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Pre-Labor Day: 20+ lb Rib Roast on the GMG Daniel Boone


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jun 23, 2011
We had our Labor Day party yesterday, as I (and my friends) are at the age that we usually like to take a day to recover, and not go straight to work with a hangover. It was supposed to rain, but we had a nice 75° day.
This choice rib roast was on a good sale a while back, so I took it out of the freezer about 5 days ago, and invited some friends and family over. Biggest piece of meat by far that I've ever tried to make whole. I never even tried to count the ribs, so I couldn't tell you how many there were. It actually overhung my 1/2 sheet pan.


Cut some slits and inserted a dozen or so garlic cloves to get more flavor down inside. Something I learned from the BBQ Pit Boys.

Brushed with some A-1 sauce and rubbed with Montreal Steak Seasoning the night before. It's as good or better on rib roasts than most beef rubs I've come up with.

We just had a new deck built that has an aqua-blue, fiberglass covering for my smokers. It's great, but it makes all the pics I take out there come out with a very unattractive blueish tint.

See? Anyway, this was also the first time I tried out my new Solis Smart Food thermometer. Up to six probes that bluetooth to my phone. Have to say it worked pretty slick. I was able to monitor both ends and the middle, plus the grill temp. It will even show you a graph. Only down side was that at the end of the smoke, the plastic probe holders came out all the same color. I'll have to see what they look like after I've cleaned them.

I used GMG Premium Texas-Blend pellets. Really good on beef. Sometimes you want the flavor of the beef to shine, and not for the smoke to be too overwhelming. This grill is great for that.
Since it was getting done early (took about 4-5 hours at 220°), I took it off the grill when each end was close to 130°, and the middle was about 120°. I placed some foil on it, and set it in the oven on WARM for an hour or two. That allowed the middle part to catch up to med-rare 130°, while each end was just a little higher.



Got a lot of rave reviews. We paired this with some fresh local corn, homemade Italian garlic/rosemary bread, and sliced, red & orange heirloom tomatoes. Not to mention, a LOT of wine. Even with 11 people, we still had a lot of leftovers.
My buddy brought over an ice cream pie that featured a gingersnap crust, layered mango and coconut ice cream, and berries on top. Fabulous!


Smoking Fanatic
Joined Dec 23, 2016
Dang that looks good. I have a 4# in the freezer from last Thanksgiving sales. Sounds like it may be time to thaw that sucker after seeing yours.


Legendary Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 17, 2016
That Prime Rib looks fantastic, great cook.


Master of the Pit
OTBS Member
SMF Premier Member
Joined Sep 30, 2008
That's cooked to perfection !! Great job !


Master of the Pit
Joined Jun 11, 2013
that is awesome! i Love PR! that one was done very fine!

Happy Smoking,
phatbac (Aaron)


Smoking Fanatic
★ Lifetime Premier ★
Joined Dec 20, 2012
A masterpiece sir! Gotta love technology that helps make a great cooking experience. Glad the folks were happy....How could you NOT be!.


Master of the Pit
OTBS Member
Joined Feb 27, 2018
Damn man that looks so good I just ate lunch and am hungry again now!


Smoking Guru
OTBS Member
SMF Premier Member
Joined Aug 24, 2014
MN490, Awesome job on the PR, it looks divine !


Smoke Blower
Joined Sep 24, 2013
Nice cook and looks to be a quality cut of rib roast. Haven't seen you at my joint lately. Now I know why!


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jun 23, 2011
Nice cook and looks to be a quality cut of rib roast. Haven't seen you at my joint lately. Now I know why!
Hi, Jeff! I was up about a month ago, didn't see you in there at the time. You may have been in the back with the smoker. I promise I'll be back up soon!

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