next time then foil hopefully she won't even know the difference

 

Last edited: May 27, 2012

irishteabear

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Downingtown, PA

• Jul 4, 2009

• #2

As long as you don't tell her, she probably won't know the difference.

Looks good though.

 

pignit

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Lookin at the Great Smoky Mountains

• Jul 4, 2009

• #3

She won't know the difference....... yea right!


Shweeeeeeeet!

 

sumosmoke

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New Smyrna Beach, FL

• Jul 5, 2009

• #4

Nice smoke, Jerry. Hope Karen enjoyed the meal. That's a nice size roast ya got!

 

ronp

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• Jul 5, 2009

• #5

Awsome looking.

 

jaxgatorz

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• Jul 5, 2009

• #6

That looks great Jerry... I agree with Karen, it's perfect.

 

cajunsmoke13

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• Jul 5, 2009

• #7

Now that looks really good Jerry...Nice job

 

wanbli

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Mar 14, 2009

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Near Flint Michigan

• Jul 5, 2009

• #8

Piney, Nice looking roast. Thanks for sharing the Q'view and I'm sure she won't notice any difference next time.....unless you wayyyy overcook it. Peace Wanbli

 

ellymae

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Southeastern PA

• Jul 5, 2009

• #9

Jerry - that looks perfect! My invite must have gotten lost in the mail...

 

rdowens

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Jun 11, 2009

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Millville, NJ

• Jul 5, 2009

• #10

That looks just right to me. I would have enjoyed that dinner. Thank you for sharing.

 

mballi3011

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• Jul 5, 2009

• #11

Very nice job jerry looks great and I'm with karen just the way I like it. But if you take it longer she'll neber know unless she takes a peek at that thermo.

 

hungryjohn

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Feb 3, 2009

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North Georgia mountains

• Jul 5, 2009

• #12

If you don't like it that rare, you can send your share to me. Looks perfect.

 

voldaddy

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Mar 8, 2008

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• Jul 5, 2009

• #13

Man, that looks great! Cooked to perfection IMO. I haven't smoked a PR since Easter, but have 2 in the freezer calling my name...

 

smokingohiobutcher

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The North Coast of Ohio

• Jul 5, 2009

• #14

WOW!!! That looks scrumptious!! Absolutely Points to you

Gonna have to try this my self!

 

chisoxjim

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• Jul 5, 2009

• #15

mercy....! that is a nice lookin roast.

well done.

 

bigsteve

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Feb 15, 2009

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South West Florida

• Jul 5, 2009

• #16

Wow.............

 

billbo

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Upstate NY

• Jul 5, 2009

• #17

Man that looks good! Great job!

 

rickw

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• Jul 5, 2009

• #18

Nice looking roast, the wife would love it. A bit to rare for myself.

 

meatball

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Gainesville, FL

• Jul 6, 2009

• #19

Perfectly cooked roast! Looks delicious!

 

scottyaz

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Feb 7, 2009

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• Jul 6, 2009

• #20

Looks good! I'm like you, I like mine cooked a little more also.