This is probably my 5th prime rib smoke. I recently bought a stockpile of prime rib roasts @ 5.99/pound. I was trying to figure out what to have for dinner tonight and I thought 'Why not prime rib'. So I took a 4lb roast out of the fridge and put some seasonings on it (salt, pepper, garlic, and thyme) and put it in the smoker at 12:30 @ 225. My excuse is that I am doing 10 pounds for Christmas Eve so I'm taking this opportunity to do reconnect with smoking prime rib. Usually I prepare the meat the night before and let the spices meld into the meat overnight, in the fridge. However, this was short notice so I didn't have time.
2 beers (Yuengling) and a cup of beef stock. No carrots because I was out. Simply onion, celery, salt, pepper, and thyme.
I love this perforated pan. I use it for all of my beef.
Simply Pecan and Mesquite mixed. The mesquite is on the bottom.
4 hours later I pulled it at 135 and let it coast to 140, wrapped in foil with a few spoons of the juice. I put a bit too much pepper in the juice but it was still very good.
All in all it was a very good piece of meat. The lack of marbling worried me but it was great for the price.
2 beers (Yuengling) and a cup of beef stock. No carrots because I was out. Simply onion, celery, salt, pepper, and thyme.
I love this perforated pan. I use it for all of my beef.
Simply Pecan and Mesquite mixed. The mesquite is on the bottom.
4 hours later I pulled it at 135 and let it coast to 140, wrapped in foil with a few spoons of the juice. I put a bit too much pepper in the juice but it was still very good.
All in all it was a very good piece of meat. The lack of marbling worried me but it was great for the price.
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