Posted by Red Cactus on December 29, 1997 at 13:59:07:
In Reply to: Help on smoking a prime rib roast? posted by Dave S. on December 29, 1997 at 10:02:22:
Did my Christmas prime rib on the good ole' Weber kettle, using the indirect heat method and it was (according to my guests and I modestly agree) great! I had a 12 pound roast and followed the directions posted by Mike Scrutchfield last December: I rubbed the roast down the night before with Worcestershire sauce, then sprinkled it heavily with McCormick's Montreal Steak Seasoning. I wrapped it in Saran wrap and put it in the fridge overnight. In the morning, I removed it from the fridge and packed both ends with finely ground rock salt. I left it on the ciunter for about 3 hours to bring it room temp. Got the fire going at 250 degrees and put that puppy on over a drip pan. It took about 2 hrs and 35 minutes to reach an internal temp of 130 deg F. I can promise you that if you leave it on over that temp, you'll be very unhappy. For smoking, I used 2 chunks of oak and two of apple, all soaked for a coupla hours in water. I removed the roast from the grill and immediately wrapped it in heavy-duty foil to preserve the heat and capture the au jus. Let it sit 20-30 minutes before carving. Hope this helps.
Red Cactus in AZ