Dave Mazz
TVWBB Super Fan
Here's where it all started - Lake Tomahawk Meat Market in Lake Tomahawk, Wisconsin.
Ten pound USDA Prime Rib Roast.
12 slits each filled with a sliver of garlic.
Then a slather of olive oil followed by a pack of Kosher Salt, Coarse Ground Black Pepper, Marjoram, Rosemary, Basil, and Thyme, with some crushed garlic to add a bit of sassiness.
Prep the Jumbo Smokey for indirect heat.
Pull at 125 F internal temp. Rest it under a foil tent for 30 minutes, and Shazam!