In general wood smoke turns skin more leathery than just roasting. It's maybe avoidable if you are at 350-375, but low and slow that's the nature of the beast
Those look great but not making your post private and leaving it open to the freaks of imgur is a wild move
Yeah just be sure to set reminders during this busy time to check your shitter. Don't want to forget about that.
Leave the bones on. You can tie with butcher string in the space between the bones if you want. Otherwise, this is what I do: Rub with minced garlic (10 cloves for a 6lb roast). Sprinkle roast with rub of 1 part kosher salt, 1 part coarse black pepper and 1/8 part ground rosemary. (Based on atramp's) Smoke at 200-250F until it hits 118F (3-4 hours), then remove and rest for 30+ minutes. Then sear for 6 minutes at 500-550F in the oven.
I've never done it, but have bought one what was precut and tied on. Didn't notice any difference. I leave them on and cut them off at the end because I'm lazy.
Follow that and it'll turn out fine. Adjust your target temperature for how you prefer your prime rib. Mine is 125 for rare-medium rare.
I've never eaten prime rib, so IDK. Usually eat steaks medium rare. Should cook time be more for 10#??
Not really. It's mostly based on thickness of the roast not the number of ribs. I'd plan on 3-4 hours and then 30 minutes to rest. It can rest for 1.5-2 hours and be fine, so you can plan for more time. Just toss it in the oven at the end.
Sliced the bones about halfway off, no string Went about equal pepper, salt and garlic, straight smoke till it hit 130 internal, tent and rest for ~ an hour That may be my favorite thing I have cooked in a long damn time
Merry Christmas. This is the best tri tip in the world (not my cooking necessarily, it's just the best product to start with)