Going to smoke a prime rib

[bcoop]

I do like mine rare so think I will take your advice and pull it at 125. If any of my guests wants it more done I guess I'll just throw it on a hot grill for them after slicing it to get it to their desired doneness. I can't stand overdone prime rib.

Tell your guests they will eat it how it's served, or they can suck a fat cock and GTFO.


<----Asshole like that.

[mstng86]

Tell your guests they will eat it how it's served, or they can suck a fat cock and GTFO.


<----Asshole like that.

haha, hopefully there are some guests of the female varity that select option two.

[bcoop]

haha, hopefully there are some guests of the female varity that select option two.

I've got a million stories I could tell, but, I'll just say that you might be surprised at how quickly a well cooked meal will make the panties drop.

[Trick Pony]

Tell your guests they will eat it how it's served, or they can suck a fat cock and GTFO.


<----Asshole like that.

LOL, I like how you roll. I am tired of people wanting their shit cooked until it's shoe leather.

[momo]

well, it should be interesting if nothing else. while it doesn't sound that good, i reserve all final judgement until the product is done ever since i semi-unintentionally had the best crawfish i ever ate by reheating them in the smoke box while making brisket

[Trick Pony]

It came out great. I was surprised it only took 6 hours to get to 125 F (20 lbs). Sorry, no pics due to forgetting after a lot of beers and tequila.
I made a rub of garlic powder, onion powder, rosemary, black pepper, and sea salt. I used hickory and oak to smoke it. The smoke didn't overpower the meat and it still had that glorious prime rib flavor. Came out super tender and juicy for just being USDA Select and not Choice or Prime.
All my guests said it was as good as any they have had. I would do it again.