NorCal Smoker
Member
Smoked a Prime Rib for Easter and it came out great!
Seasoned with Little Louis w/P, BPS Double Secret, and a touch of Montreal Steak seasoning. Wrapped and put in the fridge for about 4 hours. Brought up to room temp and put it on the MAK 2 Star at 250°F with a pan of water below (saw BP do this, so it must be good):
Cut up some Brussel sprouts, red onion, and small gold potatoes and mixed with some EVOO, balsamic vinegar, Little Louis w/P, and Desert Gold:
Put it on the grill covered with the Prime Rib about 1/2 hour before Prime Rib was done:
Pulled Prime Rib at 130°F, covered with foil and let it rest. Stuck Thermapen in it to see when the push ended. Went higher than I thought it would:
While the Prime Rib was resting, I raised the MAK to 425° to finish the vegetables and to get ready for the Yorkshire Pudding. Poured the pudding mix into a muffing pan with heated fat in it and put it on the MAK. Ready to pull after about 20 minutes:
Everything plated up:
Thanks for looking!
Seasoned with Little Louis w/P, BPS Double Secret, and a touch of Montreal Steak seasoning. Wrapped and put in the fridge for about 4 hours. Brought up to room temp and put it on the MAK 2 Star at 250°F with a pan of water below (saw BP do this, so it must be good):

Cut up some Brussel sprouts, red onion, and small gold potatoes and mixed with some EVOO, balsamic vinegar, Little Louis w/P, and Desert Gold:

Put it on the grill covered with the Prime Rib about 1/2 hour before Prime Rib was done:

Pulled Prime Rib at 130°F, covered with foil and let it rest. Stuck Thermapen in it to see when the push ended. Went higher than I thought it would:

While the Prime Rib was resting, I raised the MAK to 425° to finish the vegetables and to get ready for the Yorkshire Pudding. Poured the pudding mix into a muffing pan with heated fat in it and put it on the MAK. Ready to pull after about 20 minutes:

Everything plated up:

Thanks for looking!