Last Sunday we were a little short on funds in our meat allowance. So I needed to adapt and overcome this short fall or risk the fact of a "Smokeless Sunday"
This was not going to happen!!
A quick search of the chest freezer's neather regions turn up this 5# chub of good ole' Arkansas Prime Rib....
5 pounds of pure bliss
Stripped it naked
Cut some slits about 2/3 down
Slapped her with some yellow and spicy mustard
Used some of Jeff's rub and PaPa's stuff to dress her up
About 2 hrs in the smoke and looking good
Using oak and hickory
3 hours and out she comes
Got to have some veggies
Cut up and dabbed with homemade BB-q Sauce
Back in the smoke for an hour
All plated up and ready to eat.
I must say I was pleasantly surprised with the out come, but for supper the next day I cranked up the Big Red to about 500* and seared them for about a minuet on each side.
I really like the texture of the "Primed Rib" better this way..
Thanks for looking
This was not going to happen!!
A quick search of the chest freezer's neather regions turn up this 5# chub of good ole' Arkansas Prime Rib....
5 pounds of pure bliss
Stripped it naked
Cut some slits about 2/3 down
Slapped her with some yellow and spicy mustard
Used some of Jeff's rub and PaPa's stuff to dress her up
About 2 hrs in the smoke and looking good
Using oak and hickory
3 hours and out she comes
Got to have some veggies
Cut up and dabbed with homemade BB-q Sauce
Back in the smoke for an hour
All plated up and ready to eat.
I must say I was pleasantly surprised with the out come, but for supper the next day I cranked up the Big Red to about 500* and seared them for about a minuet on each side.
I really like the texture of the "Primed Rib" better this way..
Thanks for looking
