Prime Rib

[Rick P]

Putting the sear on a slow-smoked prime-rib on the kettle. Cooked low n slow until it hit 115, cranked up the heat, and seared it until the internal temp hit 125. Came out perfect! I didn't have time to take pics of the finished product, because we were starving. I'm going to break my "new to me" WSM tomorrow with a butt.

 

[Timothy F. Lewis]

Hey, where’s mine!?

Seriously, that looks like standing rib roast elegance to me!

 

[JimK]

Looks good! Welcome aboard!

 

[Brad Olson]

Very nice, Rick! Did you leave the ribs attached for the indirect part of the cook and then separate them for the sear?

 

[Michael Richards]

Did you leave the ribs attached for the indirect part of the cook and then separate them for the sear?

Brad, that was my first thought also, well first question...