sturgeonpro
MemberGot rid of the matchlight.
Can anyone tell me how to make prime rib on a ugly drum smoker?
When any of you guy's do thick cuts of meat like pork butt, briskets or other thick cuts of meat, ever use any type of flavored or spiced injectionsGet the temps up to 325 or so with charcoal and a little wood of your choice. Season up the prime rib to your taste. I prefer just salt, pepper and a little garlic powder. Montreal steak seasoning is another good choice, but I would add some salt.
I would turn it ever 45 minutes. Should be done in 2 or 3 hours or when internal hits 125-140 depending on how well done you want it. Let it rest for 15 minutes then slice and serve.
A meat like Prime Rib does not need low and slow. For that matter, I am finding that brisket doesn't either.