LMichaels
TVWBB 1-Star Olympian
Well a nice scoring of the fat cap, a binder and liberal seasoning of good ol' S&P the 7.5 Boneless Rib roast just went in the Member's Mark. Forecast of rain, so could not take chances with Big Z. Much as I wanted to use it. So MM put to work. Pellets are Smoke House Oak/Hickory 50/50 blend. Gonna run it at 225 until I get the meat up to about 115, then it will get put up to 375, until meat is to my finish temp of 135 (don't laugh I really don't like rare prime rib preferring med rare to med). It will then get wrapped and put into cooler for the hour ride out to McHenry IL where my dad is and on the dinner table along with a nice salad, sides of Penne/Marinara, some nice crimini shrooms (currently in oven with EVOO, half a head of garlic and black pepper) roasting down then will taste and settle on final seasoning with salt. Salad, Carprese, wine and so on. Hoping all goes well here. Lots riding on it.