Thanksgiving Rib roast

Discussion in 'Beef' started by james gordon, Nov 28, 2015.

  1. Smoked a 10lb standing rib roast for Thanksgiving Dinner.There was friendly competition between my wife's roasted turkey and my prime rib.I wont say I won(she might read this lol)but there was considerable lip smackin' form those who tasted my PR

    I smoked it for about 4 hours at between 125 and 150 degrees after coating with olive oil and seasoning with coarse ground black pepper and ground sea salt.I finished off my seasoning with a a generous sprinkling of Montreal Steak seasoning. Got IT to 138 degrees after resting.I know some say thats too done but my guest I knew perferred that doneness and it worked out perfectly for them and me...... 

    I forgot to take pics after it came off the smoker and the three slices shown are all that was left.
    Last edited: Nov 28, 2015
  2. Dont know how in hell I put this under Exchange.Meant to post in Beef. Maybe someone can help me get it in the right place.
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    Nice roast.... IMHO you did the right thing, When feeding guests they tend to not want to see blood or red in meat... If I were to cook one for myself its definitely going to be on the medium rare side......

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Nice smoke!

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