I'm planning on doing a prime rib on my FEC for Easter. Anyone done one before? Any tips? What kind of pellets should I use? I don't want to over smoke it.
Queman
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Cook at 250 for about 20 minutes per lbs. You will not get too much smoke at that temp with pellets unless you use mesquite or black walnut. Cook to your desired temp which for me is about 125 degrees internal. It will not rise in temp after you pull it. Make sure to let it rest a minimum of 20 minutes before you slice it.
Mark
Mark
I like to rub with Montreal(?) steak seasoning, or an alternate of coarse black pepper, kosher salt , and granulated garlic. Let come to room temprature, then cook on smoke setting for about 45 minutes. Increase temp to next setting, and cook to an internal temp of 122*, or about 15 minutes per lb. Remove from smoker, triple wrap in foil, then let rest a minimum of 20 minutes in a cooler that has been rinsed out in hot water.
Slice as you like it and serve! MMMMMMMMMMM, good!!!!!
Slice as you like it and serve! MMMMMMMMMMM, good!!!!!