First time smoking a prime rib roast. Pretty clueless on the de-boning method but it worked out well. Might need a YouTube tutorial for that 🤣. Slathered it with a rosemary marinade and meat church holy cow dry rub then smoked at 275° and a smoke tube till it got to about 120° or so and then a quick sear at 475° to bring it up to 125°. Came out much better than expected. Didn’t take a pic of the middle slice for some reason but it was absolutely perfect!
by BeerGuy1983
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Looks amazing. And thank you for including the banana for scale™️
Did better than me, similar prep I cooked mine at 225 until the probe hit 130. Let it rest cut into it a perfect rare juicy and amazing. The wife wanted medium she put it in the oven and I pulled it the instant the probe hit 140 but it was too late the chain reaction was already triggered. It hit 160 before I carved it 😭