GammaRei
Full Fledged Farker
- Joined
- Feb 28, 2010
- Location
- Alameda County, CA
Prime Rib was on sale. . . Told the wife that I wanted to make one with a longer smoke.
Tried something new for me, mustard as the binder. I used regular mustard and Kinders "Prime Rib" rub. Let it sit overnight prior to smoking it.
At about 6 hours we were looking good and the temp was at 120, time to pull and let it rest.
I let it rest for about 2 hours until the temperature started to drop. Then it sat in a warm oven to prevent it from rapidly cooling prior to slicing.
And here it is served with au jus and yorkshire puddings (which was made from the beef drippings that had accumulated smoke in the bottom of the Q).
Tried something new for me, mustard as the binder. I used regular mustard and Kinders "Prime Rib" rub. Let it sit overnight prior to smoking it.
At about 6 hours we were looking good and the temp was at 120, time to pull and let it rest.
I let it rest for about 2 hours until the temperature started to drop. Then it sat in a warm oven to prevent it from rapidly cooling prior to slicing.
And here it is served with au jus and yorkshire puddings (which was made from the beef drippings that had accumulated smoke in the bottom of the Q).