If you like Prime Rib, you will love Waygu Prime Rub from SRF

[DarienJim]

For the 4th I ordered up a 8.5 lb Waygu Black Prime Rib from Snake River Farm. We seasoned it with salt 3 hours before smoking, then went with mustard and mix of Meat Church Holy Gospel and Voodoo. We ended up smoking it at 225 then later 250 on the BGE over the Timberline 1300 using our Flame Boss 500 to control temperature fluctuations. I have cooked prime grade prime rib before on 1300 with great results, but this grade of beef completely surpassed our expectations. I did not pay up for Gold grade but cannot image even a better smoke/cook. Here are before and after pictures.

 

[JamesB]

For the 4th I ordered up a 8.5 lb Waygu Black Prime Rib from Snake River Farm. We seasoned it with salt 3 hours before smoking, then went with mustard and mix of Meat Church Holy Gospel and Voodoo. We ended up smoking it at 225 then later 250 on the BGE over the Timberline 1300 using our Flame Boss 500 to control temperature fluctuations. I have cooked prime grade prime rib before on 1300 with great results, but this grade of beef completely surpassed our expectations. I did not pay up for Gold grade but cannot image even a better smoke/cook. Here are before and after pictures.

Beautiful!

 

[Slimpicker]

What was you IT and did you rest it at all...

 

[Dan-H]

We ended up smoking it at 225 then later 250 on the BGE

Looks delicious.

What lump did you use? about how long did you cook it? What Internal temp did you pull it off at ?

Direct? or indirect with the plate setter / heat deflector?