Prime Rib, 12 hours at 110 degrees in an electric smoker. Dry aged uncovered in a fridge for 5 days with salt/pepper rub.
For that low of a temperature, you have to sear the outside to kill any bacteria, sorta like a quick sear of Ahi Tuna where the outside is charred, but think pink and moist on the inside.
Propane torch and 3-4 minutes later, outside is seared. Note on the finished sliced photos, there isn't a 1/2" of grey overcooked meat on the outside........pink and tender through and through.
The recipe from Cooks Magazine called for a 7 pound rib roast, and 18 hours cooking at 110F. I only had a 3-4 pound boneless rib-eye roast, so got it going at 6 am in a electric smoker (home ovens won't go that low) and carved at 6 pm.
