On Christmas Eve morning, I took an 8.5 lb roast and coated it with Lea & Perrins worcestershire sauce, rubbed it with Canadian Steak Seasoning, then lightly sprinkled it with rosemary. Here is a picture of the roast after being wrapped in Saran Wrap and put into the fridge for 24 hrs.
Once the rib roast was removed from the fridge on Christmas Day, I sprinkled it with more of the Candian Steak Seasoning and let it set on the counter for 90 minutes. I loaded the smoke box with both a chunk of oak and wild cherry (total 3.5 oz), 4 garlic cloves, and 3 sprigs of rosemary. I don't know if the garlic and rosemary affected the roast very much, but my backyard smelled great.
At the same time the roast and smoker box went into a 190* preheated smoker. After 1.5 hrs I then kicked the smoker temp to 225*. The internal temp reached 124* in roughly another 90 minutes. At this point, the roast was removed from the smoker and tented with aluminum foil. After resting it for 30 minutes, I placed it into a 500* oven (preheated for 45 minutes) for 6 minutes to develope a nice crust (used this method cause my smoker won't exceed 300*). I removed it from the oven and immediately sliced it and served.
A picture is worth a thousand words. It turned out perfect. Best prime rib I've ever had. Very little graying at the edges, probably brought about by the slow cooking and searing at the end. A nice smoke flavor. Tender. Great crust.
As we've often heard, start with great ingredients. Good cut of meat (mine was choice, just short of prime grade), good rub, great instructions, and a Cookshack. The nicest thing about it was once it was in the smoker, I didn't have to baby sit it and enjoyed my kids opening gifts while the smoker did the work by itself.
That's my son's hand while he waited with bated breath to get at the prime rib. You should have seen the look on his face when I told every body to hold on for a second so I could take the picture.
Man. Those bones were delicious.
