Another Success Story

[Guest]

Yesterday I cooked a 3.84 pound prime rib and some pork tenderloin on the WSM. They were both awesome !!
Wanted to use the recipe from Chris for the prime rib - but couldn't get my hands on all the fresh spices it called for. I used the "Standing Tall Prime Rib" and the "Sweet and Fruity Tenderloin" recipes from Smoke and Spice...
Started with a chimney full of lit and then a chimney full of unlit Kingsford... Temps stayed hot and maybe too hot the whole cook. It was a very windy day and I had the temps spiking up in the 380's to 90's !! Was definately a learning experience. For over a year I have been working on skills of keeping the temps low and for this cook needed then high...
All in all both meats turned out perfect. Pulled them both at 140 - 145*. Both were very tasty, tender and juicy.
Would highly recommend beef eaters to try the prime rib... Next time I will use the recipe Chris has - looks even better. Thanks for all the info posted here.
Have a great week !

 

[Guest]

Gary, I've been scribbling notes on prime rib from this board and will add yours. As per a previous post of mine, I'll be trying my first prime rib on the WSM (first ever prime rib, period, in fact!) in a couple of weeks when my brother is here.

Fortunately, my brother used to be a wine consultant. He will, no doubt, bring enough wine that it won't matter if we end up eating leather. /infopop/emoticons/icon_biggrin.gif

Kelly