Reply to "Prime Rib for Easter"

Former Member

I like to rub with Montreal(?) steak seasoning, or an alternate of coarse black pepper, kosher salt , and granulated garlic. Let come to room temprature, then cook on smoke setting for about 45 minutes. Increase temp to next setting, and cook to an internal temp of 122*, or about 15 minutes per lb. Remove from smoker, triple wrap in foil, then let rest a minimum of 20 minutes in a cooler that has been rinsed out in hot water.
Slice as you like it and serve! MMMMMMMMMMM, good!!!!!

4/2/072:50 PM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...