Our daughter and son-in-law are with us, so we decided to have another go with prime rib on the Grand Slam.
This was 7.3lbs, much bigger than the one we had for just the two of us at Thanksgiving.
All dressed up and ready for the smoker! Used Mrs. O'Leary's Cow Crust as the rub after dry brining overnight.
After a little more than 3.5 hours, we were at 115 F. I pulled it from the Grand Slam and put it on the Lodge Griddle I placed on the Weber gasser, about 3 or 4 minutes per side. Final result below.
Everyone enjoyed it, very happy with the results for an early New Year's celebration feast!
This was 7.3lbs, much bigger than the one we had for just the two of us at Thanksgiving.
All dressed up and ready for the smoker! Used Mrs. O'Leary's Cow Crust as the rub after dry brining overnight.
After a little more than 3.5 hours, we were at 115 F. I pulled it from the Grand Slam and put it on the Lodge Griddle I placed on the Weber gasser, about 3 or 4 minutes per side. Final result below.
Everyone enjoyed it, very happy with the results for an early New Year's celebration feast!
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