Thankful for the Christmas sale on these rib roasts to be able to cook these up for Christmas. 22 lb bone in choice ribeye @ $8/lb. Seasoned and tossed in the fridge 2 days prior. Tied it up. Mixed up a garlic/herb butter and smeared that over/under. Smoked for 4 hrs at 300~350F, adding charcoal/oak ever 45 minutes, pulled at an internal temp of 125F. Let it sit wrapped for 50 minutes and it crept up to 135F. Very happy.
by apache_brew
5 Comments
Perfect
Had a legitimate lotr moment there; He’s ruins it! Ruins the meats!
But now I’ve changed my mind.
Impressive, on the grill. Legendary.
I did mine similarly but had an issue when searing it. It was 117 when I tossed it on a grill set at 400 F. Had some fire flare ups so didn’t do it for long and pulled it at 125 internal temp.
The carry over heat went to 144 which I’ve never seen before. Only thing I can think of is the fire flare up had something to do with it? Was a 5.6 pound prime rib
I would eat that thing without chewing and attempt to poop it out.
Beautiful piece of meat