My first rib roast.

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Meat Mopper
Original poster
Dec 15, 2013
Seattle WA

I started with an 8 lb Rib Roast and rubbed it with Kosher Salt and Coarse Cracked Black Pepper.

Then in to a 500 deg cast iron skillet to sear it on all sides.

From there into the smoker @ 225 deg for 4 1/2 hours.

2 hours into the smoke. I'm using a light apple wood smoke.

Coming out of the smoker at 120 deg to rest for 45 min.

45 min later internal temp has risen to 129 deg. Time to eat.

It was wonderful. A beautiful light applewood flavor and so tender you

could cut it with your fork. 
WOW!!!!!!! Dang it man that looks great -very nice - I think you forgot to give me a invite ????

A full smoker is a happy smoker
I've got one in the freezer. After looking at you Qview, I've got to pull it out and cook it. I can smell it thru the pix
What do you use to cut your Prime Rib with Demosthenes9? Also the Prime Rib looks great. I have been convinced the last couple of weeks that I have to try one this year/
A straight edged knife that isn't serrated. 

If you haven't smoked a PR yet, you definitely should give it a shot.  There's nothing better.
That looks great! How was it with the apple? In my short time smoking that's one of my favorite woods. I did one with hickory and it was like bacon infused beef...which was amazing but I'm curious about how beefy it tastes with other woods.
Great looking beef. Beef has become very expensive here but I may have to pry my wallet open after seeing this.

Well done.

I really like the fruit woods for smoking. Apple lends a light sweet taste the I like. One of my other favorite woods to use is Pecan. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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