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Jay1924:  Go to the top of the page and click on topics.  Go down to additional smoking topics and click.  Go down to prime rib and click.  You will find the 101 at the top (it works for me).  There is a bunch of stuff just on prime rib here.  A lot of this is from the old "active" forum and is where I started 18 years ago.  Lots of good recipes and ideas in Additional Smoking topics area.

Thanks for locating the 101.  I wasn't able to find it earlier.  Well, I smoked a 5# PR the other day.   It was good, but there is room for improvement.  Wish I had seen the 101.  I pulled the meat when the internal temp was 123F.  I had an extended time under tented foil because my dinner quests were delayed about 45 minutes.  I was not sure how much the meat would continue to cook during and extended hold time.   The meat was good, but just a little too rare.  Didn't have any au jus to warm it up a bit, but flavor was great.  Put a foil pan with a couple pounds of quartered crimini mushrooms beneath the meat.  The mushrooms were lightly dressed with oil and seasoned with salt, pepper and thyme.  They were amazing.    Sorry, I didn't take pics. 

Jay1924:  I have most of the old 101's saved to my computer.   I don't know why the forum people have taken them off of the web site.  Just let me know if there are others you want to see.

Downersgrovecook:  The prewarmed cooler is very handy for keeping things warm.  I am not sure about PR but know that a couple of hours in the cooler really helps with brisket and pork shoulders.  My wife is not a fan of smoked au jus.  You can make it by either putting the PR in roasting pan with a roasting rack, or just by putting a roasting pan under the PR in the smoker to catch the drippings.  We find it easier just to use packaged au jus mix.  Johnny's French Dip Au Jus is a good one. There is sort of a rule of thumb for carryover cooking.  Depending on the temperature that you cook the meat at, you will see a 5 to 10 degrees rise in temperature after you pull it out of the smoker.  The hotter the smoker the higher the carryover temp will be.  Your PR should have been right on the cusp between medium-rare and medium.

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