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Smoked prime rib
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<blockquote data-quote="KDM" data-source="post: 342909" data-attributes="member: 314"><p>I guess I do mine a bit differently. I season 24 hours before and put in the fridge. On smoke day I get the smokehouse warmed up to 175 -180 BEFORE putting meat in. Then put the meat in for about 20 minutes to get the outside warmed up and juicy. Then I add the smoke and hold for about 3 hours at 175-180 and watch the internal meat temp on a cable thermometer. When the internal temp hits around 150 I roll the heat up to about 400 and finish it off. When the meat hits 160 I pull it out. By that time the outside has a nice crust and the edges are done enough for those who like tortured meat. (Grin) Then let rest and serve. Most of the meat is MR. This is making me hungry as I type this.</p></blockquote><p></p>
[QUOTE="KDM, post: 342909, member: 314"] I guess I do mine a bit differently. I season 24 hours before and put in the fridge. On smoke day I get the smokehouse warmed up to 175 -180 BEFORE putting meat in. Then put the meat in for about 20 minutes to get the outside warmed up and juicy. Then I add the smoke and hold for about 3 hours at 175-180 and watch the internal meat temp on a cable thermometer. When the internal temp hits around 150 I roll the heat up to about 400 and finish it off. When the meat hits 160 I pull it out. By that time the outside has a nice crust and the edges are done enough for those who like tortured meat. (Grin) Then let rest and serve. Most of the meat is MR. This is making me hungry as I type this. [/QUOTE]
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