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    New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????

    Thinking maybe of pulling it out at 115 F during the above process. rest say 30 minutes and crust to 125 F internal. If not up to 125F could put in a 225 oven after crusting. It was a big roast. I do think is I should have done what the previous poster did. Forget the crusting as the roast...
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    New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????

    Ok, did the prime rib on Christmas in my keg smoker without the salt dome. It ended up OK but too well done. Here is what I did to a 8.3 lb Rib Roast. Sorry for all the details but any small hint that makes a better roast would be appreciated. I want a medium rare fork tender smoked rib roast...
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    New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????

    Thinking on this and I think the Salt Dome is more suited for long cooking times of lean meat like Poultry which tends to dry out before done. I would love to do a side by side comparison with one in salt dome and one on the smoker to see which is moister.
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    New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????

    The salt dome which is on all 4 sides of the ribeye roast is suppose to keep all the juices in. No drippings for gravy though. The olive oil on the meat is suppose to block the salt intrusion. I think it is a Mediterranean style of cooking. Salt dome hardens and you break apart with hammer...
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    New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????

    Thank you. Relatively new to smoking. Got lucky and got a free Char Broil Keg grill from a neighbor who was moving. Have done Turkey (terrible, used the grill outside thermometer and it was about 100F too low, Smoked a 10 lb turkey at 160-170F. Brother got sick. I now use a internal...
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