Reply to "Prime Rib for XMAS- SM025 / Smokette."

idahomikeMember

Just a silly question? The final temp was 233 degrees but it was medium rare? I love doing Prime Rib in my SMO66. I hit it a very light coat of dejon mustard, then a rub that is salt, pepper, garlic and onion. Then add some diced fresh rosemary. Hickory and cherry for the wood, and put the cold PR in a cold smoker set to 220 degrees. I take it to an internal temp of 105 degrees, and then do a reverse sear either on the PG or in the oven. I do not let the temp internal temp. get over 125. I then do a foil wrap and place it in a warmed cooler until time to cut it. The temp. will rise to 130 to 135 degrees due to the carry over cook. Good stuff.

12/26/222:49 PM

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