I cooked up a 5 lb. prime rib today.Worcestershire ,montreal steak seasoning,and garlic rosemary seasoning 250* to internal of 135*. pecan for smoke. WONDERFUL!!!

Looks great. About how long did it take from start to finish? Did you finish it in the oven at a higher temp? Thanks for the picts.

Nope, it took about 4 hrs, very windy and cold. once internal temp hit 135* I removed the meat tented in foil for about 15 mins. And sliced.

I did 2, 4 pounders yesterday.

Seasoned with wooster and montreal 24 hours ahead.

1400 hours-put in 250*F smoker with lots of dried garlic and rosemary leaves and an 8" dry corn cob. Meat temp 37*F, outside temp 55*F, clear, gusty wind from west.

1600 hours-meat temp 120*F, outside temp 50*F, cloudy, gusty west wind. Turned 008 off, opened door. Meat temp rose to 132*F. When it fell to 131*F, put in 500*F oven for 10 minutes, (helped the presentation), took out, sliced, served to inlaws, kids, wife.

1700 hours-Son and father in law loved it, son even ate the fat. (he is skinny anyhow) I thought it was a tad too smokey with a tad too much spice. It was still pretty much rare in the center. I am wondering if my probe is off a bit or I had it in a fat pocket. Overall out of 10 I would give it an 8.

I disagree corn cob makes mild smoke. It seemed stronger than white oak heart.

Happy new year everyone!

Anyone else have prime rib or rib roast results? Sorry I forgot to take a photo.

yeah GLH,

I did up a 3 bone rib roast and 1 slab of spares for my parents and myself. Man was that a good meal.

I tell you 1 thing. The stuff I made yesterday was 10 times better than the stuff I got at the restaurant New Years Eve.

Its looking like a PR sandwich for lunch!

I didnt get any pics either. Made at my place and hauled to parents house. Didnt feel like dragging thae camera around.

A little late on this. I did this sirloin tip roast (4.7 lb) on NY's day in the 055. Cook temp of 225, removed at internal temp of 120. Rubbed with Rosemary/garlic mix, montreal steak, and granulated garlic. Put some Rosemary/garlic in the wood box with 2oz Apple and 2oz Hickory.

Taste was superb. A little tough but we like it rare and it's not going to be tender at that temp.

Tried to attach 3 small pictures.... but none of them showed up. Maybe I'll just try one.

roast3.jpg (83 Kb, 102 downloads)

Qnorth -- Did you like the results of your smoke? Sounded like a bit much wood. Roast looks good but I think I'd have to go about 10° higher on the internatl Roast looks like it could still moo a time or two

Good job!

That is the way I like my beef also. Rare.

Wheelz: you're right. That would have been too much wood. It was more like 1oz of each. Picked out smaller pieces than I would normally use.

Yes we liked the results, and as we ate it, my wife said "I think you're ready for PR". Right on!

When I use my Smokin-Tex for roasts (Tri-Tips) I always go for maximum temps @ 250 with an internal temp of 135 degrees. Always comes out moist and tender.....use very little wood if any.

dan