Well I made a nice meal for the wife and I for Valentines Day. I had a 2lb rib roast in the freezer that I picked up on sale around Xmas time. I rubbed it down with garlic/onion powder, pepper, sea salt and accent in the afternoon and threw it on the smoker around 5:30 around 275 degrees and it was done in around two hours as I pulled it at 136 internal temp. I also found some lobster tails on sale last week so once the prime rib was done and in the cooler resting I brought up the smoker to around 375 degrees and I injected the tails with butter and threw them on for around 15 minutes flipping about half way through. Everything was awesome and it was the best rib roast I have made to date since I was able to let this one sit in the rub for longer. I was in such a hurry to get things done that my UDS basket didn't get fully lit so half of the barrel was going good and the other half wasn't so I had a hot half and a colder half on the smoker. I was noticing this on my thermometers but I figured that the analog one was finally taking a dump but it was actually because of how the fire was burning in the barrel. I normally rotate the meat 180 degrees about half way through the smoke but I didn't this time and you can see on the rib roast that one end is little more rare than the other end. It worked out ok because I like mine more rare than my wife so I just ate the more rare stuff. Enough talking here is some Qview.
Rib Roast all seasoned up and ready to rest in the fridge.
Here are the lobster tails after being injected with butter and ready to head to the smoker. They appear to be two different kinds of lobster. My wife was looking them up online but we couldn't identify them for sure. I ate the more orange one on the right and I thought it was better. It was more firm and full of flavor.
Here is one sliced pic.
A closer shot.
I also made up some squash with butter and brown sugar in the oven for a side dish. Here is the full plate.
Thanks for looking.
Rib Roast all seasoned up and ready to rest in the fridge.
Here are the lobster tails after being injected with butter and ready to head to the smoker. They appear to be two different kinds of lobster. My wife was looking them up online but we couldn't identify them for sure. I ate the more orange one on the right and I thought it was better. It was more firm and full of flavor.
Here is one sliced pic.
A closer shot.
I also made up some squash with butter and brown sugar in the oven for a side dish. Here is the full plate.
Thanks for looking.
