Smoking meat

[D.Gray]

February 2023 I purchased a reverse flow offset wood/charcoal fueled smoker.

I have been experimenting with different woods and spice combinations.

I just ate a nice slab of standing rib roast smoked with apple until 130 degrees internal temp and let rest two days in the fridge before slicing. I rubbed it with a course brown mustard and Rodelle Prime Rib Rub. it had a wonderful flavor and texture; partially because it came from a home-grown steer.

 

[House Boy]

February 2023 I purchased a reverse flow offset wood/charcoal fueled smoker.

I have been experimenting with different woods and spice combinations.

I just ate a nice slab of standing rib roast smoked with apple until 130 degrees internal temp and let rest two days in the fridge before slicing. I rubbed it with a course brown mustard and Rodelle Prime Rib Rub. it had a wonderful flavor and texture; partially because it came from a home-grown steer.

I’m glad it turned out to your liking, you’re doing something right. I don’t mind bragging I’m an expert at prime rib but only roasting. I came from a very popular family restauranteur specializing in prime rib. Anything beats prime rib not made in a Altosham. Steer is the very best and should only be roasted or smoked properly.