First Prime Rib

[phatbac]

That looks awesome! great smoke!

Happy Smoking,
phatbac (Aaron)

 

[foamheart]

Beautiful!

You've created a problem now though, for yourself, when you do it that well the first attempt, how are you going to top that next time.

Great looking job.

 

[dcecil]

That looks awesome! great smoke!

Happy Smoking,
phatbac (Aaron)

That looks awesome! great smoke!

Happy Smoking,
phatbac (Aaron)

Thanks Aaron, I appreciate that.

 

[dcecil]

Beautiful!

You've created a problem now though, for yourself, when you do it that well the first attempt, how are you going to top that next time.

Great looking job.

I’ll come up with something lol, thanks for the nice comments

 

[Bearcarver]

Looks Awesome, Doug.:)
Looks like higher than 135° IT though. That gray might be from that 25 minutes @ 500° sear.
That's not in my Step by Steps, but it doesn't hurt anything.
I'd be all over that!! How'd everybody like it???
Like.

Bear

 

[dcecil]

Looks Awesome, Doug.:)
Looks like higher than 135° IT though. That gray might be from that 25 minutes @ 500° sear.
That's not in my Step by Steps, but it doesn't hurt anything.
I'd be all over that!! How'd everybody like it???
Like.

Bear

Bear you are correct about the color. I think that part was my error at the end. I pulled at 135 and sat it on my counter next to the stove which my wife was using. Next thing I know I look over and the carry over was 12 degrees. Rookie mistake. I honestly had no idea it would continue to cook that long being off the pit. I will definitley pull at a a cooler temp next time as I like medium rare. However with all that rambling it very well could have been the sear lol. I greatly appreciate you looking I’m on this post. Your experience and others like you is why I joined this forum

 

[73saint]

Beautiful prime rib!! I am absolutely dying to do one, but I promised my dad the first one I did, would be with him. He’s been in the hospital with prostate cancer but is now on the mend, so hopefully I’ll get to do one soon.

Isn’t it cool when you realize that a lot of your past smoking struggles with fire maintenance, weren’t really your fault? Those first few cooks with my Lang really made me appreciate the fact that the quality of tools you are using sure can make a difference.

Glad your new smoker is working out so well!!

 

[dcecil]

Beautiful prime rib!! I am absolutely dying to do one, but I promised my dad the first one I did, would be with him. He’s been in the hospital with prostate cancer but is now on the mend, so hopefully I’ll get to do one soon.


Isn’t it cool when you realize that a lot of your past smoking struggles with fire maintenance, weren’t really your fault? Those first few cooks with my Lang really made me appreciate the fact that the quality of tools you are using sure can make a difference.

Glad your new smoker is working out so well!!

Glad to hear that your dad is on the mend. I look forward to seeing that cook thread with him. So true what you say about the fire management on other grills. I think having to work so hard with my old grill to keep the temp steady that it really helped. Now I just maintain the heat instead of battling the fire. ITs awesome. Thanks for the kind words

 

[tropics]

Doug That looks great congrats on a first of many,we love PR like that.Points
Richie
Now I'm starving just drove home from Ma.

 

[dcecil]

Doug That looks great congrats on a first of many,we love PR like that.Points
Richie
Now I'm starving just drove home from Ma.

Thanks Richie, I appreciate you lookin in and giving the kind comments.

 

[bdskelly]

A beautiful rib roast Doug. Like! B

 

[Bearcarver]

Bear you are correct about the color. I think that part was my error at the end. I pulled at 135 and sat it on my counter next to the stove which my wife was using. Next thing I know I look over and the carry over was 12 degrees. Rookie mistake. I honestly had no idea it would continue to cook that long being off the pit. I will definitley pull at a a cooler temp next time as I like medium rare. However with all that rambling it very well could have been the sear lol. I greatly appreciate you looking I’m on this post. Your experience and others like you is why I joined this forum

Yup, It depends on the Smoker Temp when you pull it:
Sometimes I pull it out of 220°, and it carries over 2° or 3°.
Other times I drop it down to 150° for awhile before I pull it & when I pull it, it stays the same IT.

Bear

 

[dcecil]

A beautiful rib roast Doug. Like! B

Thanks B, I appreciate the like

 

[dcecil]

Yup, It depends on the Smoker Temp when you pull it:
Sometimes I pull it out of 220°, and it carries over 2° or 3°.
Other times I drop it down to 150° for awhile before I pull it & when I pull it, it stays the same IT.

Bear

I’m gonna definitely pull earlier next time. Thanks for the advice.