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Guest
Guest
A cool, crisp, sunny Christmas day greeted me and my WSM as we set out on a mission to whip up an herb-crusted 13.6 lb Prime (and I do mean PRIME) Rib Roast. I had ordered a 12-pounder from my best local grocer, but ended up with a 13.6-pounder. It came with the bones but-off and strung back on. I had to cut this bad boy in half to get the 2 halves on the top grate, which actually was better because it provided twice the number of crispier end pieces. I hadn't bought enough fresh herbs on Christmas Eve to cover the whole thing, but improvised to make sure I got a crust of some kind on the whole thing. Anyway, to make a long story short, 2 chimneys full of coals, temp shot right up. Put the meat on at about 450-degrees and the cooker settled right down to 350 (all vents open) and stayed there for the entire 4 1/2 hours it took to get the internal meat temp to 132. I only have one remote probe, so I stuck it in the middle of the larger half of the two, and removed the meat when this one got to temp. This worked out well, because the smaller half got a little more done (still pink inside) which suited some of the family memebers more. The large half was pretty red inside, but just like many people like when they get Prime Rib in a restaurant. I am kicking myself for not taking a picture of these beauties when I took them off the cooker and put them on the garnished platter (garnished with parsely, rosemary sprigs and holly). This was beautiful, and the taste, thanks to the recipe on this site, was absolutely FANTASTIC!! I am not one to order Prime Rib when I go out to eat, but I sure liked this one. Used 100% apple for the smoke wood, as I didn't have any cherry on hand. There was a subtle smoke flavor, but definitely not overpowering.
Bottom line is.....any beef-eaters out there HAVE TO try this baby.
Bottom line is.....any beef-eaters out there HAVE TO try this baby.