Low and slow prime rib

[trophyhunt]

21 lb'er.  Coat in olive oil, add Rosemary encase in kosher rock salt (it comes already spiced).  And on the treager it goes, we pull our around 115 to 120, lots of rare fans in our family.

[wildweeds]

Mines been going since 730 this morning in my smokehouse at 120 degrees. I trial runner the first one a couple weeks ago. Using the pellets I got in a group buy from lamrith on here. Maple/hickory/cherry blend. Had the Montreal steak seasoning with wet minced garlic on it wrapped up tight in the fridge. Loading it up and finishing it off in a big green egg at the relatives house in a few hours. Picture from a couple weeks ago trial run

[RailRob]

[Ddouble]

Just a small 7lber for us yesterday on the Big Green Egg for about hrs or so.

[Chase2008]

Thanks for all the replies. Went 500 for 25 then down to 250 to finish. Just salt and pepper. Turned out great. Had a wonderful meal with the in laws. Sorry no pics this time

[wapiti hunter2]

I LIKE MEAT!!!!!!!!!!!!!!!!!        JUST RESTORE THE BODY HEAT!!

[Magnum_Willys]

Looks like those pellet stoves don't crust em up? Maybe the Gmg can ? I like a seared crust. 

[elkaholic123]

Season it, then in oven at 500 degrees for 5 minutes per lb plus 1 min, so 8lber would be 41 minutes at 500, then shut off oven and leave alone for 2 hours---- do not open oven. It was perfect.

[haugenna]

Season it, then in oven at 500 degrees for 5 minutes per lb plus 1 min, so 8lber would be 41 minutes at 500, then shut off oven and leave alone for 2 hours---- do not open oven. It was perfect.

That's what the link I showed earlier said to do. I may try that someday but I really like that smoke flavor.

[RailRob]

Looks like those pellet stoves don't crust em up? Maybe the Gmg can ? I like a seared crust.

my roast was cooked on a green mountain grill..