WHT_MTNMAN Report post Posted December 31, 2019 Smoked a great Prime Rib for Christmas. Had to take a picture with a friend's giant Coues buck 13 1 Share this post Link to post Share on other sites
NOTAGS Report post Posted December 31, 2019 Looks perfect! I Tragered a smaller one on Sunday, and just had prime rib sandwich for lunch from leftovers. Not sure which I am drooling over more, the roast or the rack..... 2 Share this post Link to post Share on other sites
biglakejake Report post Posted December 31, 2019 just an all-around WOW! Share this post Link to post Share on other sites
Swivelhead Report post Posted December 31, 2019 The rib AND the buck look to be world class ..... Share this post Link to post Share on other sites
Couzer Report post Posted December 31, 2019 Looks awesome Share this post Link to post Share on other sites
CatfishKev Report post Posted January 1, 2020 That looks amazing! The prime rib don't look to shabby either. 1 Share this post Link to post Share on other sites
wildwoody Report post Posted January 1, 2020 Sh!t they both lock delicious.. Share this post Link to post Share on other sites
muledeerarea33? Report post Posted January 1, 2020 So you can eat the antlers?? Awesome! Share this post Link to post Share on other sites
azbirdhunter88 Report post Posted January 4, 2020 On 12/31/2019 at 1:11 PM, WHT_MTNMAN said: Smoked a great Prime Rib for Christmas. Had to take a picture with a friend's giant Coues buck Gotta send me info how you smoked it. I’m doing a prime rib next. 1 Share this post Link to post Share on other sites
el diablo Report post Posted January 4, 2020 2 hours ago, azbirdhunter88 said: Gotta send me info how you smoked it. I’m doing a prime rib next. Me too pls. Ive done several in the oven and they’re good but haven’t tried the smoker in a while. Looks perfect. Share this post Link to post Share on other sites
WHT_MTNMAN Report post Posted January 4, 2020 All I do is season fairly generously with seasoning since it is only the crust that has season. Course salt and pepper is all you need...i usually add a few more things. Smoke at around 250-275 until internal temp is 125° reverse sear in a cast iron pan or occasionally i just use my gas grill as hot as it will go. I prefer cast iron. Rest for 25min. 2 Share this post Link to post Share on other sites
el diablo Report post Posted January 4, 2020 3 hours ago, WHT_MTNMAN said: All I do is season fairly generously with seasoning since it is only the crust that has season. Course salt and pepper is all you need...i usually add a few more things. Smoke at around 250-275 until internal temp is 125° reverse sear in a cast iron pan or occasionally i just use my gas grill as hot as it will go. I prefer cast iron. Rest for 25min. I’ll give it a shot. Thank you. Share this post Link to post Share on other sites
Outdoor Writer Report post Posted January 4, 2020 7 hours ago, WHT_MTNMAN said: All I do is season fairly generously with seasoning since it is only the crust that has season. Course salt and pepper is all you need...i usually add a few more things. Smoke at around 250-275 until internal temp is 125° reverse sear in a cast iron pan or occasionally i just use my gas grill as hot as it will go. I prefer cast iron. Rest for 25min. How much (time wise) and what flavor smoke? Share this post Link to post Share on other sites
WHT_MTNMAN Report post Posted January 4, 2020 2 minutes ago, Outdoor Writer said: How much (time wise) and what flavor smoke? I never do time...too many variables..6-8lb usually is around 2 hours. Or just under. I like mesquite and hickory/Apple blend. Share this post Link to post Share on other sites
Outdoor Writer Report post Posted January 4, 2020 19 minutes ago, WHT_MTNMAN said: I never do time...too many variables..6-8lb usually is around 2 hours. Or just under. I like mesquite and hickory/Apple blend. I meant how long do you add smoke for, not cooking time. I use temp for that, also. Share this post Link to post Share on other sites
