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This is my way of doing a prime rib roast or a standing rib roast.
Christmas Eve is on Tuesday the 24th. So I'll start getting the 5.44 lb roast ready on Sunday the 22nd.
First I'll make up a spice marinade(just what I call it-might not be right wordage).
For the liquid, I use half Worcestershire sauce, half A-1 sauce with a splash of lemon juice.
Then I mix in salt, course Blk pepper, minced onion, and minced garlic.
I cut the bones off and then retied them to the roast. Now I will apply a thick coating of the marinade to the tied roast & bones, then wrap in clear plastic food wrap and put back in the fridge til tomorrow.
On Monday the 23rd, I'll remove the clear wrap, apply another coating of the marinade mix.
Then I'll put it back in the fridge uncovered til Christmas eve.
On the morning of Christmas eve, I'll take the roast out of the fridge, touch-up the coating and then let it sit on the counter to rest and warm up some before going into the smoker.
While the roast is resting I'll start the UDS using RO lump and pecan chunks. I set it up to smoke indirect and let it settle in @ 200°.
Once settled in and running clean I'll put the roast in and let in cook in the gentle smoke til it reaches an internal temp of 120°.
Then I'll pull it and put it on the counter loosely tented in aluminum foil for around an hour.
While the roast is resting I have the Keg fired up using RO lump and pecan chunks and running @ 400°. I have a pan of roasted taters cooking and a small pan of green beans also.
When they are almost done I'll take them inside and put them in the oven to finish.
Now I'll turn up the heat on the Keg to around 600° - 650° with a Comal in it for a quick sear on the roast.
After a short rest(15 min) it's time to slice that prime rib roast for plating.
Prime rib served with smoke roasted taters, greenbeans, and horseradish sauce for dippin'.
And for dessert.....Sweet potato pie w/ whipped cream and Crème brûlée that I made yesterday just for Pam.
Thanks for lookin'
Pam and I hope everyone has a Safe and Merry Christmas
Christmas Eve is on Tuesday the 24th. So I'll start getting the 5.44 lb roast ready on Sunday the 22nd.
First I'll make up a spice marinade(just what I call it-might not be right wordage).
For the liquid, I use half Worcestershire sauce, half A-1 sauce with a splash of lemon juice.
Then I mix in salt, course Blk pepper, minced onion, and minced garlic.
I cut the bones off and then retied them to the roast. Now I will apply a thick coating of the marinade to the tied roast & bones, then wrap in clear plastic food wrap and put back in the fridge til tomorrow.
On Monday the 23rd, I'll remove the clear wrap, apply another coating of the marinade mix.
Then I'll put it back in the fridge uncovered til Christmas eve.
On the morning of Christmas eve, I'll take the roast out of the fridge, touch-up the coating and then let it sit on the counter to rest and warm up some before going into the smoker.
While the roast is resting I'll start the UDS using RO lump and pecan chunks. I set it up to smoke indirect and let it settle in @ 200°.
Once settled in and running clean I'll put the roast in and let in cook in the gentle smoke til it reaches an internal temp of 120°.
Then I'll pull it and put it on the counter loosely tented in aluminum foil for around an hour.
While the roast is resting I have the Keg fired up using RO lump and pecan chunks and running @ 400°. I have a pan of roasted taters cooking and a small pan of green beans also.
When they are almost done I'll take them inside and put them in the oven to finish.
Now I'll turn up the heat on the Keg to around 600° - 650° with a Comal in it for a quick sear on the roast.
After a short rest(15 min) it's time to slice that prime rib roast for plating.
Prime rib served with smoke roasted taters, greenbeans, and horseradish sauce for dippin'.
And for dessert.....Sweet potato pie w/ whipped cream and Crème brûlée that I made yesterday just for Pam.
Thanks for lookin'
Pam and I hope everyone has a Safe and Merry Christmas
Happy Holidays to you and Pam!
" -- 
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