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Reply to "Smoked Prime Rib with reverse sear for NYE dinner"

I have been doing PR on the smoker for a while now.  We really like it done in the smoker.  I did this year's PR on the PG 1000 (first PR for this smoker).  I use a rub blend of salt, pepper, granulated garlic, and granulated onion.  Once it is rubbed I add fresh rosemary and thyme.  I let it sit for 24 hours and then into the smoker at 225 degrees.  Once the PR reaches 115 degrees I brought it in and let it sit while the smoker came up to 500 degrees.  This is where things got interesting.  I tried to reverse sear on the grill side and once I sat the PR on the grate I had FIRE.  By the time I got it off the grill all of the tie strings were burning or burnt off.  The PR had a good crust on it and finished up on the medium rare side of the rare/medium rare line.  Next year I will do the smoking in the SMO66 and the reverse sear on the PG1000 but use the smoker side of the grill. 

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  • PR 4
  • PR 6
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