I smoked a small prime rib roast a few months back, and I'm not sure why this come out the way that it did. I smoked to 125degF, but this seems way under done for this temperature. Where did I go wrong?
That is the perfect color for Beef that hit 125, after a rest.
If you Pulled the beef from the smoker at 125, check your Therm Accuracy and think about your Thermometer Placement...If the Thermometer was not Centered or not Deep enough, it will read Higher than the actual meats center. Same if the Tip was in the tasty Fat running along the Ribeye... Been There, Done That! The Head Chef was Not Happy!...JJ