Christmas Prime Rib

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Date:	12/25/2006
Fire:	standard method standard method
Meat:	7.5lb standing rib roast
Recipe:	rubbed with Worcestershire and sprinkled with Montreal Steak Rub
	Lid	Meat	Vent 1	Vent 2	Vent 3
Time	Temp	Temp	%	%	%
12:00pm	400 400		50 50	50 50	50 50
12:30pm	350 350		50 50	50 50	0 0
1:05pm	293 293		100 100	50 50	50 50
1:30pm	310 310		100 100	50 50	50 50
2:00pm	310 310	125 125	100 100	50 50	50 50
2:15pm		131 131	50 50	50 50	50 50
2:30pm		138 138	50 50	50 50	50 50
2:45pm	pulled and held at 120 until 4pm
3:00pm		~146
3:15pm		~152
3:30pm		155 155
4:00pm		151 151

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