Christmas Prime Rib De-boned. My First!

Followed Meathead's recipe to a "T". Cooked at 225 for 2.5 hours over Pecan and Cherry, At this point removed when probe hit 120 as per instructions and browned over grill for 1 minute each side which turned this mahogany beauty into a rich brown and served immediately. Came out rare-medium-rare. Made me look like the BBQ king in front of my family. Only negative comment was some do not care for some of the ingredients in Mrs. O'Leary's Cow crust...but for me it was absolute perfection.
One comment, I bought only a five pound prime rib thinking it was not enough for five. This roast does not shrink at all so had lots left.
Flame Boss controller actually worked this time unlike Thanksgiving where the server was overrun.
Not to toot my own horn, but this reverse flow smoker design I built has proven to be the best pit I have used in 50 years of Q'ing.
Followed Meathead's recipe to a "T". Cooked at 225 for 2.5 hours over Pecan and Cherry, At this point removed when probe hit 120 as per instructions and browned over grill for 1 minute each side which turned this mahogany beauty into a rich brown and served immediately. Came out rare-medium-rare. Made me look like the BBQ king in front of my family. Only negative comment was some do not care for some of the ingredients in Mrs. O'Leary's Cow crust...but for me it was absolute perfection.
One comment, I bought only a five pound prime rib thinking it was not enough for five. This roast does not shrink at all so had lots left.
Flame Boss controller actually worked this time unlike Thanksgiving where the server was overrun.
Not to toot my own horn, but this reverse flow smoker design I built has proven to be the best pit I have used in 50 years of Q'ing.
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