As a newbie I have been experimenting with pork, chicken and sausages. I decided to try a prime rib. I have to say it turned out great.
I rubbed it down with olive oil and Montreal steak spice and let it sit in the fridge overnight.
Got the smoker up to 225 F and put the roast in, I also had a rack of honey/garlic sausage in with it.
Smoked it at 225 F for just about 6 hours and an internal meat temp of 137 F.
Took it out and covered with tin foil for about 20 minutes, the temp came up to 141 F.
Sure was tasty.
I rubbed it down with olive oil and Montreal steak spice and let it sit in the fridge overnight.
Got the smoker up to 225 F and put the roast in, I also had a rack of honey/garlic sausage in with it.
Smoked it at 225 F for just about 6 hours and an internal meat temp of 137 F.
Took it out and covered with tin foil for about 20 minutes, the temp came up to 141 F.
Sure was tasty.
