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Part 2


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Posted by Pickin' Porkers on December 05, 2017 at 10:43:46:

In Reply to: Christmas Roast Angst posted by Candy Sue on November 30, 2017 at 12:03:33:

6) Put the roast on a rack over a shallow pan. If smoking it, insert the roast into the smoker with apple or cherry wood. Smoke for two hours with a light amount of smoke and then wrap in foil. Do not keep adding large amounts of chips with the idea that more smoke is better....2 hours is just enough. If using the oven, just put it in on the middle rack! Plan on about 3/4 hour per pound of cooking time if you have maintained a 200 degree temperature. Low and slow is the way to go to get an even coloring throughout the roast!!! The pan drippings, when mixed with Au Jus you made with the base is awesome!!!

7) Cook until the internal temperature reaches 115 degrees for rare prime rib. If they want it done more than that…. give them directions to the nearest McDonalds and make them feel guilty for abusing a fine piece of meat. You paid BIG bucks for this sample of Heaven and you will ruin it by over cooking. Blood is NOT present in red meat and the juice produced is NOT blood. It is myoglobin which has a high amount of red pigmentation ……quit eating your beef cooked to a grey color. It is already dead. STOP it.

Remove from the smoker or oven and let it sit a minimum of 20 minutes lightly covered with aluminum foil before slicing. Set the roast up on the fat cap and cut the ribs from the roast...or....for a better presentation, leave the ribs on and slice between the ribs. This makes for some rather large servings so make sure they are hungry or eat like my sons.

8) Use any leftover Aus Jus as a side dish or spoon some over each serving.

9) Send me a message and tell me how this worked for you!!!

ENJOY!

One rub recipe I like to use when I do not use Spice of Life is:
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 4 tablespoons olive oil
• 1-1/2 tablespoons Lawry's Seasoned Salt



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