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With Christmas right around the corner, I thought I'd do a practice run on a prime rib, since that's what I committed to cooking for our friends. Now, I know what some are saying - that's an expensive hunk of beef to practice on. The way I see it, I get 2 awesome meals in December.

OK, enough of the small talk Wink

I purchased a 2 bone-in 4.5 pound USDA Choice PR from Costco for about $35 (not a bad price IMHO).

Here's how I prepared the meat:
I first cut off the bones and then retied them to the roast with butcher twine. I then cut deep slits into the roast, opposite the bones, and stuffed those with some compound roasted garlic-herb butter. I found the butter recipe in the Big Bob Gibson BBQ Book (get this book for Christmas if you don't have it).
I slathered the roast with a light coating of Worcestershire sauce, and seasoned all sides with kosher salt and cracked black pepper.
I placed the cold roast (about 44F) in my pre-warmed smoker (it was about 170F at the time) and then added my smoker box containing 1 oz each of pecan and cherry and 1 sprig of rosemary.
The roast was cooked at 250F until internal temp of roast reached 130F (we like our meat med rare), which took 3 hours.
I removed the roast from the smoker, placed on cutting board, and covered with foil for 15 minutes before carving.

Results: Great smokey flavor, perfect doneness, juicy and very tender, flavorful meat. Everyone raved about it.

We served it with Rosemary potatoes au gratin, salad, and simple au jus. I can post au jus recipe on a separate thread if anyone cares to know.

Can't wait until Christmas!! Big Grin
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