- Jan 15, 2017
- 49
- 57
Smoked a 2.9KG (6+lb) Prime rib yesterday. Slatherd with Dijon, chopped Rosemary, S&P, and onion pwdr.
Cooked indirect, Cherry and Maple for smoke. Pit temp between 255 and 270°. Smoke time was 5.5 hr and a bit spent searing at the end. Final IT was 143° but probably pushing 150° after the rest. I kinda like my PR not too pink. Drippings turned to gravy. Plated with traders, Yorkshire pop overs and veg. Damned good eats.
Cooked indirect, Cherry and Maple for smoke. Pit temp between 255 and 270°. Smoke time was 5.5 hr and a bit spent searing at the end. Final IT was 143° but probably pushing 150° after the rest. I kinda like my PR not too pink. Drippings turned to gravy. Plated with traders, Yorkshire pop overs and veg. Damned good eats.
