JJ Husker

Smoke a bowl and then tear into some smoked prime rib sounds like a good idea.

Maybe I should’ve used a hyphen on Bone-In?

It seems a little off to me also and I know what I meant. There’s something misleading with “smoked a bone”

@ZRod I think it was about 5.5 hours. The thermometers on my home built smoker aren’t very reliable but I think the smoker temp was kept about 180 to 200. For Christmas I got a Thermopen MK4 thermometer. That thing is the sh#t, I can’t recommend it highly enough. Instant read and 1/2 a degree accuracy. I’ve been relying on it and pretty much ignoring cook time. 130 and it was medium rare. It’s really handy for cooking chicken since getting it to 170 is critical for food safety. No more dried out over cooked chicken or pink that needs to go back. I still prefer eating undercooked medium hamburgers but my wife has to have hers done so it’s handy for grilling just about everthing. I learned about them on AmazingRibs.com. Everyone should have one.