Couldn't get out on the ice for fishing due to snow depth. Oh well - 4-bone standing rib roast sounds just as good. Butcher already separated the bones. Cut off string and rubbed with Chicago Steak Seasoning from Penzey's and added lot's of minced garlic. Retied the bone and let it rest in frig for a couple of hours.
On the WSM with just lump (wife didn't want extra smoke). As I have said before meat goes on as soon as the WSM is re-assembled. Temp came up to 300 in just 20 - 30 minutes (I was actually trying to keep at 250 but it just stayed there at 300). Good, shorter cook.
Internal of meat came up to 115 in about 3 hours when I pulled, covered in foil and put in slightly warmed oven. (Had to wait for sweet potatoes to get done). After about 20 minutes took oven to 450 for about 15 minutes to crisp up the outside (take the foil off). One of the best prime ribs I have ever had.
By the way, still have the bone with a lot of meat on them. They are probably medium rare. I think I may freeze and then on some future cook put back on the smoker for a couple of hours. Anyone done this?
Here are afew pictures:
http://farm1.static.flickr.com/183/412004419_9835420033.jpg
http://farm1.static.flickr.com/129/412004425_0a67caa4d8.jpg
http://farm1.static.flickr.com/168/412004427_4c8f9f1494.jpg
http://farm1.static.flickr.com/184/412004429_695f6297d4.jpg
http://farm1.static.flickr.com/185/412004435_5d0de541e3.jpg
On the WSM with just lump (wife didn't want extra smoke). As I have said before meat goes on as soon as the WSM is re-assembled. Temp came up to 300 in just 20 - 30 minutes (I was actually trying to keep at 250 but it just stayed there at 300). Good, shorter cook.
Internal of meat came up to 115 in about 3 hours when I pulled, covered in foil and put in slightly warmed oven. (Had to wait for sweet potatoes to get done). After about 20 minutes took oven to 450 for about 15 minutes to crisp up the outside (take the foil off). One of the best prime ribs I have ever had.
By the way, still have the bone with a lot of meat on them. They are probably medium rare. I think I may freeze and then on some future cook put back on the smoker for a couple of hours. Anyone done this?
Here are afew pictures:
http://farm1.static.flickr.com/183/412004419_9835420033.jpg
http://farm1.static.flickr.com/129/412004425_0a67caa4d8.jpg
http://farm1.static.flickr.com/168/412004427_4c8f9f1494.jpg
http://farm1.static.flickr.com/184/412004429_695f6297d4.jpg
http://farm1.static.flickr.com/185/412004435_5d0de541e3.jpg
