I have had my Kamado Joe for about six months. Have done mostly ribs, brisket, pulled pork, fresh hams that I get from the farm and reverse searing steak. I get a lot of meat from my family farm so I’ve been putting it to good use.
I thought I would do prime rib for Christmas today. I bought this one at the local butcher. I smoked it at 250 until reaching 120 with a few hunks of oak. Then heated it up to 500 degrees to finish for 10 minutes. It got more char on the outside that I expected which worried me but it tasted good. It was maybe a little more done than I expected but that isn’t a problem for my family.
I haven’t had a lot of prime rib so would be curious on thoughts or suggestions. It tasted really good IMO and was very tender.
by askhoid