Christmas Prime Rib

[Dave Mazz]

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!

 

[Dave Mazz]

Merry Christmas everyone!

 

[Randy]

Very nice

 

[Timothy F. Lewis]

Yay! Looks delightful!

 

[LMichaels]

You did that roast in that little grill? Yikes!