I guess I wasn't alone in doing a prime rib roast for Xmas! We found a nice USDA Choice roast on sale. We sliced off a small section for two big steaks and put the smaller piece in the freezer:
Next, I got out some sea salt, fresh cracked black pepper, EVOO, and crushed garlic:
Now time to make a paste of the above ingredients:
Here it is with the paste applied:
I wrapped the meat up in the butcher paper and let it sit in the fridge overnight.
On Christmas day, I fired up the drum and added one small piece each of hickory and pecan to the firebasket, then once the drum was up to temp, at 275, put the meat on:
Here's the roast about halfway:
And here it is when I pulled it at 135 degrees:
Unfortunately I wasn't able to get pics of when I sliced and served the meat due to guest activities etc, but it was perfectly medium rare and quite tasty. I liked how the paste seasoned the meat and will definitely do this again, perhaps adding a bit of fresh rosemary next time...
Thanks for checking out my pics!
Next, I got out some sea salt, fresh cracked black pepper, EVOO, and crushed garlic:
Now time to make a paste of the above ingredients:
Here it is with the paste applied:
I wrapped the meat up in the butcher paper and let it sit in the fridge overnight.
On Christmas day, I fired up the drum and added one small piece each of hickory and pecan to the firebasket, then once the drum was up to temp, at 275, put the meat on:
Here's the roast about halfway:
And here it is when I pulled it at 135 degrees:
Unfortunately I wasn't able to get pics of when I sliced and served the meat due to guest activities etc, but it was perfectly medium rare and quite tasty. I liked how the paste seasoned the meat and will definitely do this again, perhaps adding a bit of fresh rosemary next time...
Thanks for checking out my pics!
