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WHT_MTNMAN

Prime Rib

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Smoked a great Prime Rib for Christmas. Had to take a picture with a friend's giant Coues buck

 

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Looks perfect!  I Tragered  a smaller one on Sunday, and just had prime rib sandwich for lunch from leftovers.

 

Not sure which I am drooling over more, the roast or the rack.....

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That looks amazing!

The prime rib don't  look to shabby either. 

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On 12/31/2019 at 1:11 PM, WHT_MTNMAN said:

Smoked a great Prime Rib for Christmas. Had to take a picture with a friend's giant Coues buck

 

1224191745_HDR.thumb.jpg.daaf7e44dfdddb49d736c60d08b23dc0.jpg 

1224191756a_HDR.thumb.jpg.d249f52ddcca957034eb1fee1fb7ea54.jpg

Gotta send me info how you smoked it. I’m doing a prime rib next. 

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2 hours ago, azbirdhunter88 said:

Gotta send me info how you smoked it. I’m doing a prime rib next. 

Me too pls. Ive done several in the oven and they’re good but haven’t tried the smoker in a while.  Looks perfect. 

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All I do is season fairly generously with seasoning since it is only the crust that has season. Course salt and pepper is all you need...i usually add a few more things. Smoke at around 250-275 until internal temp is 125° reverse sear in a cast iron pan or occasionally i just use my gas grill as hot as it will go. I prefer cast iron. Rest for 25min. 

 

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3 hours ago, WHT_MTNMAN said:

All I do is season fairly generously with seasoning since it is only the crust that has season. Course salt and pepper is all you need...i usually add a few more things. Smoke at around 250-275 until internal temp is 125° reverse sear in a cast iron pan or occasionally i just use my gas grill as hot as it will go. I prefer cast iron. Rest for 25min. 

 

I’ll give it a shot. Thank you. 

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7 hours ago, WHT_MTNMAN said:

All I do is season fairly generously with seasoning since it is only the crust that has season. Course salt and pepper is all you need...i usually add a few more things. Smoke at around 250-275 until internal temp is 125° reverse sear in a cast iron pan or occasionally i just use my gas grill as hot as it will go. I prefer cast iron. Rest for 25min. 

 

How much (time wise) and what flavor smoke?

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2 minutes ago, Outdoor Writer said:

How much (time wise) and what flavor smoke?

I never do time...too many variables..6-8lb usually is around 2 hours. Or just under. I like mesquite and hickory/Apple blend. 

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19 minutes ago, WHT_MTNMAN said:

I never do time...too many variables..6-8lb usually is around 2 hours. Or just under. I like mesquite and hickory/Apple blend. 

I meant how long do you add smoke for, not cooking time. I use temp for that, also. 

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