First prime rib

[smokindave]

Did my first rib roast this past weekend.  Did a quick browse through the forum, but I just can't seem to get the search function to work as well as I'd like......heck, we don't need no stinkin' instructions anyway, right?

3 rib roast, about 7 pounds.  4 hours of "cold" smoke (no main burner).  Box temp got to about 158 deg F and stayed there.  Pulled it out, wrapped and put it in the fridge overnight.  Pulled out and let come to room temp (about 3 hours) and then cooked as I normally would......simple salt/pepper/garlic rub, 20 minutes at 500 deg followed by 325 deg until internal temp of 122 deg.  Remove and rest for 20 minutes.
I was hesitant to do the entire thing in the BS because I didn't know how the crust would turn out a low temp.....

Results were great.  Medium rare and just the right amt of smoke.  I'm starting to like this thing!

[icerat4]

Yes they do grow on ya fast.I have 2 smokers going every weekend.Good job.Keep us posted on any other projects. ;)

[asa]

Wow, Dave. Thanks for posting your experience. That sounds exactly like what I'd like to try over the holidays, and dovetails with a thread elsewhere on the forum about smoking the top loin cut. I like your idea. So, how "smoky" was the taste with your schedule -- subtle, medium-moderate, or heavy?

[smokindave]

I'd prob call it medium.  Nicely noticable, but didn't over power at all.