sdynak
Well-known member
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My very first prime rib roast ever, smoked or otherwise. I kept it simple. Dry brined with kosher salt overnight. Made a paste with softened butter mixed with rosemary, thyme and garlic and smeared it all over. Smoked at 225 until 125. Will cut those halves in half and pan sear two pieces for dinner tomorrow. The other two will be vacuum sealed and frozen for a later date.
Looks perfect.. what time is dinner tomorrow?