Doing a small prime rib (3.5 lbs) on New Years. Went to the Co-op today and they had a package of 2 roasts for 4.99/lb, one about 5 lbs and this small one. I thought since it was just the wife and me we would smoke up the little one and freeze the other one. So my plan is to do a light rub of salt, pepper, paprica, mustard powder and garlic, then throw it in the BDS @ 220* for 1.5 hrs oak/mesquite smoke then cut smoke untill internal temp is about 125*, then FTC it for an hour or so, then chow down. This will work for me I am assuming? Also 1 question, do I smoke with the fat cap up?? I am also going to tinfoil some patatos and bake them in the BDS while the roast is cooking to see how they turn out.
Yup. Bingo. Cap UP. It'll work.
That sounds like a plan Bear.
I would pull it about 5-7 degrees short of the IT that you want to eat it at.
Since it is a smaller load, I would put it in the upper half of your Bradley, so the bottom doesn't scorch.
Some have had mixed results on baking potatoes in the Bradley. I haven't tried it yet, so I can't comment either way.
This sounds good....
(imagine smoked low instead of oven method)
http://www.foodnetwork.com/recipes/tyler-florence/horseradish-and-garlic-prime-rib-recipe/index.html
Quote from: hal4uk on December 28, 2009, 07:01:12 PM
This sounds good....
(imagine smoked low instead of oven method)
http://www.foodnetwork.com/recipes/tyler-florence/horseradish-and-garlic-prime-rib-recipe/index.html
Except for the 1/2 CUP sea salt... Must be a mistake??