smoking a prime rib

Gonna smoke a prime rib christmas morning. Need to transport it 40 minutes once I'm done smoking it. I figured I'd smoke it till it was 110 degrees than wrap it in foil a few towels stick it in the cooler than finish it to 135 in the oven once I get there . Good idea ? Any ideas ?

 

I would probably cook it at home until it was within 7-9 degrees of where I wanted. I would then remove from heat, cover with foil, wrap in an old towel, and place in a cooler for the trip. The internal temp should continue to rise to where you want during the drive and no need to place back in an oven.

 

May want to move this to here. May get more responses.

http://www.tacomaworld.com/forum/food-talk/229517-food-smokers-smoking-tips-tricks-techniques.html

 

beavised as expected........ Ham Ham Ham Ham not Beef!

 

OK. not green eggs & ham.

 

never had the thank you.

EDIT: Just for clarification, this comment was intended for green eggs and ham. Don't wiash to put anyone off on smoked meat!

 

About prime rib.... Had a great experience with Costco for Christmas meat. I didn't get my rib till last Monday, and wanted a larger roast than they had in the bin. I asked a butcher, who suggested a full 7 bone roast for a "significent savings" if i bought it in the slaughterhouse packaging. I saved 33% from the trimmed repackaged roasts, and had only about a cup of extranious fat to trim off. 21.2 lbs of Prime! Cut it 4/3 to have 4 end cuts, applied the rub, seared for 20 min at 400ºF, then 350ºF for 4¾ hrs. The bones practically fell out!