Reply to "PRIME RIB 101 VIDEO"

wheelzSmmmmoooookin'!

1. Definitely the prep
2. Crust/high heat before or after the main cook
3. How long to let stand & where (in the smoker or on a countertop?
4. Meat temp when put into the smoker
5. Meat temp when pulled
6. Meat temp when sliced (just curious)
7. Would also like to see how quickly the meat goes from "well done (outer crust) to medium rare (inner part of the roast) - slice by slice, if that makes sense.

Thanks Smokin!

12/8/097:35 PM

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