Utilizing the vast resources and professional services of this website I was able to successfully prepare my first ever Prime Rib.
Bear, Gary, and Chef JJ all played a role in today's success. Thank you Gentlemen!
As directed by Bear, it all started the day before when I seasoned the meat and placed it in the fridge overnight.
http://s844.photobucket.com/user/cstrickland4/media/20161224_101003_zpshzxsywtn.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161224_102458_zpsrvqekpds.jpg.html]
Today around 1130 I fired up the smoker and pulled the meat to get ready.
http://s844.photobucket.com/user/cstrickland4/media/20161225_113158_zpsl4qr54za.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161225_115548_zpskpmdz361.jpg.html]
Using Gary's expertise with using a wood burning offset I was able to successfully manage my temperature to around 225° with very few spikes to 250°. This is after 3 hours.
http://s844.photobucket.com/user/cstrickland4/media/20161225_143830_zpsu1oo0kzm.jpg.html]
Of course once everything was stabilized I figured that since it was a sweltering 43° out that I'd fire up the pit, drink some sauce, and watch the temps.
http://s844.photobucket.com/user/cstrickland4/media/20161225_151101_zps4fyo0tk4.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161225_142927_zpskxpid5tn.jpg.html]
Here are picks of the finale.
http://s844.photobucket.com/user/cstrickland4/media/20161225_171546_zpshkt5b9pf.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161225_172215_zpsjyzncjwf.jpg.html]
It was awesome! A 6lb Prime Rib which took 5 hours to smoke to an IT of 130° with a temp between 225° with swings to 250°.
Once again and as always, thank you very much to everyone who is willing to assist others in their smoking success. You have all made me have just a little bit more confidence in our society.
Chad
Bear, Gary, and Chef JJ all played a role in today's success. Thank you Gentlemen!
As directed by Bear, it all started the day before when I seasoned the meat and placed it in the fridge overnight.
http://s844.photobucket.com/user/cstrickland4/media/20161224_101003_zpshzxsywtn.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161224_102458_zpsrvqekpds.jpg.html]
Today around 1130 I fired up the smoker and pulled the meat to get ready.
http://s844.photobucket.com/user/cstrickland4/media/20161225_113158_zpsl4qr54za.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161225_115548_zpskpmdz361.jpg.html]
Using Gary's expertise with using a wood burning offset I was able to successfully manage my temperature to around 225° with very few spikes to 250°. This is after 3 hours.
http://s844.photobucket.com/user/cstrickland4/media/20161225_143830_zpsu1oo0kzm.jpg.html]
Of course once everything was stabilized I figured that since it was a sweltering 43° out that I'd fire up the pit, drink some sauce, and watch the temps.
http://s844.photobucket.com/user/cstrickland4/media/20161225_151101_zps4fyo0tk4.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161225_142927_zpskxpid5tn.jpg.html]
Here are picks of the finale.
http://s844.photobucket.com/user/cstrickland4/media/20161225_171546_zpshkt5b9pf.jpg.html]
http://s844.photobucket.com/user/cstrickland4/media/20161225_172215_zpsjyzncjwf.jpg.html]
It was awesome! A 6lb Prime Rib which took 5 hours to smoke to an IT of 130° with a temp between 225° with swings to 250°.
Once again and as always, thank you very much to everyone who is willing to assist others in their smoking success. You have all made me have just a little bit more confidence in our society.
Chad