Prime Rib for XMAS- SM025 / Smokette.

Sounds like it was good. I couldn't pay that much for meat given the choice.

Just a silly question? The final temp was 233 degrees but it was medium rare? I love doing Prime Rib in my SMO66. I hit it a very light coat of dejon mustard, then a rub that is salt, pepper, garlic and onion. Then add some diced fresh rosemary. Hickory and cherry for the wood, and put the cold PR in a cold smoker set to 220 degrees. I take it to an internal temp of 105 degrees, and then do a reverse sear either on the PG or in the oven. I do not let the temp internal temp. get over 125. I then do a foil wrap and place it in a warmed cooler until time to cut it. The temp. will rise to 130 to 135 degrees due to the carry over cook. Good stuff.

233* ??? Ha! Typo! No, it was 133*.

As for the price - I was in a rush and the butcher shop was super busy. I paid, walked out, got home, looked at the receipt and BAM! What was I thinking?! Yeah, whether I can afford it or not I'd not do that again. I work for a living!

I have the same problem with Prime. But hey, once in a while (like Christmas)...Luckily, we have a small market nearby that sells Choice CAB that is to my taste, just as flavorful and tender as Prime, and better meat-to-fat ratio. Too cold to smoke on Christmas, so I roasted it.