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I cooked my first true prime rib today on my WSM, and thanks to the post I made here asking for help, served the most awesome meal I ever have in life.
I smoked an 11-pound, 5-boned, prime rib roast from Straub's in St. Louis. Wasn't cheap, but by God, you never know when you'll go, so for family, you might as well go for broke, and give it a shot. To say it was well worth it and appreciated is an understatement.
Woke at 2:00 am last night, and haven't been asleep since...finally got up at 4:00 to sit the roast out. I was so terrified. With as expensive as it is, I did not want to make some rookie mistake. Even throughout the cook, I probably switched back and forth between "OMG, it isn't going to be done in time" to "OMG, it is going to be done way too soon" a half dozen times at least.
In the end, it turned out PERFECT. Had my ET-732 monitoring pit temp, with two Poloders in the roast from opposite ends.
Huge thanks to Don G. The method you suggested rocked...perfectly suited to the WSM.
Hardest part of the cook was having the restraint to NOT jack up the temp at the beginning of the cook. In the end, sticking to a well thought out plan was the key. :-)
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