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Nailed the Prime Rib - Thanks to this forum

run53
run53 Posts: 121
edited January 2018 in Beef
Cooked at 325, pulled at 130, hence the grey edges versus a 220 -250 cook. However that's exactly how my guests like it so I was happy. I have to say that the smoke profile was very mild, if at all, which is what I was going for. Used WGWW lump and I think it made a big difference over the Royal Oak. Also let the fire slowly reach 325 over about 90 minutes before putting the meat on.  All in all a great and fun NYE meal.

Took about 3 hours for this 10 pounder.

Thanks to al the Eggheads for all the advice in previous threads!

Before the Egg with paste..............





Pulled at 130 IT







Large BGE - 2017
PSWoo with extention
Thermopen and DOT

Boston, Mass

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