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smkncajun
Guest
For you experts, would you go boneless or bone in? Does anyone do brining or just dry rub or both? Any special rubs that might be good? What kind of chamber temps should I be looking to hold and how long can I expect per pound? I know I am being very vague here, but I am hoping someone can entice me enough to do a prime rib versus a turkey for Christmas dinner!!!!!! Any takers??? If you are local to NW Florida and you provide input, stop by for some dinner and homade festive drink!!!!!! Merry Christmas to all and hopefully y'all are in the giving spirit when it comes to knowledge and wisdom.
The Cajun
The Cajun