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

Discussion in 'Beef' started by dert, Dec 22, 2013.

  1. dert

    dert Master of the Pit

    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...
     
  2. dert

    dert Master of the Pit

    3:30 110*
    4:15 125*
     
    Last edited: Dec 22, 2013
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin' good so far Dert!  Keep the qview comin'!

    [​IMG]

    Red
     
  4. dert

    dert Master of the Pit

    Into the oven to build the crust up:
     
    Last edited: Dec 22, 2013
  5. dert

    dert Master of the Pit

    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...
     
  6. dert

    dert Master of the Pit

    All plated up...





    Sliced at 142* ish...
     
    Last edited: Dec 22, 2013
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Man, that plate looks great!  What a feast.  Nice, Dert!  [​IMG]

    Red
     
  8. yotzee

    yotzee Smoking Fanatic

    WOW!!!!!  [​IMG]
     
  9. upnsmoken

    upnsmoken Newbie

    Living large that for sure!!!!!  Love that smokey goodness, when your living like a king[​IMG].
     
  10. dert

    dert Master of the Pit

    Leftovers for Christmas Eve:

    Best price in town!


    Gasser is still good for something:
     
    Last edited: Dec 25, 2013
  11. dert

    dert Master of the Pit

     

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