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In Reply to: Christmas prime rib on a Wsm posted by Matt on December 19, 2013 at 12:35:59:
I do this on a regular basis. Have butcher cut off bones a tie back on. Marinate for 24 hr with olive oil, Worcestershire, garlic pepper, Montreal's, etc .Wrap in plastic wrap and place in 2 gal baggie. When ready, make sure roast is room temp prior to smoking. I use Pecan and a little jack Daniel's chips.Typically use less chips with prime rib to taste more natural taste. Smoke at 225-250 until Int temp is 130-135. I KNOW most sights say 125 and I also like med rare but 130-135 seems to turn out better and will please those who aren't true med rare fans. Remember that it will "unredden" as it sits after it's sliced as some guests panic if it looks too rare at slicing. Loosely foil on counter for 30 min or so. OPTION- Remove bones,fire up gas grill as hot as it will go, and then "roll" the prime around on hot grates for a minute or so to get more crust on outside. I don't do this every time but kinda fun. Let it sit again and slice. I also use Minor's au jus for dipping. Hope this helps.
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