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Big Nat's Prime Rib Roast

Nat HookerNat Hooker Posts: 2
edited 8:21PM in Beef
Ingredients
• Fine ground black pepper
• Garlic Powder
• Cavender"s Greek Seasoning
• Dried Rosemary (fresh if you have it) no matter
• Season Salt
• Olive Oil

InstructionsWhile meat is still refrig. cold, coat with olive oil.
Cover the entire outside of the meat with the spices listed. In order, garlic powder, blk pepper, cavender's, season salt(light coat) then rosemary.
Meat should now be brought to room temp.
NEVER PUT COLD MEAT ON THE FIRE!!Bring egg temp to 600-700 degrees. (open bottom vent all the way, and remove the daisy wheel all together) A V-shaped roasting rack is desired for a more even cooking.
Cook meat approx 20 min at high heat. This will lightly sear the meat.
Now place daisy wheel on top and close bottom vent leaving ½ inch opening. Slightly open daisy wheel. Bring temp down to 350. This will take some time, no problem.
When meat reaches 130 degrees at the center it's bright pink med rare. This will take approx. 1 hour for a 4lb. roast. The bigger the roast the longer it takes. Allow 15 min of cooking per pound.NotesA meat thermometer (stick and stay) is a HUGE help. Takes the guess work out of meats cooked level. Remember it will continue to cook after you pull it from the fire.
Slice meat at your desired thickness and sprinkle with fresh ground pepper if desired.
Lastly, sit, eat, HOLD ON.Number of Servings: Time to Prepare:
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