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For Sunday dinner today, I tried a prime rib in my Amerique. I found a nice 4.25 pound standing rib roast. I followed Smokin's guide, keeping it simple with Worcestershire, Canadian Steak Seasoning, 2 chunks of hickory, and 2 cloves of garlic.

The roast went in the AQ at about 1:00 with the temp set at 200 degrees and reached 125 degrees four hours later. I finished in a 500 degree oven to get a nice crust. It came out medium rare, and was very tasty.

I don't think I would do too much different. Although, I'm thinking Santa Maria prime rib sounds pretty good. I might give that a try next time, along with a boneless prime rib just for the fun of it.
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I followed the instructions in this thread to smoke a 5 lb. prime rib roast yesterday. I used the Santa Maria Rub recipe I found in another thread, but used smoked paprika instead of the regular stuff. I also added 1/2 tsp of crushed red pepper flakes to give it an extra bit of heat. Finishing it off in a 500 degree oven made the house smell great. Everybody was drooling.

Between the smoker and the oven, I FTC'd it for a couple of hours. There was considerable juice gathered in the foil. I poured it in a bowl so I could nuke it for 30 seconds or so to pour all over the sliced meat before I brought it to the table. It looked great, smelled awesome, and tasted fantastic. 4 of us had no problems eating the whole thing. I would have included a picture, but by the time I thought about it we'd eaten it all. Wink

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