daninnewjersey
Babbling Farker
- Joined
- Jan 1, 2011
- Location
- Southern NJ...exit 36
Local supermarket has a nice sale on prime rib right now. So....time to practice. Got this 8# roast and cut it up the way I like to....separate the bones for chef's (and father in laws) snack. Only black pepper for seasoning since salt is a no no for mother in law. Smoked in the drum at around 230 degrees with oak until 125 internal. Then, a very quick sear to make it pretty. When it was done I had like 3 bottles of red in me so I forgot to take a pic when first sliced. Thus, the inside shot is a leftover piece from the next day.... but you get the idea...
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