Smoked Prime Rib Roast prOn :-)

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MisterChrister

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Just getting around to posting my last prime rib on the Weber. Sorry the pics are a little hazy, I took them from my phone. Basically, I slathered it with butter to adhere the herbs de provence, smoked with Grove Lump and a little bit of hickory for good measure. 270 degrees (+/- 20 degrees lol) for about 5 hours. I let the roast come up to room temp as I got everything ready, thus the shorter cook time. Bon Appetit!!!

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Okay.... 270 for 5 hours.

What was the "pull" temp... 130-140?

It certainly looks delicious. I've always thought that cooking beef long, low, and very slow yielded amazing results, ever since I was gonna broil a burger once, and this girl I was just atarting to date did the "pop-in" to me: I put the temp down to barely warm and forgot all about it (the pop-in worked out well). Later that night, I found the burger still cooking..... very slowly. I thought.... what the hell, I'll try it. It was downright amazing!

Betcha that roast was too. man, makes me hungry seeing such great work!
 
btcg said:
Okay.... 270 for 5 hours.

What was the "pull" temp... 130-140?

It certainly looks delicious. I've always thought that cooking beef long, low, and very slow yielded amazing results, ever since I was gonna broil a burger once, and this girl I was just atarting to date did the "pop-in" to me: I put the temp down to barely warm and forgot all about it (the pop-in worked out well). Later that night, I found the burger still cooking..... very slowly. I thought.... what the hell, I'll try it. It was downright amazing!

Betcha that roast was too. man, makes me hungry seeing such great work!
Click to expand...

Methinks it was about 130-135 IT before resting. The wife doesn't like things quite as rare as I do, even though I now have the kids properly trained! The time is plus/minus, I didn't watch the clock too well on that one.
 
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