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Gotta be a Virginia thing. OR...every day is prime rib season in Texas.Where did you find one? I can't find one locally. They say they're seasonal.
I would like mine a little more on the rare side........but if you are inviting me for dinner, I won't complain!!We did a prime rib in the smoker for and it came out perfectly tender and delicious. It took about 5.5 hours total.
Accompanied with some roasted baby potatoes.
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Agree, a little over for me, but close enoughI would like mine a little more on the rare side........but if you are inviting me for dinner, I won't complain!!![]()
You should be able to get prime rib anytime of year.Where did you find one? I can't find one locally. They say they're seasonal.
Sadly, I don't have a smoker but we do ours in a roasting pan on our grill but not over direct flame. The internal temp should be similar I would think. I take ours off of the heat at 120 - 125. After it rests (time depends on how hungry it makes me) it comes out medium rare 130 - 135. I would rather mine was a little more on the rare side but not the wife. Happy wife = happy life!What is a good internal temp to pull off the smoker based on the comments above?
Why would any one do that!!???? Serve with roast (or stuffed) potato, (what ever green stuff your wife makes you eat) and Au Jus! To die forI pull at 120-125, tent it with foil for 45-60 minutes. DO NOT destroy this meat with ketchup.