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In Reply to: Christmas prime rib on a Wsm posted by Matt on December 19, 2013 at 12:35:59:
Thanks for posting this question, Matt. I'm going to do a prime rib roast for my family next weekend.
I will be serving nine people, and have no idea how big of a roast to get. Any help will be appreciated.
I also need help judging the timing based on how big the roast is.
My plan: It isn't ground beef, so I don't have a problem with it sitting out to come to room temp. I plan on waking up very early, and rubbing it with kosher salt, Penzey's Tellechery pepper, and maybe a touch of cumin, and letting it sit, wrapped in plastic wrap.
I plan to preheat my oven as hot as it will go, and setting it on "broil" to form a nice crust, and brown it. I will then transfer it to the WSM running at about 300 to finish.
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