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Thread: Choice Prime

  1. #1
    Join Date
    Jan 2008
    South of Peculiar, MO

    Default Choice Prime

    Smoked a choice bone-in rib roast, just over 7 lbs. I used the method recommended by ThermoWorks, the folks who make the ThermaPen.
    Seasoned the roast with a mix of 1/2 cup brown sugar, 1/3 cup kosher salt, 1/2 cup Montreal Steak Seasoning, mix them together well and apply a generous coat to the roast the night before smoking. Let it sit uncovered on a sheet pan in the fridge over night.
    Insert a temp. probe and smoke the roast to 110 internal with the smoker running at 210, takes a while. Then move the roast with the probe still in it to your oven, preheated to 500. Pretty much a reverse sear. Remove the roast when it gets to 120-125 and tent with foil. Let it rest until it hits 135 for med. rare, 20-30 minutes. If you prefer something other than med. rare go for it.
    Carve and enjoy!!!

    Here it is -

    Thanks for the look
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jan 2008
    Carthage, MO


    A thing of beauty! Perfect finish!

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

  3. #3
    Join Date
    Jun 2008
    Tulsa, Ok


    My Cajun dad would have said " oohwee, that looks mighty larapin"
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  4. #4
    Join Date
    Oct 2008
    Exeter, MO



    Stump's Stretch
    Ugly Drum Smoker
    Chargriller Smokin Outlaw
    Shoal Creek Fire BBQ Team

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