Hi Ozzie,I tryed to post pictures , But the forum, said i am new , and they hold all the posts im making with pictures. so i cant put a picture up
Hmmm, must be a glitch---Somebody will be along, see it, and fix it. They're real good about that kind of thing here.it says << since you are new your posts are being held for moderation, thanks. I can post with words but as soon as i load up a picture, and press , submit, that little box comes up with that.
I too am a rare guy and pulling at this temp and foiling it either tent style or rolling it up for a while is crucial to letting the juices redistribute in the roast.If it's prime rib, I like to pull mine at 130* and let rest. But I like my prime rib medium rare! Just my .02
I did one for thanksgiving last year. (6 bone maybe, don't exactly remember the size.) We did a mustard coating, and then hit it with a rather simple rub of sugar, salt, garlic, thyme and rosemary. Let that sit in the fridge overnight, pulled it the next morning right before i went out to start the fire for the smoker. We covered it in thick cut bacon, well, just because we could, put it in to smoke at a target smoker temp of about 240, and pulled it when it was at about 130. Let it stand for about an hour while we waited for the turkeys to be done, then sliced it and dug in. I wish i could remember the amount of time it took, but i will tell you this, it was well worth it. Especially the ribs from underneath, they were amazing.Thanks PineywoodsSO , its defrostin now , should we rub it, marinade it, in ject it? whatever we need. I'll go and get it , and post picts. here it is , out of the paper. Its from a cow we bought last year.