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Reply to "Rib roast (prime rib) version 2"

I did let it rest a bit (10 or so) but the idea is that the 3+hours at 140 is a rest of sorts. BTW next time we are going to cut the cooking time a bit more as my wife and I like it a bit more rare. This does NOT mean it wasn't tender & juicy, it was! We are just trying to make it the best we can.

Today, I'm smoking fresh line caught King Salmon and some jalapeno peppers stuffed with cream cheese 'n' wrapped with bacon. That's another story . . .

Stuart R.
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