Christmas in Florida. Prime rib's on the WSM

[Sean H]

If I'm sober enough to remember I'll post more pics later.

 

[JeffG]

Care to share your recipe? cook temp etc. before you tilt a few too many.

 

[Sean H]

Sure thing. I kept it pretty simple. It's a 4-bone rib (about 8.5 pounds), and I rubbed it up with a paste made of:

2 tablespoons olive oil
1 tablespoon dijon mustard
Cracked black pepper to taste
6 cloves chopped fresh garlic
Fresh horseradish, grated
Dried oregano
Dried rosemary
Dried thyme

Prior to applying the seasoning, I salted the beef and let it sit at room temperature. I also put sprigs of fresh thyme and rosemary under the twine.

Fired up the WSM with charcoal only, and have been cooking at around 250-275 for the past 3.5 hours. The way it's going I am anticipating about another 30-45 minutes. Then I will let the meat rest and be good to go.

 

[ChuckO]

That is looking good Sean, will love to see the finished photos

 

[russ olin]

Looks good so far.

 

[Barb D]

That looks awesome so fare hope to see the finish pics soon.

 

[Rich Dahl]

Like the way you're doing this.

 

[Sean H]

OK, I managed to get a photo post-carving. Not a very good photo, but I wanted to get photo evidence of how delicious the interior of the roast was. This is the aftermath of my guests attacking the prime rib when it was carved (yeah, hungry crowd).

 

[Cliff Bartlett]

Wow, that looks perfect!

 

[Craig Alumbaugh]

That is a fine looking roast

 

[Enrico Brandizzi]

Wow. It looks great and properly cooked imo

 

[Michael C.]

Wow!!! That is one killer rib roast!!!! Great job!!!! Looks fantastic!!!!

 

[ChuckO]

Wow. It looks great and properly cooked imo

agreed, looks fantastic

 

[JRAiona]

Awesome looking roast.