Prime rib and boneless leg of lamb on the Smokin-It #3

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Master of the Pit
Original poster
Apr 3, 2013
5# well trimmed boneless rib roast from the chuck end and a 4.5# boneless leg if lamb for our early Christmas dinner:

Evoo, thyme, rosemary, and 8 cloves of garlic all wrapped up-

The rib roast was rubbed with spog and some evoo-

Into the smoker @ 1:15, temp outside is 18*f...
Lookin' good so far Dert!  Keep the qview comin'!


Into the oven to build the crust up:
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Out at 5:00, blasted in the oven at 450 for 30 minutes or so, let it them rest in the oven for another 30 min while the twice baked spuds were cooking...
All plated up...

Sliced at 142* ish...
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Living large that for sure!!!!!  Love that smokey goodness, when your living like a king
Leftovers for Christmas Eve:

Best price in town!

Gasser is still good for something:
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