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Good Morning from East Tennessee
Welcome, Bear's post on prime rib is a good one to look at for any answers to your questions. -
Prime Rib Quesiton
Can't add anything to the above advice. Welcome to the forum and we look forward to seeing some Q-view. I'm also doing a rib roast for Christmas. Have been doing one for the last several years but this will be the first one I'm doing in the smoker. Looking forward to it. -
My rub recipe
The only thing I would add, if you need a little more heat is that I like adding chipotle powder to my rubs. It adds some heat with a smoky flavor. Also a little cumin is good. Enjoyed you post forluvofsmoke! -
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Cost of Smoking Pork Ribs Comparison
As mentioned above, the only true way of cutting costs is to have more than one rack of ribs in the smoker. Fill it if possible. Places like Famous Dave's are buying everything in bulk and therefor their costs are a lot less than ours. Doing it ourselves has given me a better understanding why... -
Prime rib roast cut selection questions
I would agree with eman. Where I get my rib roast they cut the bones off and then tie them back on. Here choice grade is $7.99 per LB and select grade is $6.99. Haven't seen any prime grade in the stores but I would imagine it would be $2.00 to $3.00 per lb more. -
Doing my first brisket saturday, need some help!
I've done briskets both ways. Injecting and not injecting. For me I found the one I injected to be a little better tasting. As far as moisture I din't see a big difference between the 2 methods. I followed what I learned here in that I foiled it at 165 and brought it up to 205 before taking it... -
When we're not burning the wood...
Great looking pens. I'm always envious of people who are pretty handy and can do things like that. NIce Job!!- coacher72
- Post #19
- Forum: General Discussion
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Bone In Standing Rib Roast, aka Prime Rib QVIEW
Great looking prime rib. I'm primed and ready for Christmas dinner. Thanks for sharing -
Hello from Auburn, AL
Try foiling when the internal temp gets to 165. Then place it back in smoker until the internal temp gets to 205. Remove from smoker wrap it in a couple of towels and place it into an ice chest for at least an 1 hr. I've left mine in for as long as 3 hrs and it was still very hot when I pulled... -
Meat thermometer
I personnaly like the Maverik-ET 73 temp. probes. I also like having back ups and plan to buy the new Maverik ET 732 soon.- coacher72
- Post #14
- Forum: Meat Thermometers
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Problems with starting a fire...
One trick I learned here from someone is not to put the wood directly on the coals. I purchased a charcoal basket that has helped me. I have a Yoder Wichita 20" (SFB) smoker. Once I get the temp up to the desired temp. I wedge my wood between the charcoal basket and the side of the firebox near...- coacher72
- Post #3
- Forum: Wood Smokers
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Howdy smokin folks
Welcome!! Plenty of people that willing to help. I've learned a lot since joining. -
New to the forum and Turkey Smoking
My only advice would have been to use a brine, but you already planned to do that. There have been many posts here on this subject that you might research to see if there is anything that might help you out. Good luck -
My Prime Rib w/qview
Great looking prime rib. It is on my list as well for Christmas. Love the Christmas meat sales! -
Yoder Pellet smoker
Wingman, Glad to help out. The one thing I did not get on mine was the counter weight. I tried to save a little money by not getting it. It hasn't been a problem not having it. Let us know when you're heading this way next spring. I might have make my way to All Things BBQ and try some yours...- coacher72
- Post #18
- Forum: Electric Smokers
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4 Butts in WSM w/Q-view
Great stuff SmokinAl. Your neighbors are the lucky ones. -
