Herb-Crusted Prime Rib-Changing Tradition

H

HickoryNuttthz

Guest

• Nov 22, 2012

• #1

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!

 

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bluetang

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• Nov 22, 2012

• #2

Way nice, would love a slice of that! Or three.

 

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buccaneer

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• Nov 22, 2012

• #3

I bet that was tasty!
I agree too, about finishing it lower, but it still is delicious right! :thumb:

 

Big George's BBQ

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• Nov 22, 2012

• #4

That looks beautiful I agree for me I prefer a lower finishing Temp

 

Arlin_MacRae

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• Nov 22, 2012

• #5

I hope your guests were as pleased in their mouths as I was in my eyes!

 

mytmouz

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• Nov 22, 2012

• #6

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...

 

Bonewagon

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• Nov 22, 2012

• #7

Nice job!

 

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MisterChrister

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• Nov 22, 2012

• #8

Oh yeah, nicely done! Thanks for posting pics!

 

H

HickoryNuttthz

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• Nov 22, 2012

• #9

late night leftovers starting now. still dang tasty!
Life is good!

 

tortaboy

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• Nov 22, 2012

• #10

Perfect! :thumb::thumb::thumb::thumb:

 

superlazy

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• Nov 22, 2012

• #11

Mod's please delete this thread before my wife see's it

 

code3rrt

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• Nov 22, 2012

• #12

Lookin' mighty good!

 

H

HickoryNuttthz

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• Nov 22, 2012

• #13

thanks for the feedback. The gravy made with the drippings insures every bite is smoky perfection. I can't stand it!