Smoked a turkey breast also, but had to show off this herb-crusted prime rib.
6.5 # 3 rib roast. 3 hours at 325, brought up to 150 before taking off. Rubbed with rosemary, basil, thyme, garlic, salt and pepper paste. Apple wood smoked. WSM, no water, just foiled pan. lump only. Perfect for the guests, though I'd pull it about 10 degrees earlier if it was just me. I don't post often, but have learned so much from reading what all of you guys do. Thanks is given, for sure!
I love this stuff, man!
11-22-2012 04:31 PM
Way nice, would love a slice of that! Or three.
11-22-2012 04:33 PM
I bet that was tasty!
I agree too, about finishing it lower, but it still is delicious right! :thumb:
Big George's BBQ
11-22-2012 04:56 PM
That looks beautiful I agree for me I prefer a lower finishing Temp
11-22-2012 04:59 PM
I hope your guests were as pleased in their mouths as I was in my eyes!
11-22-2012 05:20 PM
Very nice! On my bucket list, and like you, I would have to let it go a little long for the rest of the herd...
11-22-2012 05:24 PM
11-22-2012 05:48 PM
Oh yeah, nicely done! Thanks for posting pics!
11-22-2012 11:14 PM
late night leftovers starting now. still dang tasty!
Life is good!
11-22-2012 11:30 PM
11-22-2012 11:33 PM
Mod's please delete this thread before my wife see's it
11-22-2012 11:41 PM
Lookin' mighty good!
11-22-2012 11:54 PM
thanks for the feedback. The gravy made with the drippings insures every bite is smoky perfection. I can't stand it!