Prime Rib on the left coast

[Brad Chilton]

Almost four hours on the smoke for this big 3 rib prime rib ... One of Safeways 5.99 lb specials ... It was good and tender , reviews all came back with clean plates ....

 

[Bill]

nicely done!

 

[Tim McCann]

Nice and meaty, not allot of fat! Looks delicious.

 

[Tony R]

Perfectly cooked!!!

 

[J Kloeker]

Wowsers!!!

 

[RogerS]

Excellent!, I'll take a plate...

 

[russ olin]

Wow another great rib roast. They are everywhere at Christmas time. And everyone is nailing them. They all look guud!

 

[Bill Schultz]

And you certainly nailed that one Brad, well done

 

[Al Silverman]

Brad,

Nice looking beef! What were your cook Temps etc? Oven as well as finished.

Al

 

[michele p]

Perfection on a plate!
What temp were you cooking at? Love the way it is pink throughout.

 

[Gregory R]

Good looking roast and perfectly cooked!! Great job Brad!!

 

[John Solak]

Very nice looking roast Brad!!!

 

[Paul Kastner]

Very nice rib roast.

 

[Mike Cosgrove]

Lovin all this prime rib.

 

[Pete in PG]

Brad; that's cooked just the way I like it!!! Please send me a plate.... no, make that two! Perfection!!

 

[Nick_U]

Did you add some horse radish sauce to it? Looks tasty!

 

[Brad Chilton]

Al and Michelle , cooked this at 220 -235 , let hour 3-4 temps drift up topping at 270 .. Cooked to an internal temp of 130....... This was done in a little under 4 hours plus a 25 min rest ..it never saw the oven , only the wsm..

Nick , horseradish was served ... But not eaten by me as I've never liked the taste of it ...however my son more than makes up for my lack of consumption !!!

 

[Jim Mathews]

Al and Michelle , cooked this at 220 -235 , let hour 3-4 temps drift up topping at 270 .. Cooked to an internal temp of 130....... This was done in a little under 4 hours plus a 25 min rest ..it never saw the oven , only the wsm..

Nick , horseradish was served ... But not eaten by me as I've never liked the taste of it ...however my son more than makes up for my lack of consumption !!!

Wow, you cooked till 130, then let it rest? 130 degrees in the miuddle of the roast? If I cooked till 130 in the middle, then let it rest for 25 minutes before carving, I'd expect a lot more brown and a lot less pink. I absolutely love the look of your meat, that's EXACTLY how I like it. But for me to get it to look like that, I pull at 120, tops. Afetr a 25 minute rest, temp comes up at least another 5 degrees. Anyway, I hope that tasted as good as it looked!

 

[Brad Chilton]

I know what your sayin Jim .... I had a person last year that wanted med so I let ride to 130 and it looked like this one ... I would really say it was a solid med rare at about 135 after the rest .. And it was good ... Best part about smoking is the edge cuts as pink as the center...