See Below, what Gary does:
My only concern is that, since I smoke with a wood fire, my smoker tends to burn a little hotter. Say around 275-300. I know that I did read your comment about your Prime Rib not needing Au Jus, and I'm sure that it doesn't. I guess that I want to do it just for aesthetics for the wife because she loves Au Jus.
Big 1,
If you can't keep the smoker below 250°, you can't get it to that Nice Pink from Bark to Bark.
At 275°-300°, if you take it to below 140°IT, it will be Pink in the center, but gray on the outer couple inches & on both ends.
Bear
Thanks Gary!!
Smaller Fire, Less wood or smaller pieces then you can get a lower temp I have a RF and can take it from 100º Up in 10º increments Try It
Gary
Thanks fellas, I truly appreciate it. I will give it a try. I cannot burn full sticks in my smoker, they don't burn so well and go out. I actually have to cut my wood into 6" to 8" pieces to burn. This gives me about 15-20 minutes time before I have to go back out and put another one on the fire. And the fire itself isn't really big, but it burns hot. I leave both drafts wide open and even leave the firebox door open a bit. If not, the fire usually smolders as if it's choking itself out. Now of course this all happens in warmer weather when it's not very windy.
See Below, what Gary does:
Big 1,
I have no idea how to use any kind of Smoker, other than my easy Electric MES, but "Gary S" is my Goto guy on Stick Burners.
See Below.
Thanks Gary!!
I hate to see people having to smoke Prime Ribs at Temps above 240°. It's just not the same.
You Da Man!!
Bear
Thanks Gary, it looked really good. It's amazing how you can have a nice fire like that going and get your temps down so low. Can you tell me how you do so with the dampers?
I smoked one yesterday here it is and I'm smoking another one today
http://www.smokingmeatforums.com/t/255977/pre-christmas-prime-rib
Gary
Sure, No Problem First Check your Temp gauge to make sure you are getting an accurate reading.
Thanks Gary, it looked really good. It's amazing how you can have a nice fire like that going and get your temps down so low. Can you tell me how you do so with the dampers?
Like I said, I leave mine open and burn little pieces of splits and it seems as if I don't burn it hot, the fire wants to go out.
I'm already Proud of you guys!
Thanks Gary, I appreciate it. I think that where my smoker is lacking is that I only have one damper on my FB door which is down low. There is a hole near the top of my door that is about 1", but I can't adjust it like I can the bottom. Which is probably why when I shut the bottom damper it tends to smolder and choke itself out. I'll play with it more and learn more about it. Even if I have to babysit the smoker, it's only for between 4-6 hours which isn't that bad.
Either way, I'm going to make you and Bear proud!
Chad
Yes---Thickness matters most:
Bear, If I follow your guide, can I expect the same 5 - 6 hour done time regardless of the size of my roast? I am going to try to smoke two 10 pounders..
No, My Prime Ribs, like all other non-cured meats go directly from Fridge to Smoker.
Do you bring your meat to room temp before smoking?
Left over ribs from Christmas prime rib. Delish!Bear, If I follow your guide, can I expect the same 5 - 6 hour done time regardless of the size of my roast? I am going to try to smoke two 10 pounders..
That was a Beauty, Chad!!Thank you Bear and Gary! All was a success.
http://www.smokingmeatforums.com/t/256198/first-prime-rib-qview#post_1645578
Nice Ribs!!Left over ribs from Christmas prime rib. Delish!
Yup---Them's Purdy!!!
Here is my leftover Prime Rib before Christmas, Had em for supper tonight Mmmmm Gooood