i did a prime rib this past sunday, used some of curleys prime rib rub they sent me as a sample.
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onto smoker, 225-240 degrees, used some red oak for this one.
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took it up to 130-135 deg, here it is ready to wrap and rest...
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some morels i found in the yard....
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butter, diced onion, and the halved morels.
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when onions are tender and the shrooms have cooked down, added some of the drippings from the roast.
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sliced the roast...
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and served with the morel au jus. was great, the morels outdid themselves!!!
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and just for the heck of it, here was leftovers i got to enjoy earlier this week! prime rib sammies, provelone cheese, with morels on top on toasted buns.
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thanks for checking my pics!!!
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onto smoker, 225-240 degrees, used some red oak for this one.
*
took it up to 130-135 deg, here it is ready to wrap and rest...
*
*
some morels i found in the yard....
*
butter, diced onion, and the halved morels.
*
when onions are tender and the shrooms have cooked down, added some of the drippings from the roast.
*
sliced the roast...
*
and served with the morel au jus. was great, the morels outdid themselves!!!
*
and just for the heck of it, here was leftovers i got to enjoy earlier this week! prime rib sammies, provelone cheese, with morels on top on toasted buns.
*
*
thanks for checking my pics!!!