Christmas dinner!

DAvid,

Definately go with the ribroast! I love Q, but there is nothing better than a properly cooked Rib roast. K.I.S.S. smear the outside with cracked black pepper, coarse sea salt, fresh rosemary, fresh garlic and EVOO. Okay, and maybe a little aged balsamic vin. Start hot and cool down 400>325ish to no-more than rare/med rare. And just a hint of smoke like pecan or apple.

I'm sure others will chime in with more ideas as well.

Damn! now I want one Oooh, and my butcher has them on sale for 5.99#

phillip

Howdy Highpockets; Oh yea,nothin better than a rib roast outa the CS. Scoot on over to the Favorite Recipes Forum,and ribeye roast is near the top. Yes a rib roast and ribeye roast are different but the prep & cooking are the same. TonyB and RonL have provided some great pics, SmokinOkie also has some examples and recipes that'll make your mouth water. Check in often a learn some great stuff!!!! Regards

quote:

Originally posted by bbqwizard:
[qb]Start hot and cool down 400>325ish to no-more than rare/med rare. phillip [/qb]

Unfortunately in the Smokette and the 50 series, 250 is the max temperature so you can't start hot.

Do a search on rib and here is what I found a bunch of posts, over 130+

Look at the Stuart's Prime Rib for a start.

Been too busy, but I've been asked to do Prime Rib 101 for the Holidays, don't know if I'll make it, but maybe I can throw one post together.

Russ

smokin, you know i thought of that after I posted it. thanks for clearing it up.

phillip