Smoked prime rib

[Silver]

LBrandt,

Sounds like you are married to my wife....;:;rofl

 

[Auggie]

I smoked a prime rib this weekend. The night before I used the NDSU carnivore rub (1/4 cup kosher salt, 1 tblsp black pepper, 1tsp garlic powder). I smoked on pecan wood at 225 for about 3 hours. I assume 30 minutes/pound and the prime rib was 4.5lbs. Pulled at 120F, rested by tenting in tinfoil for 30 minutes. A little bit of horseradish and it was awesome.

 

[SDMF]

A meat probe and getting internal temps correct is exponentially more important than seasoning or heat-source debates.

 

[Whisky]

SDMF has pretty much nailed it....

That said, my preferred method to prepare a rib roast is to slice it in 1"-1.25" chunks. Season individually, and cook to whatever temp you want, via whatever method you want.......Ribeye steak > rib roast.